Just looking for a cleaver to use on meat and squash. Should have a bolster, no less then 6" not looking to spend very much money, preferable under $60, i've spent too much on knives recently.
Looking for decent meat cleaver
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If you're referring to a rectangular shaped blade cleaver, I can't recall ever seeing one with a bolster. All that I have seen (and acquired) were flat blade, stamped or machined, with simple riveted scales for the handles.
One good candidate as a basic whacker would be a Dexter Russell S5288. It's an 8 inch carbon steel cleaver (Amazon reviewers noted that it's not stainless), and one reviewer weighed it at 2.75 pounds. Cost from Amazon.com is $48.68. Do be advised that, if you undertake full arm swing chopping, you will probably need a very, VERY sturdy chopping block. I haven't looked up the price of 6 inch thick chopping blocks recently, but that might make the final cost a bit more than your $60 limit. (Does anyone out there know of a good source for a 4-inch to 6 inch thick end grain chopping block for under $11.32?)
Hope that helps.
was looking at the J.A. Henckels International Forged Premio Meat Cleaver which looks to not be a real meat cleaver, but is an example of a bolster on a cleaver. http://www.amazon.com/Henckels-International-Forged-Premio-Cleaver/dp/B001S3TVZI
yeah, i saw the dexter as well, only real donwside is lack of a bolster, but i'm not finding many other then the henckels with it.
Edited by Atatax - 3/15/15 at 6:21pm
I agree with KnifeSavers.
I'm definitely not impressed by the Henckels International cleaver. To begin with, the Henckels International is just plain way too lightweight. It may have the profile of a meat cleaver, but with a shipping weight of under 1 pound, that's just too lightweight. And then take out the shipping materials, and who knows ,how much is left?
Good western cleavers are strictly whackers. Unlike Chinese cleavers (more accurately known as "broad knives"), heft is an essential part of giving good performance. They need both mass and thickness.
Why do you want a bolster"
yeah, i didn't mean a Bolster in that way, i meant a bolster like a piece of steel extending out of the handle. That when gripping your knife, the thumb and index finger aren't in contact with the wooden handle, but steel. I posted a link to a cleaver with the kind of bolster i wanted.
This looked real interesting, perhaps some here will know if it's legit. Claims to be of 1095 steel, that's pretty good carbon stock for a blade that will only set you back $26 shipped.
The Ontario Knife Co. "Old Hickory" Model 7060 is "legit". However, the cited Amazon.com site lists the 7060 as being 9.6 ounces in shipping weight, and ontarioknife.com lists the 7060 as having a blade thickness of 0.1 inches (0.3 cm).
That's pretty darn lightweight by serious chopping cleaver standards.
In looking through the Ontario Knife Company offerings of cutlery, I was hoping to find something heavier, but the 7060 is just about their only cleaver. Sigh.
As for ordo's classic Chinese cleavers, some might be heavy enough, some might not. You really have to go in person to the market and heft the individual broad knife yourself. Believe me, one lifting of the knife is enough to tell you for sure. You may find that the heavy "Kau Kong" style blades come with riveted handles, rather than any bolster.
For butchery, this is the knife I use the most http://www.japanesenaturalstones.com/itinomonn-kurouchi-170mm-wa-butcher/
That, a breaking knife, and a bone saw get me through all the hog butchery of barbecue season. I never really have to chop through bones. Spine and ribs with the bone saw, and everything else you can cut around.