A cleaver knife is a large, heavy, rectangular knife that is primarily used for chopping and cutting through bone and meat. It typically has a thick, heavy blade that is 6 to 12 inches in length and a wide, flat edge.

In the kitchen, cleavers are often used to break down large cuts of meat, such as beef or pork, into smaller, more manageable pieces. They can also be used to chop and dice vegetables, crush garlic or ginger, and even crack open coconuts.

Cleavers are popular in many cuisines, including Chinese, Japanese, and Western, and are an essential tool for butchers and meat processors. They are often made from high-quality materials such as stainless steel, carbon steel, or Damascus steel, and may feature a wooden or synthetic handle for a comfortable grip.

Overall, the cleaver is a versatile and powerful tool that can make kitchen tasks easier and more efficient, especially when dealing with tough or dense ingredients. However, it is important to use the cleaver with caution and to maintain a sharp blade for safety purposes.