Why Do Meat Cleavers Have a Hole?

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Most people have prepared food at one point in their life and have used different tools in the kitchen.

You must have noticed that knives come in different shapes, sizes, styles, and functions.

Have you ever wondered why do meat cleavers have a hole in their blades?

Does it have a special function? Or is it just a distinctive design of the knife?

Let’s go and take a closer look at what is the hole in a cleaver for so that you can get to know your tools better.

Why Do Meat Cleavers Have a Hole?

People are curious by nature. We get intrigued when we see unusual things on a regular item.

As a result, we make different assumptions and speculations about the product.

Some say it’s for hanging; others assume it’s the maker’s trademark. Then, there are some who think it’s just for aesthetics.

So, why is there a hole in a cleaver, really? Let us look at some answers.

Easy Access and Safe Hanging

Meat cleavers are big and heavy knives, and leaving them lying around makes them unsafe and dangerous.

Undoubtedly, meat cleavers will not fit in a knife block, and they will not be safe inside drawers or attached to magnets because of their size and weight.

Conversely, they need proper storage for safety when not in use.

So, why do butcher knives have that hole? It’s so that you can safely hang your meat cleaver on the wall when you don’t need it.

Even the exact position of the hole has its purpose, which is to ensure you can easily reach for it even when it’s hung at a higher height.

Some professional butchers even have a spot on their belts for hanging meat cleavers.

Pulling Free When Stuck

Isn’t it frustrating to have the blade of your knife stuck inside the bone?

It can also happen on tough or frozen meat.

What do you do when this happens?

Hold the upper part of the knife with your fingers through the hole, right?

Thanks to the hole, you can strengthen your hold on the handle and carefully pull the blade from its stuck position.

Reduce Friction

Cutting through bone creates friction, which may produce bone shards.

These small particles are dangerous choking hazards.

The holes in your meat cleavers can reduce friction, eliminating the risk of bone shard production.

Can a Meat Cleaver Cut Through Bone?

Meat cleavers can easily cut through poultry bone.

However, they are not designed for cutting through solid and tough bones.

Anyway, these solid bones are usually found in butcher shops.

So, you can be sure that your meat cleaver will do its job nicely if you decide to cut through bone.

Are Meat Cleavers Sharp?

We already know why is there a hole in a cleaver; what does this have to do with the blades sharpness?

Cleavers come in different styles, and the blade’s sharpness depends on its specific type and intended purpose.

Western Cleaver

The western cleaver, also known as a meat cleaver, comes with a thick and not-so-sharp blade.

This heavy-duty knife is perfect for splitting bones and cutting through frozen or tough meats.

Chinese Cleaver

The Chinese cleaver is comparable to an all-purpose kitchen chef’s knife.

Its sharp edge is perfect for slicing through meat and chopping vegetables.

It’s designed with a flat side you can use for crushing garlic, while the top edge of the cleaver is perfect for tenderizing meat.

Japanese Cleaver

The Japanese cleaver, also known as Nakiri, looks like the Western cleaver with a thin blade.

It’s mainly used for prepping and precision slicing.

This style is also called a vegetable cleaver and is not suitable for cutting through bones and other heavy-duty tasks.

Why Do Some Kitchen Knives Have Holes?

You may have noticed that it’s not just the meat cleaver who has a hole. Some kitchen knives have the same feature.

They say holes can increase the knife’s cutting efficiency in addition to improving its overall design.

We have learned why do butcher knives have that hole. Now, let’s see if the same reasons hold for the other blades.

Reduces Cutting Friction

Reducing friction during the cutting process is probably the primary reason for the holes we see on the blades of kitchen knives.

It doesn’t matter if you are cutting meat or chopping herbs and vegetables; the knife’s blade will create friction as you chop.

When friction is present while cutting, you will be compelled to apply more force to complete the task.

The hole’s presence on the blade lessens the resistance between the meat and the knife for a faster and smoother cutting experience.

With this in mind, look for knives with holes on their blades the next time you buy one.

Reduces the Knife’s Weight

Having a sturdy and reliable blade in the kitchen is a must. Otherwise, it will break, especially if you are using it on tough items.

However, a strong blade means it has additional weight. As expected, it’s taxing to use such a heavy knife for extended periods.

Putting holes or dimples on the knife’s blade means removing some of the materials, reducing its weight.

As a result, you still have the same durable and quality-made knife but with less weight.

Also, knives with lighter weight are more convenient to use even for a longer period without strain.

Safe and Easy Hanging

Most homemakers have countertop knife blocks, magnetic wall strips, and utility drawers for their knives.

However, these knife storage types cannot accommodate big and heavy kitchen blades, such as a cleaver.

Therefore, manufacturers added holes on their knives for easy hanging.

It will also be safer for everyone if knives are stored properly to avoid unnecessary accidents.

Why Is There a Hole in Meat Cleavers?

It’s now clear why do meat cleavers have a hole in their blades, so we can now stop making speculations about that feature.

Knowing what is the hole in a cleaver for provided us with a clear understanding of its purpose.

You will also find meat cleavers without holes in its blade. It’s up to you which style you would rather use in your kitchen.

If you want an easier way to cut meat or chop fruits and vegetables, look for the durable and dependable meat cleaver with a hole in its blade.

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