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Our Pick of the Best Meat Cleavers In Australia

The humble old meat cleaver or otherwise known simply as a butchers cleaver is a versatile piece of equipment used worldwide typically by butchers, chefs and in home kitchens. It’s thick, sharp blade is perfect for cutting through meat and bone whilst the rear hard flat edge is ideal for other applications such as crushing garlic.
Choosing the right meat cleaver can be a difficult task with so many on the market. They come in different lengths, weights and made from different materials. In this guide we will look at a handful of meat cleavers and discuss their features so you can make an informed decision when it’s time for you to buy your next meat cleaver.


So what Meat Cleavers is the best?
As mentioned, there are many cleavers on the market, and they all differ from each other. When choosing a meat cleaver please consider the following
  • weight
  • material the cleaver handle is made of
  • material the blade is made of
  • cleaver length
  • one or multiple piece design
So with that in mind, please enjoy the following review of our pick of the best meat cleavers.


ModelModel #Overall RatingWeightReview
YOUSUNLONG Damascus 7-inch Meat Cleaver 231 gYOUSUNLONG ReviewCHECK PRICE
Global G12 G-12 Japanese Meat Chopper Cleaver Knife998 gGlobal G12 ReviewCHECK PRICE
Sato Forged Heavy-Duty Meat Cleaver726 gSato Forged ReviewCHECK PRICE
DALSTRONG Cleaver Butcher Knife "The Ravenger"1.22 KgDALSTRONG ReviewCHECK PRICE
SPEVORIX Stainless Steel Meat Cleaver1.2 KgSPEVORIX Stainless ReviewCHECK PRICE
“When we aren’t making jerky, we are chopping our offcuts up for sausages, or prepping meat for family bbqs. One of our core pieces of knifeware is a good ol meat cleaver. A good kitchen should not be without a quality meat cleaver”

Matt, Owner of Bigwig Jerky Co.


YOUSUNLONG Damascus 7-inch Meat Cleaver

This multipurpose meat cleaver is made of Damascus steel – a well-known high-quality material. The handle is constructed from polished rosewood on the outside. Underneath the rosewood is one piece of die-casting molding.

The 7-inch blade is extremely sharp, making it a great choice for chopping meat and vegetables. Unfortunately, because it is not a very blunt edge, you should not cut through bone with this blade. It is not strong enough to cut through bone and you could end up damaging the knife.

This meat cleaver’s HRC (Hardness Rockwell C) comes in at 58-60, making it extremely hard. Thanks to the quality of the steel, this blade will last you for a very long time without having to be sharpened. The steel is VG-10 which is a special designation for a specific type of stainless steel. The G in “VG” stands for “gold standard”. This refers the measurements that this steel has met. This is a very high quality steel that is produced in Japan. VG10 is actually the most common kind of steel found in kitchen knives used by professional chefs because of its durability and corrosion resistance. VG10 knives are more expensive than lesser quality steels but the benefits you receive from it are well worth the cost.

Global G12 G-12 Japanese Meat Chopper Cleaver Knife

This meat cleaver is made from tempered stainless steel. Steel is often tempered in order to reduce brittleness as well as make the material more resilient. The steel must first be heated to an extremely high temperature for a few hours and then allowed to cool down to room temperature. Properly tempered steel will prove to have a good balance of toughness, hardness, and resistance to corrosion. This knife has an HRC level of 56-58, making it relatively hard.

The handle is made out of steel as well, giving it an aesthetically pleasing and seamless construction. The handle is also hollow and features dimples. These dimples give the user a stronger grip. The hollowness of the handle helps to give a feeling of lightness to the overall weight. The ergonomic shaping of the handle makes holding the meat cleaver a true pleasure.

Unfortunately, even though this blade is supposed to be extremely sharp, it actually arrives rather dull. You will most likely have to sharpen it before using. But once you get it sharpened, it should be good to go and help you cut through the toughest pieces of meat. The top corner of the cleaver also has a small hole, allowing you to hang it on a hook. This meat cleaver is on the expensive side so chefs on a budget may want to look elsewhere.

