Your Privacy Choices

As described in our Privacy Policy, we collect personal information from your interactions with us and our website, including through cookies and similar technologies. We may also share this personal information with third parties, including advertising partners. We do this in order to show you ads on other websites that are more relevant to your interests and for other reasons outlined in our privacy policy.

Sharing of personal information for targeted advertising based on your interaction on different websites may be considered "sales", "sharing", or "targeted advertising" under certain U.S. state privacy laws. Depending on where you live, you may have the right to opt out of these activities. If you would like to exercise this opt-out right, please follow the instructions below.

If you visit our website with the Global Privacy Control opt-out preference signal enabled, depending on where you are, we will treat this as a request to opt-out of activity that may be considered a “sale” or “sharing” of personal information or other uses that may be considered targeted advertising for the device and browser you used to visit our website.

Which Chinese Cleaver is Right for You?

Traditional Hong Kong knives are designed for different jobs, from fine slicing and everyday preparation to heavy butchery and bone chopping. Understanding the differences between each knife type can help you choose the right tool for the way you cook.

Dual-Purpose Cleavers (文武刀)

The all-round everyday cleaver.

The 文武刀, or “Civil and Martial Knife,” is one of the most versatile cleavers in a traditional Hong Kong kitchen. Designed to handle both refined slicing and stronger chopping, it is ideal for cooks who want one dependable knife for everyday food preparation.

Best for: Everyday preparation, meat, vegetables, general chopping, and light bone work

Shop Dual-Purpose Cleavers

Slicing Cleavers (片刀 / 桑刀)

Light, thin, and precise.

Slicing cleavers are designed for clean, controlled cutting rather than heavy chopping. With a thinner and lighter blade than a dual-purpose cleaver, styles such as the 片刀 and 桑刀 excel at precise preparation of boneless meat, fish, vegetables, herbs, and other ingredients.

Best for: Fine slicing, boneless meat, fish, vegetables, dicing, and julienne preparation

Not intended for: Chopping bones

Shop Slicing Cleavers

Kau Kong Cleavers (九江刀)

Traditional versatility with extra chopping power.

The 九江刀 is a distinctive traditional cleaver with a curved blade profile and a more substantial build than a fine slicing cleaver. It offers a useful balance of cutting control and chopping strength, making it well suited to a wide range of meat and general kitchen preparation.

Its characteristic shape also provides plenty of blade surface for handling and transferring prepared ingredients.

Best for: Meat preparation, stronger chopping, vegetables, poultry, and general kitchen work

Shop Kau Kong Cleavers

Butcher’s Cleavers (豬肉刀)

Built for serious meat preparation.

The traditional 豬肉刀 is heavier and thicker than an everyday cleaver, providing the weight and strength required for demanding butchery work. Designed for breaking down pork and larger cuts of meat, it offers strong chopping power while maintaining the control needed for professional meat preparation.

Best for: Pork, large cuts of meat, ribs, tougher cuts, and medium bone work

Shop Butcher’s Cleavers

Specialty Knives

Traditional tools made for specific jobs.

Some kitchen tasks call for a purpose-built tool. Leung Tim specialty knives include traditional designs created for particular ingredients and preparation techniques, such as durian knives and coconut knives.

Rather than adapting a general-purpose cleaver to an unusual task, these specialist designs provide the shape, strength, and control required for their intended use.

Best for: Durian, coconut, and other specialised food-preparation tasks

Shop Specialty Knives

Carbon Steel vs Stainless Steel

The steel you choose affects how your cleaver feels, performs, and needs to be cared for. Traditional Hong Kong knives are commonly made from carbon steel, or stainless steel, each offering different advantages.

Carbon Steel

Traditional performance with a keen cutting edge.

Carbon steel is valued for its ability to take a very sharp edge and for the responsive cutting feel preferred by many chefs and butchers. It is also generally easy to sharpen and develops a natural patina over time with use.

Unlike stainless steel, carbon steel can rust if left wet or exposed to moisture for long periods. The blade should be washed, dried immediately after use, and lightly oiled when necessary.

Best for: Cooks who value sharpness, traditional character, and are comfortable with regular maintenance.

Shop Carbon Steel

Stainless Steel

Practical, rust-resistant, and easy to maintain.

Stainless steel offers excellent resistance to rust and corrosion, making it a convenient choice for busy kitchens and everyday use. It requires less maintenance than carbon steel and is particularly practical in humid environments or when preparing wet ingredients such as fish and vegetables.

While different stainless steels vary in performance, they generally provide a reliable balance of sharpness, durability, and ease of care.

Best for: Cooks who want dependable everyday performance with minimal maintenance.

Shop Stainless Steel

Proper care helps preserve the sharpness, appearance, and working life of a traditional cleaver. Care requirements vary slightly depending on the blade and handle material, but a few simple habits will keep your knife in good condition for years.

How to Care for Your Cleaver

Cleaning

Hand wash your cleaver after use with warm water and a mild detergent. Use a soft sponge or cloth and avoid abrasive cleaners that may damage the blade finish.

Do not place traditional cleavers in the dishwasher. High heat, strong detergents, and prolonged moisture can damage the blade and handle.

Drying

Dry the knife thoroughly immediately after washing, paying particular attention to carbon steel blades and iron handles.

Never leave a cleaver soaking in water or allow it to air-dry while wet. Moisture left on carbon steel or iron can lead to rust.

Oiling

Carbon steel blades benefit from a very light coat of food-safe oil after cleaning and drying, particularly if the knife will not be used for some time.

Apply only a thin layer across the blade surface before storing. Stainless steel knives generally do not require regular oiling.

Patina vs Rust

Carbon steel naturally changes colour as it reacts with food and moisture. Over time, the blade may develop grey, blue, brown, or darker tones known as a patina.

A patina is a normal characteristic of carbon steel and can help provide some protection against further oxidation.

Patina: smooth colour changes that form naturally on the steel.

Rust: usually orange or reddish, often rough or powdery, and should be removed promptly.

Wooden Handles

Keep wooden handles clean and dry and avoid prolonged soaking in water.

Over time, a small amount of food-safe mineral oil may be applied to unfinished wood if it begins to look or feel dry. Allow the handle to dry fully before storage.

Iron Handles

Iron handles are strong and durable but may rust if moisture is left on the surface.

Dry the handle thoroughly after washing and store the knife in a dry environment. If necessary, a very light coating of food-safe oil can also be applied to exposed iron surfaces.

Storage

Store your cleaver somewhere dry where the cutting edge is protected.

Suitable options include a knife block, magnetic knife rack, blade guard, or dedicated knife drawer. Avoid storing the knife loose with other utensils, as contact with hard objects can damage the cutting edge.

For carbon steel knives, make sure the blade is completely dry before storage.