EPICA Stainless Steel Cleaver
Last updated: November 6, 2019
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.
In our analysis of 93 expert reviews, the EPICA Stainless Steel Cleaver placed 12th when we looked at the top 12 products in the category. For the full ranking, see below.
From The Manufacturer
Ice-Tempered Steel Holds Its Edge And Stays Sharper, Longer This classic Chinese-style cleaver has been prized by professional chefs for generations because it easily powers through jobs that an average kitchen knife can’t handle. Break down an entire chicken in seconds, chop through a rack of lamb chops with ease, go through a whole coconut like slicing butter. X30cr13 Stainless Steel for Exceptional Hardness and Strength Knife aficionados know that X30cr13 stainless steel is preferred for high performance cutting tools like professional restaurant knives, medical instruments and industrial machinery. That’s why you can trust the Epica Cleaver to stand up to years of heavy use. Meat Slides Right Off The Hollow Ground Edge You’ll chop and cut your way through any meat, vegetable, or melon in a fraction of the time it took you before because your ingredients won’t stick to the blade. The full tang and ergonomic non-slip grip handle make this your favorite new cleaver. 100% Satisfaction Guarantee And Lifetime Warranty Purchase and use this cleaver with absolute confidence. Your Epica knife is covered by our exclusive lifetime warranty. Order Your New Epica Stainless Steel Cleaver/Chopper Today and Discover the Epica Difference for Yourself – You’ll Never Again Settle for Less.
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Our Expert Consultant
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.