Cleaver

A cleaver is a large knife that varies in its shape but usually resembles a square-bladed hatchet, but is not the same as a hatchet, due to different uses. It is used mostly for cutting through bones as a kitchen knife or butcher knife, and can also be used for crushing, notably crushing garlic.
== Design ==
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows against meat and bone. This is accomplished by using a softer steel and thicker blade – a harder steel and thinner blade will fracture more. Formally, weaker knives suffer buckling failure.
The edge does not need to be particularly sharp, because the knife's design, like a hatchet or axe, relies on its weight to cut efficiently. In fact, a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use. Accordingly, the grind is generally wider – a 25° edge angle (50° included angle) is common, compared to 20–22° for most Western kitchen knives, and 15–18° for East Asian kitchen knives.
The tough metal and thick blade also makes it suitable for crushing with the side of the blade. This contrasts with hard, thin slicing knives, which should not be used for crushing – they will crack under the repeated stress.
== Use ==
Cleavers are primarily used for cutting through thin or soft bones and sinew, or for hard vegetables such as squash, where twisting may chip or shatter a slicing blade. For example, a cleaver is well-suited to cutting apart a chicken, which has thin bones, or separating ribs.
Cleavers are not used for cutting through thick, hard bones – instead, one uses a bone saw, either manual or powered.