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MAD SHARK Meat Cleaver Heavy Duty Butcher Knife 7.5 Inch and Lightweight Vegetable Cleaver 7 Inch, Multipurpose Chinese Cleaver Chef Knife
Knife & Tool Bundles

MAD SHARK Meat Cleaver Heavy Duty Butcher Knife 7.5 Inch and Lightweight Vegetable Cleaver 7 Inch, Multipurpose Chinese Cleaver Chef Knife

★★★★★5 · 2 ratings
$59.11
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One cleaver cannot do both jobs. Bone wants mass behind the edge, and a thin vegetable slice wants the opposite. So these two ship together: a 7.5-inch butcher cleaver at 1.33 pounds and 3.8 millimeters thick, and a 7-inch Chinese vegetable cleaver at 320 grams. Same German Molybdenum-Vanadium steel, same 56 Rockwell hardness, two completely different feels in the hand.

Spec plate

Heavy cleaver
7.5 in. blade, 1.33 lb, 3.8 mm spine, 3.54 in. tall
Light cleaver
7 in. blade, 320 g
Steel
German high-carbon Molybdenum-Vanadium
Hardness
56+ HRC, heat treated and ice-water cooled
Edge
Hand sharpened to 14-16 degrees per side

Anatomy of the tool

Pairing

Mass for bone, lightness for leaves

The heavy cleaver carries 1.33 pounds and a 3.8-millimeter spine, which is what gets through ribs and poultry joints. The 320-gram blade has none of that weight and is the one for thin, even slices. Swapping between them costs a second.

In Use

Breaking down a chicken, then the garlic

The broad 3.54-inch face on the heavy cleaver keeps knuckles clear of the board and doubles as a press for garlic cloves or herbs. Lift it, let it fall, and the blade does more of the work than your shoulder does.

Edge

Both blades, fourteen to sixteen degrees

Each cleaver is tapered and finished by hand at 14 to 16 degrees per side, a fine angle for something this broad. The grind suits left and right hands equally, and ice-water cooling is what lets the steel hold it.

Grip

Dice, tilt, carry to the pan

A cleaver this wide works as a shovel too. Dice on the heavy blade, turn it on edge and the whole pile moves from board to pan with no bowl in between. The lighter one steers more easily when a cut has to land precisely.

From the sharpening bench

Keep the heavy cleaver for bone and the light one off it entirely. A thin blade driven into a joint rolls its edge, and no sharpener gives that back in a single pass.

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