The Cleaver knife is a globally recognized tool in the culinary world, commonly used for cutting protein and breaking bones. However, when we talk about a Japanese cleaver knife, it’s a different story, mainly because these knives resemble the classic Chinese cleaver with its rectangular blade and straight edge, except the Japanese version is smaller and made from several layers of steel. These blades, having a finer edge, are ideal for cutting vegetables and some soft, boneless proteins. Although their use is somewhat limited in the kitchen, this is no reason not to opt for one of these knives. It’s the delicacy and precision of the cut that endears these knives to both professionals and gastronomy enthusiasts.
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What Is a Japanese Cleaver?
It’s a knife based on the classic Chinese cleaver but uses Japanese steel and different forging techniques. Additionally, this knife has certain features that differentiate it from others, some of which are listed below:
- The blade generally consists of 3 layers, 2 outer layers made of soft steel, and a middle layer made of hard steel, making the knife durable and unlikely to break during use.
- The blade is very thin, allowing for precise cuts without damaging the product’s fibers, which also makes it more manageable and comfortable to use.
- It’s not ideal for cutting through bones or very hard proteins because, as mentioned earlier, its blade is very thin, risking severe damage if forced through hard materials. These knives are specifically designed for fruits, vegetables, and certain soft proteins.
- Offers incredible balance, reducing the risk of accidents, thanks to Japanese forging techniques perfected over more than 700 years. However, this means that the price of these utensils is higher than those you might find elsewhere.
What To Look For In The Best Japanese Cleaver Knife?
- Edge: The type of edge is fundamental. For Japanese cleaver knives, you can find double-edged or single-edged blades. The former offers more precision for those less experienced in cooking, while single-edged blades are better for delicate products as they cause less friction.
- Blade: There are two types of blades, one made from high-carbon steel and the other from stainless steel. Stainless steel blades are more common globally as they require less care, while high-carbon steel blades can rust without constant care but offer greater edge resistance and durability.
- Blade Length: Consider your hand size, workspace, and the tasks you perform to determine the ideal blade length.
- Handle: This is entirely up to personal preference. Traditional Western-style handles are more common, but you can also try wooden handles in D shape or octagonal shapes, which might feel different due to their unique balance.
- Price: The best knife for you is not necessarily the most expensive. Try different options and choose what feels right for you.
Our Selection Of Japanese Cleaver Knives
Paudini Nakiri Knife High Carbon Stainless Steel
If you are looking for a knife with great performance, that doesn’t require much care and is affordable, then this is the choice for you. The Paudini Nakiri is made with high-carbon stainless steel, making it a highly effective tool for making precise cuts without needing exhaustive care. It also features a highly ergonomic handle made of Pakkawood, a soft material that will make handling the knife easier for your needs. However, this knife, being a Nakiri, is specifically designed for cutting vegetables and certain soft, boneless proteins, so it’s not very versatile. But as long as it’s used properly, I can assure you that it will not disappoint.
Specifications:
- Blade size: 7 inches
- Blade material: 5Cr15MoV Stainless Steel
- Handle material: Pakkawood
- Edge type: Double
- Degree Bevel: 14° – 16°
- Hardness: 56
- Maintenance: Wash and dry immediately after each use. Sharpen regularly on a whetstone.
Yoshiro VG-10 Nakiri Knife
If you’re someone who is always looking to have the best equipment for every task in the kitchen, then this Yoshiro brand knife, designed specifically for cutting vegetables, is definitely for you. With a blade of more than 16 layers and a VG-10 Japanese steel core, the precision and delicacy this tool offers are simply out of this world. Additionally, having a size of no more than 6.5 inches provides balance and comfort when handling it, enhanced by its ergonomic Mahogany handle. The only downside of this product is that it’s not versatile since you can only use it for cutting vegetables. However, if you’re looking for the best of the best, this option is undoubtedly for you.