Sato Forged Heavy-Duty Meat Cleaver

As the name implies, this Sato meat cleaver will chop through bones like its nothing. Weighing in at 1.6 lbs, it is a relatively heavy knife but that weight is what helps give you the force necessary to cut through bone. It also features a nice balance between blade and handle weight. Like the other blades, this one is made out of stainless steel. Your Sato knife shouldn’t rust or stain. The walnut wood handle has a nice grip and feels comfortable in the hand. This is truly a multipurpose knife as you can cut through carcasses, meats, poultry, fish, fruits, and vegetables.

You will have to regularly sharpen this knife in order to make sure that it maintains its good condition. Using a dull knife can be dangerous, ineffective, and even unsanitary. This blade is also wide and broad. This makes it easier to chop and scoop your food. Wide blades are also helpful at crushing garlic and other foods.

The Sato Forged Heavy-Duty Meat Cleaver Chopping Butcher Knife is useful for beginners because it is easy to use and gets consistent results. Unfortunately, for those just getting started in the world of meat cleavers, this one is rather expensive. With that said, it can be viewed as a worthwhile investment assuming the chef would get enough use out of it.

DALSTRONG Cleaver Butcher Knife The Ravenger

The Dalstrong Gladiator Series 9” heavy duty ‘Ravenger’ cleaver is meant for serious chopping. From pork bones to salmon heads to pounds of chicken, this cleaver can do it all. Coming in at 1.3 lbs, this is meat cleaver has an excellent weight for performing all sorts of tasks. The 8 inch, high-carbon German steel blade is incredibly sharp. This makes it versatile at not just chopping but also mincing, dicing, and slicing. Its Rockwell rating is 55, meaning that it is hard but not as hard as some of the other blades we’ve listed. They also offer a lifetime warranty and 100% satisfaction guarantee or your money back.

The handle is made from black pakkawood. It is also triple riveted and the sturdy grip feels comfortable in the hand. Compared to the other knives in Dalstrong’s Gladiator series, “The Ravenger” has an extra thick handle. This helps you get a good hold on this relatively heavy knife. The handle is also polished and laminated which helps to keep it sanitary.

These knives are hand sharpened to 14 – 16 degrees per side for superb sharpness. Unfortunately, some users have reported that the knife has arrived dull and they had to sharpen it themselves. The stainless steel end caps provide both a counter balance as well as a level of distinction to this knife.

SPEVORIX Stainless Steel Meat Cleaver

The heaviest knife on this list, the Spevorix stainless steel meat cleaver comes in weighing a little over 2.5 lbs. The 7-inch blade has a Rockwell hardness of 54, meaning that it is relatively hard. It is made of 100% stainless steel and is sharp yet durable. You can cut through pretty much anything with this knife thanks to its heavy weight. Try it on bones as well as hard fruits like coconuts shells and pineapples. The hole in the top corner of the blade allows you to hang the knife on a rack for easy storage as well as kitchen aesthetics.

The handle is five inches long and is constructed of non-welding black Pakka wood. This makes it comfortable in your hands. The benefits of using a wooden handle as opposed to a stainless steel one is that the handle will not become affected by temperatures that might affect the blade. So if the blade is very cold or hot, your hand won’t feel it when wrapped around the handle.

This knife is also intended for both right as well as left handed people. Even better, this is an extremely affordable meat cleaver. Anyone who is interested in purchasing a heavy duty knife but is worried about overspending should check out this Spevorix knife.


A meat cleaver is a special kind of tool that all home chefs should own. It is a large knife with a handle that is either made of a strong plastic or wooden material. Sometimes it’s just a continuation of the blade’s stainless steel material. The blade is constructed from toughened steel but is relatively blunt compared to other kitchen knives. It’s the chef’s swing that provides the downward force necessary to cut through tough meat and thick bones.
A chef without a meat cleaver could end up wasting many hours cutting through tough slabs of meat. These special knives are great for chopping through beef bones, separating chicken thighs, and cutting up carcasses. A standard kitchen knife could easily break from trying to make these kinds of cuts. If making beef jerky, a long slicing knife is recommended instead of a meat cleaver.
Vegans, vegetarians, and pescatarians probably won’t get much use out of a cleaver. But anyone who cooks meat often will stand to benefit greatly from owning this kind of tool.


