Japanese vegetable cleavers offer a ton of versatility in the kitchen. You can do everything from finely chopping herbs to cracking open many traditional shellfish found around the island nation. You have to pay close attention to the cleaver material to ensure you get a well-made product that can handle all the different ingredients you are using safely. We at Knives Academy have put together our list of the best Japanese vegetable cleavers on the market, including our top choice, the Global Kitchen-Knives Chop & Slice 7. The best cleaver for you will always be the one that feels the most comfortable to use and provides you with the tool necessary to make delicious meals. Let’s get started.
Top 5 Japanese Vegetable Cleavers
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How to Use a Japanese Vegetable Cleaver
Most Japanese vegetable cleavers are long, straight blades that provide the best cuts when using a vertical chop. You can also employ the famous push or pull cut the Japanese use. A lot of cuisine in this niche derives its flavor from clean, crisp cuts, so your blade’s sharpness will matter just as much as how fresh the green vegetables are from the grocers. The point is to never rip your ingredients but to slice through them. The other purpose of the vegetable cleaver is to crack open some shellfish with the flat of the blade. That is a traditional purpose and not one that we suggest anymore, but it is good to keep in mind while shopping.
1. Global Kitchen-Knives Chop & Slice 7 – Editor’s Choice
A beautifully designed knife with enough weight and sharpness to handle any natural ingredient from an Asian vegetable garden and prepare gorgeous-looking and tasting meals.
Global Kitchen-Knives Chop & Slice 7 Specifications
About the knife
This is a stunning piece of equipment. The edge alone on this vegetable cleaver is worth the price tag. Even though we associate Japanese culture with samurai, you have to remember that not everyone had access to that kind of income. A regular family would only have 1-2 knives in the home – the vegetable cleaver and something to handle fish fillets. This cleaver has the heft you need for thicker ingredients while also the razor-sharp edge to get refined slices that make Udon bowels and fine cuisine possible. This way, you can bring out more of the flavor of your vegetables instead of relying on rough chopping. The highly resilient CROMOVA 18 metal also makes this an excellent purchase for longevity. All you will need honing steel, and you are good to go.
Maintenance and Cleaning
You can use a sharpening stone in the traditional manner, but we suggest a honing rod made from ceramic or diamond finish. Do not put this cleaver in a dishwasher. The soaking and harsh cleaners could damage the blade. Hand washes and dries before storing safely away.
2. Shun Classic 7 Inch
A very traditionally designed cleaver in the classic rectangle shape and a comfortable handle.
Shun Classic 7 Inch Specifications
About the knife
If you have the resources, this cleaver will elevate your Japanese cuisine to another level. The durable Damascus steel has been folded and layered numerous times to get that gorgeous visual effect on the sides and the balance on this cleaver is extraordinary. It makes it much easier to maneuver and get the classic push and pull cuts that end in uniform food slices. This is also a highly resilient blade with no flexibility, so you can expect some chefs to use it for opening shellfish as well.
Maintenance and Cleaning
Never put Damascus steel into a dishwasher. That will cause rust stains and lower the quality of the blade. Always hand washes and dry before storing somewhere safe from children’s fingers.
3. YOUSUNLONG 7-inch Vegetable Cleaver
Our winner for the most eloquent design that elevates Japanese artistry and has refined details any chef will appreciate.
YOUSUNLONG 7 inch Vegetable Cleaver Specifications
About the knife
One of the better attributes of the Yousunlong cleaver is that it is beautifully packaged and designed. You are treated to stunning fold and layer patterns along with the alloy steel when you open the sheath. As far as cutting is concerned, there is plenty of sharpness to get the work done, and this is a slightly more flexible cleaver than others for those that prefer more agility in their work. This is also a wooden handle that helps distribute the force of a hard chop on the cutting board, which is great for those unused to the wrist work of a cleaver.
Maintenance and Cleaning
Both the alloy and wooden handle are not meant for a dishwasher. Use the sheath whenever possible, and be sure the blade is dried off before storing. You will also need to hone the edge occasionally for sharpness.
4. ZHEN Japanese VG-10 3-Layer
Appropriately named cleaver with three distinct layers of construction and an excellent anti-slip, soft handle for safety.
ZHEN Japanese VG-10 3-Layer Specifications
About the knife
This is the first budget-friendly cleaver on our list that offers plenty of features that make it a good option for people just starting out in Japanese cuisine. The 3-layer effect is stunning and easy to see along the blade’s sides. The best part of the cleaver is the handle. Cleavers use a lot of force and routine movement that takes a toll on your hand and wrist. It is good to see a blade using rubber to deal with the vibration and help with your grip, so you do not have an unwanted accident. This is also an extremely hard material that is suitable for all kinds of kitchen ingredients.
Maintenance and Cleaning
We do not recommend putting this cleaver in a dishwasher because of the rubber and steel material. Constant heat and soaking can lower the quality of the cleaver. Instead, stick to hand washing with a tiny bit of soap in warm water and then completely dry before returning to its sheath.
5. KYOKU Samurai Series – 7″ Cleaver Knife
A pretty standard cleaver with a good balance of features and will work as a starter cleaver for most households.
KYOKU Samurai Series – 7″ Cleaver Knife Specifications
About the knife
This is the most affordable Japanese vegetable cleaver on our list, but do not let that fool you as far as the material is considered. You still get plenty of heft and size to work with all kinds of fresh ingredients, and the blade edge stays surprisingly sharp for longer than you would expect. You have to remember that Japan has a rich metalwork history, especially when it comes to blades. The hardness is a little softer than we would want in our top choice, but the added features of design, pakkawood, and style make this an excellent choice for those just getting started out.
Maintenance and Cleaning
Do not place in the dishwasher. Be sure to hand wash and hone occasionally. Always dry it off completely before putting safely away.
Conclusion
Japanese vegetable cleavers offer a lot of options when working around your home or professional kitchen. They have just enough weight to handle most ingredients and are sharp for traditional cuts that bring out unique flavor profiles. We strongly suggest using the Global Kitchen-Knives Chop & Slice 7, but also repeat our mantra that the best knife for you is the one that is most comfortable and responds to your cooking needs. Happy shopping and thank you for checking out our list!
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