Cleaver

A cleaver does its work through weight rather than sharpness alone, so these are forged thick through the spine and balanced to fall where you aim them. Blades are Damascus and high carbon steel, full tang, with a broad face that also works for scooping chopped food off the board.
They handle the jobs a chef knife struggles with: cutting through poultry joints and small bones, breaking down larger cuts, and chopping through dense vegetables and squash. The wider ones double as everyday prep knives if you like the shape.

Handles are fitted in wood and resin, shaped to the blade and sized for a full grip. Most come with a leather cover for the edge.