WÜSTHOF Classic 6" Cleaver Knive

The Wusthof 6" Cleaver is an exceptional blade. It is also a blade designed for axe-like chopping through heavy muscle and bone, it is not the intended for knife-like cutting. Very sharp blades tend to dull very quickly when chopping, which is why cleavers are supposed to have an axe-like edge. The cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat and dense cartilage and bone. Wüsthof does NOT make a set specific cleaver for any of their premium cutlery collections, with the exception of the Grand Prix II (4675). The 4680 and 4685 cleavers are forged in Germany from one solid piece of Chromium-Molybdenum-Vanadium steel alloy. They also match my Classic and Classic Ikon knives very well. *Note: Some people commented about getting a Gourmet Cleaver (4688). That is NOT a cleaver, that is a stamped, stainless steel Chinese Chef's knife; there is no cleaver in the Gourmet line. It looks very much like a cleaver, but it is designed for slicing vegetables, not chopping through meat and bone. If it isn't a 4680, 4685 or 4675, then it isn't a Wüsthof cleaver. (Confirmed with Wüsthof USA.)

Great cleaver definitely recommend it.

This cleaver exceeded my expectations. The cut accuracy is excellent, it goes straight through ingredients with precision and control. The blade is very sharp and performs beautifully. The size is just right, not too big and not too small, which makes it very comfortable to use. The weight is perfect as well. It feels balanced in the hand, so even after using it for a while, your hands do not get tired. I tested it with chicken and pork ribs, and it cut cleanly with just one chop. The balance is one of the best features, it feels stable, controlled, and very well distributed in the hand. The only thing that could be improved is the handle. It is simple and more basic compared to higher-end versions. I paid around $125 for this one and would not pay $300 just for a more ergonomic or decorative handle. The logo is only on the blade, and for a brand like this, it would be nice to also have it on the handle. This does not affect performance at all, but it is something to consider from an aesthetic perspective. Overall, a high quality knife that delivers outstanding performance.

The WÜSTHOF Classic 6" Cleaver Knife is an outstanding addition to any kitchen, especially for those who frequently work with poultry, pork, and beef. This cleaver stands out not only for its formidable appearance but also for its surprisingly lightweight design. Despite its sturdy build, it’s easy to handle, making even the toughest tasks feel less daunting. One of the most impressive features of this cleaver is how well it retains its sharp edge. Crafted from WÜSTHOF's high-carbon stainless steel, the blade remains razor-sharp through extensive use, requiring very little maintenance. This means you can confidently chop through bones, sinew, and thick cuts of meat without worrying about dulling the blade too quickly. The edge retention is excellent, ensuring that the knife is always ready for the next task. It effortlessly cuts through chicken bones, chops ribs, and slices through thick cuts of beef with precision and control. The weight distribution is perfect, giving you the power needed to tackle tough cuts without feeling overly heavy in your hand. This balance between power and lightweight design makes it a versatile tool for a variety of kitchen tasks.

It's a great addition to any chef's knife set. There are three major draw backs though. First, you may not always find a use for it, so it may sit in your case gathering dust. Secondly, the handle can be tough to get used to. I am used to holding any knife higher up on the handle for better control, but you have to hold lower on the handle with this cleaver or it will tear up your hands while you're cleaving. The third is how different of a honing technique this has than any other Wusthof blade. Other blades are usually held at a sharper angle when honing, but the cleaver is held at a much steeper angle. It takes some getting used to, but after a while it's easy to remember and easy to keep in shape. Other than that it is great. It guts through light bones quite easily, once you get down the different honing technique it stays extremely sharp, and it makes loads of cutting so much easier.

Calidad.

My husband (a chef) loves using cleavers nit inky fir meat but for regular slicing and dicing. He’s pleased with the size and weight of the knife as I guess this is important for some (he likes a heavier knife). Only issue I have is the knife pictured is a bit different than the one we received but found out it is due to Wustof changing the design on the handle. This does not detract from the overall quality of the knife at all...

This is a great christmas Gift. My daughter-in-law is a great cook, and had a cleaver on her Christmas wish list. I looked at several, and like the curve in the blade and balance. It's much nicer than my old handmade meat cleaver. More importantly, though, it's a great gift, opening the opportunity for a ton of jokes about finding a "hatchet" under the tree.