Feel free to post whatever cleaver that you consider the best you have or have tried, but I’m mainly interested to see some top cleavers from people who have at least tried 5-10 cleavers. A picture or two would be awesome.
Show me your best cleaver
- Thread starter nhb22
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tostadas
Hobbyist / Craftsman
Best cleaver is my okubo
https://www.kitchenknifeforums.com/threads/okubo-cleaver-refinishing-project-pics.65385/
Second best is my custom y tanaka
https://www.kitchenknifeforums.com/threads/all-rectangle-march.63694/post-1086677
https://www.kitchenknifeforums.com/threads/okubo-cleaver-refinishing-project-pics.65385/
Second best is my custom y tanaka
https://www.kitchenknifeforums.com/threads/all-rectangle-march.63694/post-1086677
tostadas
Hobbyist / Craftsman
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You'd think I'd be in a very good position to answer this question. I have 16 cleavers, not counting the ones I started with and don't use any more. Most of my cutting is with cleavers. But I find the question paralyzing. It would be like asking someone which is their best knife of all types. It all depends on what the task calls for. I guess the ones that most stand out are:
The monster Mazaki, whose perfect balance point makes it seem nimble and easy to use, despite the 692g weight.
The large Denka, whose aggressive edge never fails to put a smile on my face
The two Konosukis, one of which is a perfect middle-of the-road cleaver, and the other of which once featured in a post the seller made in a thread about what knife is your thinnest behind the edge. I pull that one out for when slices have to be as thin as I can physically make them.
But singling out these 4 doesn't mean I don't love the other 12. Or 10, really, because two of them are specialized for cutting through various kinds of bones. Very useful, but don't really inspire affection or pleasure in use. Two of the Watanabes certainly deserve a shout out for coming so easily to hand, so often.
The monster Mazaki, whose perfect balance point makes it seem nimble and easy to use, despite the 692g weight.
The large Denka, whose aggressive edge never fails to put a smile on my face
The two Konosukis, one of which is a perfect middle-of the-road cleaver, and the other of which once featured in a post the seller made in a thread about what knife is your thinnest behind the edge. I pull that one out for when slices have to be as thin as I can physically make them.
But singling out these 4 doesn't mean I don't love the other 12. Or 10, really, because two of them are specialized for cutting through various kinds of bones. Very useful, but don't really inspire affection or pleasure in use. Two of the Watanabes certainly deserve a shout out for coming so easily to hand, so often.
M1k3
Senior Member
Paging @BillHanna
Man this is a tough one. Definitely between the Okubo monster cleaver and the Isasmedjan Jonas.
Both are equally amazing at what they do and both look amazing too. If I had to choose only one I might have to lean towards the Okubo. Just because it can handle anything. I haven’t tried it yet, but I think it would split a lobster just fine too.
Both are equally amazing at what they do and both look amazing too. If I had to choose only one I might have to lean towards the Okubo. Just because it can handle anything. I haven’t tried it yet, but I think it would split a lobster just fine too.
Thanks man. Yea, I have read through that thread. Wanted to have something more focused. i'm gathering a short list of cleavers to try. I started trying cleavers since late last year. tried 7-8 of them, but nothing worked for me so far. I still haven't given up on the big rectangle though!
Is that a birch bark saya? What in the world
Damn that is a cool knife
Dull_Apex
Correct Handed Member
Could post the Mazaki handle? I'm curious how a cleaver could balance that way.
Hockey3081
Senior Member
Paging Dr. @cooktocut
Yup. No room left in the drawer. So I asked Jonas if he could make me one.
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Short answer: by having a massive aftermarket handle
Visual answer:
It looked strange and awkward when I first got it, but once I saw how perfectly balanced it was in use, I started really liking how it looked, too.
BillHanna
Gotta get ready for ARM
I dont believe lars is still making… mine is on loan with a friend who wanted to buy one and we couldn't figure out how…
I dont think im getting my lars cleaver back…
I dont think im getting my lars cleaver back…
BillHanna
Gotta get ready for ARM
A maker friend of his told me that he is, you just have to contact him. He just a hobbyist at this point.
BillHanna
Gotta get ready for ARM
that sucks
His website and instagram seems dead. Just poke him on insta?
BillHanna
Gotta get ready for ARM
Yeah. That’s what I was told.
Alpine.knifeworks
Wood luvr
Ooo I like this thread. Mine has gotta be my Krichbaum, as far as pure performance.
This guy clearly cleavers if bst is a indication.
