The cleaver is your best vegetable knife.

The cleaver we make is by far the most popular knife we sell - it’s a very versatile blade designed to both chop and slice.

Usually, you’d think a cleaver is all about meat but I’d say I actually use it for slicing and chopping vegetables way more than I do for chopping big cuts of meat. I think the difference with this cleaver is that it’s really a hybrid knife combining the weight and strength of a traditional cleaver with a high bevelled and thin edge similar to a Japanese nakiri.

we currently do 3 versions of the cleaver.

The Blackout - White oak - Tasmanian Blackwood.

Each cleaver is individually handmade from the finest high-carbon steel, hardened then sharpened to a fine edge. Of all the knives we make the design of the cleaver hasn’t changed, mainly because it just works and feels great to use.

The key to slicing and chopping vegetables is having a thin sharp edge, the height of the cleaver blade allows for a finer bevel angle that’s usually only possible on thinner blades, and the extra weight of the cleaver forces the edge through giving you greater control and a far nicer slice than a thin small vegetable knife.