Not all meat cleavers are created equal. You will want to think about your needs, cooking style, and budget. When considering which one to purchase, there are a few aspects you must know first decide the best meat cleaver for you.


The most common blade lengths for meat cleavers that you will find in a kitchen are the eight or six inch ones. With that said, some blades can get as long as 16 inches.
Why does the length of the blade matter? Simply put, the longer the blade is, the longer slabs of meat you can cut. If you have a short blade, you may very well have to cut the meat multiple times in order to cut it all the way across. And chefs with big hands will probably enjoy a large blade and large handle for the sake of comfort.


Blade height tends to be more of a personal preference and aesthetic quality. Some blades are long and slim while others are rectangular or even square shaped. It really depends on how the chef feels about it but the length of the blade should not affect the cutting that much.


The perfect knife is going to be different for each chef. The weight of the handle compared with that of the blade should feel comfortable when held in your hand. The blade should feel heavier than lighter but not too heavy that you can’t control the cleaver.


A thin blade will not last as long as a thick one. The thin ones are more likely to warp, bend, or even break if pushed hard enough. Thicker blades will be able to withstand tough cuts of meat and will provide you with the blunt force that is necessary to chop through thick bone. With that said, blunt blades are understandably more expensive.


While balance compares the feel of the blade compared to the handle, the weight has to do with how easily you can hold, raise, and chop the entire knife.
Arm strength will definitely be a factor in determining how heavy of a cleaver you want. You want a knife that will be hefty enough that it will assist you in bringing enough force down to chop the meat. You can’t rely on chopping through bones with a sharp blade alone. You need weight and strength to get a good cut.


The best steel for these types of blades either come from Japan or Germany. These ones tend to be the highest quality although they are also the most expensive. Some meat cleavers will be heat-treated and cooled. This helps to make them stronger. Really good blades are going to be die-cut from one billet of stainless steel alloy.
Other blades will be made of high carbon stainless steel. Stainless steel prevents the metal from corroding. It also prevents stains, hence the name stainless steel. Still, moisture can affect the quality of the blade and corrode it over time. It is important to regularly clean the knife and make sure that it is dry when not being used.
Many butcher knives and meat cleavers will be rated on their Rockwell levels. The Rockwell test is used to measure how hard a material is and it is the industry standard for knives. A blade of 58 Rc is one of the toughest stainless steel knives on the planet and can easily cut through all sorts of materials.


Depending on the manufacturer, your blade may be blunt or it may be sharp. A blunt edged knife is useful because it won’t get dull and can be used for many years to come.
For sharp blades, manufacturers will sometimes use laser technology to ensure that the edge is equally sharp along the entire blade. Other manufacturers will have the blades be sharpened by hand. Carbon steel knives that have sharp edges will need to be continuously re-sharpened to maintain their original condition.
A blade left unsharpened for a long enough period of time will present a frustrating and tiresome cutting experience. Home chefs should use a honing rod to hone the blade’s sharpness once a week. Once the honing rod is no longer effective then you should switch to a whetstone.


A wooden handle on a meat cleaver is usually easy to grip and less likely to slip out of your hand. Other manufacturers will make a handle out of polypropylene. These are hygienic and unlikely to break or bend. They can become a little more slippery in sweaty hands though. Many high-quality handles are triple-riveted. Wooden ones might also be laminated and polished.


Although it might not be the first thing you think of, any serious home chef who cooks with meat often should definitely consider owning a meat cleaver. Not only will it add a touch of professionalism to your knife rack but it will come in handy during any time you have to cut through any foods that are especially tough.
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YOUSUNLONG Damascus 7-inch Meat Cleaver

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