EPICA Stainless Steel Cleaver
Last updated date: November 6, 2019
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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.
Update as December 31, 2020:
Checkout The Best Meat Cleaver for a detailed review of all the top meat cleavers.
In our analysis of 101 expert reviews, the EPICA Stainless Steel Cleaver placed 8th when we looked at the top 10 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.
Overall Product Rankings
An Overview On Meat Cleavers
Cutting meat requires a special tool, especially if you’re dealing with thicker meats. Sure, you could use your chef’s knife, but you’ll find you put in much more work while also risking damage to the meat itself.
They’re incredibly handy if you like to break down your own meats, rather than asking your butcher to do it for you, says our resident culinary expert Julie Chernoff.
“Meat cleavers get the most use in butcher shops, where they are constantly used to cut through large slabs of protein or to cut through bone,” she says. “You are looking for a large, broad, sturdy blade that can withstand considerable force. This must be a full-tang knife, and should weigh at least a pound at minimum; the one I have at home weighs nearly 2 pounds and it means business.”
There are a few features to consider when you’re in the market for a meat cleaver. The first is the blade itself. Top meat cleavers prioritize something called edge retention, which means the blade is not only sharp, but you also won’t find yourself sharpening it every time you use it. This lets you enjoy consistency every time you start meal prep.
Retaining that sharpness does require a little extra work, though. You won’t be able to just toss your knife in the dishwasher after dinner. Instead, you’ll probably need to hand wash it to ensure it retains its effectiveness.
It’s important to note that meat cleavers do have their limitations. If you have heavier, thicker cuts of meat, especially with bones, you’ll need a cleaver that’s designed to tackle those big jobs. You’ll also need a special type of cleaver if you’re trying to slice and dice frozen items.
The handle directly drives how your knife performs. Look for a cleaver with a sturdy, ergonomic handle design that will maximize your comfort during those longer meal-prepping sessions. Some handles also offer features like slip-resistance, while others may advertise that they’re designed to keep bacteria at a minimum. Those can be nice “extras” to have in a knife.
“A non-slip grip surface is a serious plus, because the last thing you want is for this instrument to go flying out of your hand; breaking down meat is a messy job,” says Chernoff.
The accessories can make a big difference, as well. A sheath will come in handy for safely storing your cleaver when you aren’t using it. Since it can be tough to find a sheath that fits your blade perfectly, having one included with your purchase is a nice bonus. If you’re giving a meat cleaver as a gift, some come with gift packaging to save you time.
The Meat Cleaver Buying Guide
- As with many knives, a cleaver’s handle can enhance both safety and comfort. Often this is all in the way the knife curves. Many of today’s cleavers are built with ergonomic handles to ensure you remain comfortable even when cutting for long periods of time.
- Grip is especially important. A nonslip handle will help prevent accidents.
- The weight of the knife also determines how comfortable it is to hold. A lightweight build will help reduce fatigue when you have a big job to do.
- Cleavers can handle boneless cuts of meats, as well as vegetables. However, if you’re trying to tackle frozen items, meat with bones or other hard materials, you could find the handle breaks. If you need something to handle those heavy-duty tasks, look for a cleaver that’s built for it.
- Pakkawood is a popular material for knife handles. Pakkawood is a blend of wood and plastic that is both waterproof and durable. Where wood would typically splinter or warp in food preparation conditions, pakkawood holds its own while still looking like genuine wood.
- You may see the words “full tang.” This simply means that the back portion of the blade extends all the way through the handle. Full tang knives generally are more durable and offer more control.
- Some cleavers advertise that they’re dishwasher safe, but it’s best to hand wash knives of any type. Not only does the dishwasher take a toll on the blade, but pakkawood can also suffer when exposed to the extreme heat a dishwasher puts out. When hand washing your knives, mild soaps are safest.
- As visually appealing as etchings in blades are, keep in mind that at a glance, these designs can come across as smudges or dirt. You may miss the impression you’re trying to make by choosing one of these knives.
- Storage instructions for cleavers and other knives typically focus on the blade. However, it’s also important to factor in how your handle will hold up while in storage, particularly if you’ve chosen one made of wood. Dents and scratches can take away from the look of your knife.
- One bonus you’ll find in some knives is that the handles have antibacterial properties. This will help keep germs at bay while you’re preparing your meals.
- Most of your cleaver shopping will home in on the blade. Many cleavers will promise to have the sharpest, most powerful blades, so look into the materials used to build the blade. Cleavers that were cooled with nitrogen and made from high-carbon steel or multiple layers of stainless steel are good options.
- In addition to initial sharpness, look for a blade that retains its edge after many uses. If you have to keep sharpening your cleaver, you’ll find it becomes far less convenient.
- Although consumers turn to cleavers for cutting meat, you’ll get far more use out of it if you choose one that’s fairly versatile. Some cleavers go beyond proteins to help you chop fruits and vegetables.
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