Asian cleaver is a broad term referring to a variety of Asian knives with rectangular- or oblong-shaped blades. Most Asian cleavers are used for cutting through thin, soft bones like fish or chicken bones. However, they can also be used for a variety of other tasks in the kitchen, including dicing, grinding and even transporting food from the cutting board. Unlike most Western cleavers, which are designed to slice through the hardest of shells or bones on coconuts, meat or more, Asian cleavers are generally small and easy to maneuver. Most of them are multi-purpose kitchen knives. The broad flat blade is used for cutting fruit, vegetables, fish and other meats, but it can also be used to quickly transfer food from a cutting board to a food pan. This versatile chef’s knife will soon be your favorite cooking knife.
That's not all that an Asian cleaver can be used for. The traditional Chinese cleavers have a round wooden handle that makes for a perfect pestle. Use it for grinding or for forcing food through a strainer. The small, easy-to-wield cleaver has also been used by professional Asian chefs for even the most intricate cutting tasks, for making garnishes or even for paring and peeling. Choose a Japanese kitchen knife like the cleavers in this section and prepare Kobe steaks and other cuts of meat in a traditional way. If you need to prepare a large quantity of vegetables or other ingredients quickly, choose a knife with a rounded tip, this will facilitate a rocking motion while cutting so you can make your way through that huge daikon radish in practically no time at all.