A kitchen cleaver designed for both delicate vegetable prep and heavy bone chopping, combining precise edges with durable construction, the HOSHANHO Cleaver Knife pairs a fine front blade with a sturdier rear edge. Home cooks and outdoor chefs benefit from the comfortable walnut handle that reduces fatigue during long tasks. Can a single hand-forged cleaver genuinely replace multiple knives in everyday cooking and camping?
⚡ At a Glance
- • Cutting Quality: Front edge hand-ground to 16° per side for precision; rear edge ground to 22° for heavier chopping
- • Best for: Home cooks, butchers and campers who need one versatile chopping tool
- • Not ideal for: Those who prefer dishwasher cleaning or single-purpose knives
Dual-edge geometry gives both fine slicing and robust bone work. Hand-forged high-carbon stainless steel and an ergonomic walnut handle prioritise durability and control.
Precise slicing and confident chopping – thanks to dual-edge geometry (16° and 22°)
Front blade is hand-ground to 16° on each side for delicate vegetables and meats, while the back blade is ground to a 22° angle to cope with bones. Hand-forging and high-temperature quenching improve edge stability and impact resistance.
Switch between thin, accurate cuts and heavy-duty chopping without swapping tools, saving time during busy meal preparation or at the firepit.
Long-lasting sharpness – thanks to selected high-carbon stainless steel (0.12–0.20% carbon)
Carbon content is controlled between 0.12% and 0.20% and the blade hardness is rated at 58±2 HRC after heat treatment. These factors combine to resist deformation and retain an edge under repeated use.
Less frequent sharpening is needed compared with softer blades, so the cleaver stays reliable for daily kitchen or outdoor tasks.
Comfort and stability for prolonged use – with full-tang walnut handle and three rivets
Full-handled walnut handle is ergonomically shaped and reinforced with three rivets to create a secure, non-slip connection between handle and blade. The design spreads force evenly across the hand.
Reduced hand fatigue during long prep sessions and improved control when tackling tough joints or heavy chopping.
✨ The 4 Key Reasons for HOSHANHO Cleaver Knife
- Hand-forged construction – Over 30 manufacturing steps increase impact resistance and toughness
- Versatile two-function blade – Works for fine prep and heavy-duty chopping without swapping knives
- Full-tang, triple-riveted handle – Stable, secure grip improves control for confident heavy chopping
- Clear care guidance – Simple washing, drying and regular sharpening preserve performance
📋 Technical Details at a Glance
- Category: Home kitchen cleaver
- Blade length: 6-inch
- Blade material: High-carbon stainless steel
- Carbon content: 0.12%–0.20%
- Hardness: 58±2 HRC
❓ Frequently Asked Questions
Q: Is the cleaver suitable for cutting through bone?
A: The back blade is ground to a 22° angle and the blade undergoes high-temperature quenching, which together increase toughness and make it suitable for handling bones.
Q: How sharp is the blade out of the box and how should it be maintained?
A: The front edge is hand-ground to 16° per side for precise cuts and user feedback notes exceptional sharpness; maintain the edge with regular sharpening and avoid dishwashers to protect the blade.
Q: Is the handle comfortable for long periods of use?
A: An ergonomically designed walnut handle with full-tang construction and three rivets provides a stable, non-slip grip that reduces hand fatigue during extended chopping sessions.
🏆 Our Verdict
The HOSHANHO Cleaver Knife suits home cooks, professional users and campers who want one durable tool for both delicate prep and heavy chopping. Dual-edge geometry, hand-forged high-carbon steel and a full-tang walnut handle make versatility and longevity the cleaver's main strengths. While not the cheapest option, reduced need for multiple knives and long-term durability make it a practical investment.
