Kitchen Knives & Cutting
Knives are intended for cutting. Knives with a thin blade, made from hard steel are particularly fragile if they are used for another purpose. When you need to chop bones or separate spare ribs, it is best to use a cleaver. Besides meat, you can also chop up hard vegetables with a cleaver.
A cleaver has a rectangular blade which is thicker than a normal kitchen knife. It does not have to be as sharp because you use it for chopping instead of cutting. The heavy weight helps with quickly chopping bones. The average length of the blade is between 15 and 20 cm.
Type of steel
A cleaver can be made from a softer type of steel than other kitchen knives. It therefore is sturdier and less prone to breakage in general.