Chinese cleavers are something I don’t know much about. This one, what is it for? How do I hold it? What is stamped into the blade, there? All I know is, the spine is 1/4” thick and someone (ahem) used it as a hammer and it’s still doing just fine. I’ve cut some chicken thighs with it, nice that the weight of it sort of holds the things in place while they squish around. Also, it makes a really satisfying, tuning-fork-style “ping” when you tap the blade; a pure tone. Chinese know what they’re up to, know what they’ve got going on. I have no idea what I’m doing.

Chinese cleavers are something I don’t know much about. This one, what is it for? How do I hold it? What is stamped into the blade, there?

All I know is, the spine is 1/4” thick and someone (ahem) used it as a hammer and it’s still doing just fine. I’ve cut some chicken thighs with it, nice that the weight of it sort of holds the things in place while they squish around.

Also, it makes a really satisfying, tuning-fork-style “ping” when you tap the blade; a pure tone. Chinese know what they’re up to, know what they’ve got going on. I have no idea what I’m doing.


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