Chinese Cleaver vs. Gyuto Knife: What’s the Difference?

There are many types of knives out there and it can be hard to know which one is the best for you. There are different sizes, shapes, and uses for knives so it’s important to understand what makes each type different. It’s also important to know the differences between Chinese cleavers and gyuto knives.

They both have their own set of pros and cons so knowing what you want from your knife will ensure that you buy one that works best for you. Read this article if you want to learn more about the difference between a Chinese cleaver and a gyuto knife!

What are Chinese cleavers?

A Chinese cleaver is a type of knife that is typically used to chop and slice meats and vegetables. These knives are known for their wide blade and thin, sharp edge. They usually have a straight edge and can come in different sizes depending on the task they will be completing.

What are gyuto knives?

Gyuto knives are Japanese chef knives. They are used to cut meat, vegetables, and fish. The scalloped edge is designed to make slicing easier.

Pros for each knife

Chinese cleavers and gyuto knives are great for different purposes, so it’s important to know the differences.

A Chinese cleaver is a large knife that’s used to cut meat, vegetables, or just about anything else that needs to be chopped. It’s wide with a blade that curves up on both sides of the blade.

It can easily cut through tough meats because of its wide blade. A Chinese cleaver is also heavier than a gyuto knife because it has more weight behind it, which is beneficial for tougher jobs.

A gyuto knife is also used for chopping but has a straight blade rather than curving one. It’s usually lighter in weight and smaller in size which makes it perfect for chopping softer items like vegetables or boneless chicken breasts.

Since it’s smaller, it’s easier to control which means you’ll have less risk of injury if you’re not as strong as someone who can handle a larger knife more effectively.

Cons for each knife

The two knives have their own cons. A Chinese cleaver is a heavy-duty knife that can be used for a variety of tasks, but it’s not good for cutting vegetables. A gyuto knife is a Japanese knife that’s great at slicing and dicing vegetables, but it’s not good for chopping bones or other hard materials.


Are you looking for a new knife to add to your kitchen? Perhaps it’s time for a Chinese cleaver or a gyuto knife?

Chinese cleavers are great for chopping and slicing. They are sharper than a blade and can cut through tough, hard foods like chicken bones.

Gyuto knives are great for cutting and carving meats. They are thinner and sharper than a blade and can also cut through tough, hard foods like chicken bones.

The choice is yours to make!