Chinese Cleaver

A broad, rectangular-bladed knife used for nearly all cutting tasks in Chinese cooking — slicing, dicing, mincing, and even crushing with the flat of the blade — functioning as an all-purpose knife rather than a single-use tool.

Material & Construction

Carbon steel or stainless steel blade, with a wide, flat profile distinct from a Western chef's knife's tapered shape.

Traditional Uses

General-purpose cutting, mincing, and the flat-blade crushing of garlic and ginger; the broad blade also serves as a scoop to transfer cut ingredients to the wok.

Modern Availability / Equivalents

Widely available internationally; a large chef's knife can substitute for most cutting tasks though without the cleaver's specific flat-blade crushing and scooping utility.

Care & Maintenance

Hand wash and dry immediately, particularly for carbon steel versions prone to rust; hone regularly to maintain the edge.