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cleaver
Sign in to savethumb|upright=1.4|A modern wood-handled cleaver thumb|Chinese chef's knife (top) and old North American cleaver (bottom) thumb|A cleaver in use, being used to cut pork chops from a loin of pork
Wikidata facts
- Subclass of
- kitchen knife
- Image
- Cleaver (PSF).jpg
Show 4 more facts
- Commons category
- Cleavers
- MCN code
- 8211.92.10
- exact match
- wordnet-rdf.princeton.edu/wn30/03041632-n
- different from
- Fascine knife
Sources (3)
via Wikidata · CC0
~4 min read
Encyclopedic overview
7 sectionsContents
- Design
- Use
- Cultural references
- East Asia
- Chinese "cleaver"
- Japan
- References
thumb|upright=1.4|A modern wood-handled cleaver thumb|Chinese chef's knife (top) and old North American cleaver (bottom) thumb|A cleaver in use, being used to cut pork chops from a loin of pork
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.
Excerpted from Wikipedia’s “cleaver” article, available under the CC BY-SA 4.0 licence.