CCK All-Purpose Cleaver

The one knife that can do almost everything. The All-Purpose Cleaver sits between a slicer and a bone chopper, thick enough to handle poultry bones and the toughest vegetables, but still sharp enough for everyday slicing and dicing. The Medium blade profile is noticeably heavier than a Slicer but much lighter than a Bone Cleaver.

If you’re coming from a Western chef’s knife, the All-Purpose Cleaver replaces it for almost every task (slicing, dicing, mincing, crushing garlic), but with an almost completely flat blade instead of a curved one. No rocking motion; you chop straight down. The tall blade gives you knuckle clearance a chef’s knife can’t match, and the flat side doubles as a bench scraper for moving food off the board, one knife instead of two. The trade-off: no pointed tip for detail work.

If you’re buying one Chinese cleaver and you sometimes cook chicken on the bone, this is probably the right choice. It handles poultry bones (chicken, duck, quail) comfortably. It does not handle pork or beef bones; for that you need a Bone Cleaver. It won’t slice quite as cleanly as the thinner Slicer on delicate work, but it won’t let you down when you need to joint a chicken or split a whole squash.

The blade is stainless steel. It is low-maintenance, corrosion-resistant, and holds a keen edge. Choose the rustic mulberry wood handle for the traditional look and feel, with great grip even with wet hands. Choose the stainless steel handle for the low-maintenance option: dishwasher-friendly and easy to keep clean. For carbon steel or a heavier blade, see the Restaurant All-Purpose Cleaver.

Sizes

Which size? 二號 No.2 (M) is the all-rounder and what we recommend for most people. 三號 No.3 (S) for more compact setups. 大號 No.1 (L) for large setups and breaking down large quantities of food. 四號 No.4 (XS) if you want something especially compact.

HACCP colour-coded plastic-handled versions are available as separate products.