We tested 10 cleavers to find options that were sharp, nimble, and versatile.
In General, We Preferred Shorter Blades and Handles
Chinese cleavers with really long handles, like the one pictured, were difficult to hold and dug into our wrists when cutting. While our pick for a larger cleaver from Kagayaki has a long blade , in general, we preferred cleavers with blades that were 8.25 inches and under. This included the CCK cleaver, which had an 8.25-inch blade, and the Tojiro, with a blade that was 6.8 inches long. Both were very nimble and felt nicely controlled and balanced even when we were mincing garlic, which requires a steady hand. Bigger blades, like the 8.
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