A cleaver is a heavy knife with a broad, rectangular blade, used by butchers for chopping through bone and dividing carcasses. Its weight does the work: a controlled swing drives the edge through joints, ribs, and tough connective tissue that would damage finer knives. Chinese cuisine uses a lighter, thinner cleaver as an all-purpose knife for slicing, dicing, and mincing, showing the design’s versatility. The broad blade also scoops and transfers chopped food. Like all heavy blades it demands a stable board, secure grip, and respect, with fingers kept well clear of the falling edge.