Cleaver

Kitchen utensils with a heavy, usually rectangular blade used to chop meat into pieces. Blade and handle form one whole, or the blade is inserted into a wooden handle and takes up more than half of the total weight. In this way, the cleaver falls forward and down, as it were, making chopping easier. The weight (300 gr - 3 kg) of these meat cleavers varies depending on the work to be done with them. Heavy cleavers of butchers effortlessly cut through most joints and bones.

See also the billhook for wood and the two-handed cleaver. [MOT]