Cleavers & Butcher's Knives

What are the differences between cleavers and butcher knives?

Cleavers have heavier, wider, and more rectangular blades than butcher’s knives. They are designed for thoughtful momentum, and repeatedly cut through meat, cartilage, bones, or hard-skinned fruits. Butcher’s knives vary in style, and usually feature a longer blade with an upwardly curved tip. Though both knives can break down meat and bone, butcher’s knives are designed for slicing and sawing motions, while cleavers are best for splitting and chopping with an up-and-down pattern. 

Is high-carbon stainless steel good for knives?

Yes. Knives crafted from high-carbon stainless steel stay sharper and maintain their edge longer than traditional stainless steel and non-stainless-steel blades.