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Cleavers

Axes brings together Samura's chopping tools for meat and fish. Choose a cleaver from the Mo-V, Mo-V Stonewash, Harakiri, Butcher, Bamboo or Reptile series, an Arny modern cleaver or Asian chef's knife, or the Juggernaut kitchen hatchet. The cleavers and Asian chef's knives have AUS-8 or AUS-10 stainless steel blades at 58–61 HRC, and Samura recommends a cleaver for chopping meat and bones. Keep the edges in shape with our sharpening tools.

The cleaver, explained

BLACK NOVEMBER −30% Only in November on all knives and setsAll BLACK NOVEMBER knives

25 products

Samura Arny Asian Chef's Knife 209 mm, Gray Handle – main view BLACK NOVEMBER −30%Gift box

AUS-8 · 58–59 HRC · 209 mm

Arny Asian Chef's Knife 209 mm, Gray Handle

€37,99€26,60 with BLACK NOVEMBER

Samura Mo-V Cleaver 180 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 180 mm

Mo-V Cleaver 180 mm

€49,99€35,00 with BLACK NOVEMBER

Samura Harakiri Cleaver 180 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 180 mm

Harakiri Cleaver 180 mm, Black Handle

€30,99€21,70 with BLACK NOVEMBER

Samura Mo-V Stonewash Cleaver 180 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 180 mm

Mo-V Stonewash Cleaver 180 mm

€59,99€42,00 with BLACK NOVEMBER

Samura Bamboo Cleaver 180 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 180 mm

Bamboo Cleaver 180 mm

€44,99€31,50 with BLACK NOVEMBER

Knife guide

The cleaver, explained

A cleaver is a heavy, tall-bladed knife built for chopping. It goes through joints, cartilage and dense vegetables where a thinner knife would chip. Here is how to choose one and keep it working.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Harakiri Cleaver 180 mm, Black Handle AUS-8 58–59 HRC 180 mm ABS plastic €30,99€21,70
Samura Arny Asian Chef's Knife 209 mm, Gray Handle AUS-8 58–59 HRC 209 mm TPE €37,99€26,60
Samura Bamboo Cleaver 180 mm AUS-8 58–59 HRC 180 mm Stainless steel €44,99€31,50
Samura Mo-V Cleaver 180 mm AUS-8 58–59 HRC 180 mm G-10 €49,99€35,00
Samura Mo-V Stonewash Cleaver 180 mm AUS-8 58–59 HRC 180 mm G-10 €59,99€42,00

What it is and what it does best

A cleaver has a broad, rectangular blade and a thick spine. Its weight does the cutting, so a controlled downward chop is enough.

Use it for breaking down poultry, chopping ribs and splitting joints. The flat side crushes garlic and ginger, and the tall blade carries food to the pan.

  • Splitting poultry and chopping ribs
  • Cutting through joints and cartilage
  • Chopping hard squash and root vegetables
  • Crushing garlic with the flat of the blade

How to choose

SAMURA cleavers run from 145 to 209 mm. A shorter blade is easier to control. A longer, heavier one gives more force for large cuts.

Most models use AUS-8 at 58–59 HRC, tough enough to absorb impact and easy to resharpen. AUS-10 models reach 59–61 HRC.

Edges are double-bevel or convex. Handles are mostly TPE, with stainless steel, G-10, ABS plastic and stainless steel with leather also available. Choose a grip that stays secure when your hands are wet.

Compared with the closest types

A Serbian chef's knife is lighter, with a curved belly. It slices as well as chops.

A chef's knife is for fine prep, not bone. This collection also includes Asian chef's knives, which share the cleaver's tall shape but have a thinner blade for slicing vegetables and boneless meat.

In the SAMURA range

Most SAMURA cleavers belong to the Arny series, which includes modern cleavers and Asian chef's knives. You will also find cleavers in Butcher, Reptile, Mo-V and Mo-V Stonewash, Harakiri and Bamboo, plus the Juggernaut kitchen hatchet.

Steels are AUS-8 and AUS-10. Many have a stonewash finish, which helps hide small scratches from heavy use.

Care and sharpening

Wash by hand and dry straight away. Chop on a thick wooden or plastic board that absorbs impact.

Where SAMURA lists an angle for its cleavers, it is 40°. That wide angle gives a sturdy edge for chopping. Restore it with our sharpening tools, and do not grind a cleaver down to a fine slicing angle.

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First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

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Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

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Samura Damascus Steak Knife 120 mm – image 3

Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

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Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

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  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

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Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

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Can a cleaver cut through bone?

A cleaver handles poultry bones, ribs and joints. Use a firm, straight chop and avoid twisting. Very dense marrow bones are better left to a saw.

What sharpening angle does a cleaver need?

Where SAMURA lists an angle for its cleavers, it is 40°. A wide angle keeps the edge strong under repeated impact.

Cleaver or Serbian chef's knife?

Choose a cleaver for bones and joints. Choose a Serbian chef's knife if you want one heavy blade that also slices and scoops.

Is an Asian chef's knife the same as a cleaver?

It looks similar but has a thinner blade. It is meant for slicing vegetables and boneless meat, not chopping bone.

How do I clean a cleaver?

Always wash it by hand with warm water and mild soap, then dry it fully. Store it in a block or on a sturdy magnetic strip.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.