Specifications:
- Blade Size: 6.5 inches
- Blade Material: VG-10 Stain Resistant Steel
- Handle Material: Mahogany
- Edge Type: Double
- Degree Bevel: 15°
- Hardness: 60
- Maintenance: Wash and dry immediately after each use. Sharpen and hone regularly only with water-sharpening stones. Not to be used on products like bones, nuts, or frozen food.
Kyoku VG-10 Nakiri Knife
If you’re looking for a knife with VG-10 steel but don’t want to break the bank in the process, then you must give this product a chance. The Kyoku knife offers features highly sought after by the world’s top chefs at a very affordable price. Its blade, made of Japanese VG-10 steel, boasts enviable hardness, lightness, and sharpness, in addition to its highly comfortable handle that is resistant to heat, cold, and moisture, creating a unique combination that gives birth to this knife you’ll want in your collection.
Specifications:
- Blade size: 7 inches
- Blade material: VG10 Japanese Damascus steel
- Handle material: G10
- Edge type: Double
- Degree Bevel: 8° – 12°
- Hardness: 58 – 60
- Maintenance: Wash and dry immediately after each use. Sharpen and hone regularly with water-sharpening stones. It should not be used on products like bones, nuts, or frozen food.
HEZHEN Meat Cleaver
If you’re not looking for an option to cut vegetables, then don’t worry because here I also show you a knife for cutting meat. In this case, it’s a Chinese cleaver, not a Japanese one, but that doesn’t matter because its high quality ensures a precise cut in addition to an ergonomic and comfortable grip which will allow you to maneuver this tool with tremendous ease. Plus, let’s admit it, its design is very attractive, making it a knife that anyone should have in their kitchen.
Specifications:
- Blade size: 6.8 inches
- Blade material: 67 layers of Damascus Steel
- Handle material: Sycamore wood
- Edge type: Double
- Degree Bevel: 15°
- Hardness: 60 – 62
- Maintenance: Wash and dry immediately after each use. Sharpen and hone regularly with water-sharpening stones. Ideal for meats and vegetables.
Honorable Mention: SHI BA ZI ZOU Chinese Cleaver
I couldn’t overlook recommending this great knife to you, and although it’s not a Japanese cleaver but a Chinese one, I assure you that once you try it, that will be the least of your concerns. What do you get when you combine high-quality steel, a non-slip plus ergonomic handle, high hardness, and durability, an affordable price, and an attractive and unique design? The answer is this unparalleled product. The SHI BA ZI ZOU cleaver is one of those knives that stand out, and although its use is again limited to cutting vegetables and certain soft meats, you definitely should have it in your arsenal; the experience is very rewarding.
Specifications:
- Blade size: 8 inches
- Blade material: 3-layer clad Steel (80Cr13)
- Handle material: Rosewood
- Edge type: Double
- Degree Bevel: 15°
- Hardness: 60
- Maintenance: Wash and dry immediately after each use. Sharpen and hone regularly with water-sharpening stones. Periodically apply wood oil to the handle.
Conclusion
The Japanese cleaver knife can be a powerful tool in the kitchen as long as it is used correctly. Rather than focusing on price, design, or brand, look for a knife that is comfortable to handle, has a good edge, and is made of quality materials. The best knife will be the one you choose and that best serves you, so invest a bit of your time in carefully selecting.
FAQs About the Best Japanese Cleaver Knives
Typically, the degree bevel of these knives is lower than that of ordinary knives, with a standard value of 15°. They also have a straight blade, which allows the knife to make contact with the entire surface of the ingredient. They are characterized by a different balance compared to ordinary knives, and the most notable feature is the type of steel used, with VG-10 Japanese steel being the most well-known.
Generally, these knives are designed for cutting vegetables, fruits, and some soft meats. It is not recommended to use them for cutting bones, hard meats, or frozen foods, as this could compromise the integrity of the knife.
You can opt to buy them online at places like Amazon, eBay, or AliExpress, where you can find products at all price ranges that meet your needs. However, if you are an experienced chef looking for the best of the best, you should consider a specialized knife store or website.