A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods.
Though the more traditional task of the cleaver would be to section large carcasses in a butcher shop, there are a good amount of modern tasks that have come about for the meat cleaver in any chef’s kitchen.(i.e. cutting thick skinned fruit and vegetables, crushing garlic cloves on the flat side and transporting ingredients from the cutting board to the cooking vessel.
Interestingly, A Cleaver is in practically every Chinese home kitchen where it is utilized for all tasks.
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