Juvale Ergonomic Handle Professional Meat Cleaver
Last updated: August 31, 2022
Whether you're looking to make quick work of prepping vegetables or you need to chop through bone, this meat cleaver has you covered. It's constructed using a rust-resistant stainless steel and has a sharp blade. The handle is made from solid wood using an ergonomic design that makes it comfortable to hold.
We looked at the top Meat Cleavers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Meat Cleaver you should buy.
Product Details
Key Takeaway: The built-in hole in the top corner of this meat cleaver makes it ideal for hanging.
In our analysis of 83 expert reviews, the Juvale Ergonomic Handle Professional Meat Cleaver placed 2nd when we looked at the top 11 products in the category. For the full ranking, see below.From The Manufacturer
Wood Handle Butcher Knife: This meat cleaver knife heavy duty is made from durable stainless steel with full tang detailing throughout the ergonomic solid wood handle. Perfect For: This long handle cleaver is an ideal meat and bone cutting knife, great for professional and home kitchens. Easy Storage: This heavy duty meat knife has a hole at the top corner for easy and convenient storage on a hanging hook or peg in your kitchen or restaurant. Dimensions: The kitchen cleaver with wooden handle measures 6 inches in length, the blade measures 8 inches; the meat cleaver butcher knife weighs approximately 1.9 lbs. What’s Included: You will receive 1 stainless steel meat cleaver heavy duty bone chopper.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
