Cleaver is a type of knife with a wide, flat blade, whose name originates from instruments manufactured in cutlery. The blade of the cleaver is rectangular, with cutting edge on one side only. The shape of the tool resembles an hatchet, which makes the tool a little intimidating for ordinary users.

The cleaver is available in different formats, which can basically be grouped into two categories: the European cleaver, popularly known as the meat cleaver and the Chinese cleaver, also called vegetable cleaver. The choice of the ideal model should be based on your intended use.

The most striking feature of the meat cleaver is that it has a very thick blade back, which makes the instrument a heavy knife. The extra weight behind the blade is intended to make it easier to cut bones and joints from meat, or large, very hard vegetables and fruits.

After choosing the ideal type of cleaver for your kitchen, there are some basic precautions that you need to take for your safety and also to ensure that the product lasts longer. Check out the tips:

• • Always use the cleaver on a cutting board , preferably of wood or bamboo, materials that help to maintain the blade edge;
  • Avoid using the cleaver on ceramic countertops or glass boards . These materials cause friction and damage the cutting edge;
  • Wash and dry the cleaver as soon as you finish using it, to prevent it from getting wet for a long time and developing spots on the blade;
  •  For safety, do not take your hand when the cleaver falls ;
  • When storing your carbon steel cleaver, protect the blade with some oil , which will reduce the possibility of oxidation. Olive oil is one of the alternatives;
  •  Keep the cleaver in a dry, cool and safe place, away from children.

The price of the Tramontina cleaver can vary a lot according to the model, material and size. You can find the simplest ones for values ​​starting at R $ 15. Larger, more complete and sophisticated models can cost more than R $ 150.

You can buy your Tramontina cutlass at physical stores specializing in culinary utensils. However, it is on the online platforms with Amazon, or even on the brand’s website, that the greatest variety of models and offers are available.

Purchasing criteria: How to compare Tramontina cleaver types

Now that we’ve talked a lot about Tramontina cutlery and its models, we will list some of the important features in a good product, so that you can compare and recognize the best cutlery option for you. Are they:

• Model
• Cable type
• Blade type
• Size

Below we will explain in detail each of these topics.

Model

The traditional cleaver model may have a hole in the blade, which allows the utensil to be hung. In addition, it may show slight curvature in the blade. The oriental version has a very straight blade, and is used to prepare fish, meat and vegetables. Apart from these differentials, the cutlass can be of the type:

• Light: Cleaver used to cut more delicate foods, such as vegetables and some types of cheese;
• Medium weight: Heavier, this cleaver is indicated for chopping vegetables and meats. It can also be used to grind spices and meat and cut large pieces of cheese or cold cuts;
• Heavy: Suitable for heavier tasks, such as cutting meat with bone. Using this model requires more attention, experience and skill.

Cable type

All Tramontina cleaver handles were developed with anatomical and ergonomic shapes, in order to provide more safety in handling. They can be made of:

• Natural wood: With a polished finish it gives a certain rustic touch to the cleaver;
• Rustic wood: Finished with aluminum rivets. In addition to providing very comfortable handling, it makes your kitchen much more beautiful;
• Fiberglass polycarbonate:   With good impact resistance, it is highly durable, so you have a cleaver in your home that will remain beautiful for much longer;
• Polypropylene: Available in gray, black, off white and white, it is comfortable and easy to handle. Can be used in the dishwasher.

Blade type

The brand works with two types of blade:

Carbon steel: High quality carbon steel blade with protective varnish finish. Material is subjected to a heat treatment that guarantees quality in the cutting edge, essential quality to separate the meat from the bones;

Stainless Steel: The blades of the knives in this material receive different heat treatment, consisting of tempering, sub-zero and tempering. In addition, the material has a hardness of 55 and 58 HRc., Resulting in greater resistance and durability of the cutting edge.

Size

The size of Tramontina cleavers is expressed in inches. The most traditional models are between 6 and 8 inches. As already mentioned, in addition to the size of the knife itself, it is also necessary to pay attention to the dimensions of the blade.

The thicker blades tend to be heavier, and are suitable for rough cuts. The lightest ones can be quite versatile.