Alpine.knifeworks
Wood luvr
Hahaha. It's bad. Like @Rangen said above, have had 20+ by now. Except all western makers. Always happy to provide a short list of favorites for those who are interested. People are sleeping on Krichbaum though... I have no doubt he'll be one of the "impossible to get" makers in a couple more years
I would be curious on a list (although i have no space for them
…)
Really hard for me to nail down one cleaver that I prefer. Some are just better suited for certain tasks, and one has such a sentimental hold over me that even if it cut like a brick I'd still love it.
From a pure performance standpoint, I think my Nguyen would be my choice. It’s a superb all around knife, does very well with both food release and dealing with tall dense produce.
For large recipes with lots of ingredients, I’d choose my Laseur. Someone dubbed it “kitchen plate” in messages, which is very appropriate. Cuts extremely well, core steel holds a great edge, and this makes a bench scraper look like a child’s toy. Also, it’s the only knife I have that has a very lovely “ring”. If you tap it with your nail or other hard surface, it sings to you in a way that no other knife in my collection does. It’s a special one
Finally, my first cleaver custom, my first love. Might try and talk @KAMON Knives into thinning it soon, though shipping my beloved so far away makes me nervous. Well, she’s a beast. The front half thins out quite a bit so it just does everything I throw at it really, really well. What it lacks in thinness behind the edge in the back half for denser produce, it more than makes up for with weight behind the cut. The etch makes it a lot less fussy than a lot of my other cleavers, and this s-grind is my go to for any large volume prep that requires consistent, even slices. I love the handle so much… never seen another solid Timascus milled handle, and since I played a part in sourcing the material, it means that much more to me. Working with Ben and seeing this knife come to life will be one of my core memories when I’m old and feeble.
From a pure performance standpoint, I think my Nguyen would be my choice. It’s a superb all around knife, does very well with both food release and dealing with tall dense produce.
For large recipes with lots of ingredients, I’d choose my Laseur. Someone dubbed it “kitchen plate” in messages, which is very appropriate. Cuts extremely well, core steel holds a great edge, and this makes a bench scraper look like a child’s toy. Also, it’s the only knife I have that has a very lovely “ring”. If you tap it with your nail or other hard surface, it sings to you in a way that no other knife in my collection does. It’s a special one
Finally, my first cleaver custom, my first love. Might try and talk @KAMON Knives into thinning it soon, though shipping my beloved so far away makes me nervous. Well, she’s a beast. The front half thins out quite a bit so it just does everything I throw at it really, really well. What it lacks in thinness behind the edge in the back half for denser produce, it more than makes up for with weight behind the cut. The etch makes it a lot less fussy than a lot of my other cleavers, and this s-grind is my go to for any large volume prep that requires consistent, even slices. I love the handle so much… never seen another solid Timascus milled handle, and since I played a part in sourcing the material, it means that much more to me. Working with Ben and seeing this knife come to life will be one of my core memories when I’m old and feeble.
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Damn Everything Tony Laseur makes is clean.
Indeed 
Alpine.knifeworks
Wood luvr
You lucky SOB!! I drooled so hard over both that Nguyen and Laseur. It's even worse now knowing that they perform so well haha. Lovely collection manReally hard for me to nail down one cleaver that I prefer. Some are just better suited for certain tasks, and one has such a sentimental hold over me that even if it cut like a brick I'd still love it.
From a pure performance standpoint, I think my Nguyen would be my choice. It’s a superb all around knife, does very well with both food release and dealing with tall dense produce.
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View attachment 323092
For large recipes with lots of ingredients, I’d choose my Laseur. Someone dubbed it “kitchen plate” in messages, which is very appropriate. Cuts extremely well, core steel holds a great edge, and this makes a bench scraper look like a child’s toy. Also, it’s the only knife I have that has a very lovely “ring”. If you tap it with your nail or other hard surface, it sings to you in a way that no other knife in my collection does. It’s a special one
View attachment 323093View attachment 323094
Finally, my first cleaver custom, my first love. Might try and talk @KAMON Knives into thinning it soon, though shipping my beloved so far away makes me nervous. Well, she’s a beast. What it lacks in thinness behind the edge for denser produce, it more than makes up for with weight behind the cut. The etch makes it a lot less fussy than a lot of my other cleavers, and this s-grind is my go to for any large volume prep that requires consistent, even slices. I love the handle so much… never seen another solid Timascus milled handle, and since I played a part in sourcing the material, it means that much more to me. Working with Ben and seeing this knife come to life will be one of my core memories when I’m old and feeble.
View attachment 323095View attachment 323096
