Lamson 7.25" Heavy Duty Meat Cleaver with Walnut Handle

I was expecting a heftier cleaver. The description said it was 4 pounds and the best cleaver I had used, my dad's 60 year old cleaver, was probably 6 or 7 pounds. So, when I got this and it feels like it's slightly over 2.5 pounds... well I almost called and complained. Then I felt the blade. The blade feels as sharp as some chef's knives I've used. Additionally, the handle and the balance are fabulous. I made short work of some redfish bones for stock first. Then, I stepped up and chopped a chicken with ease. Then, the real test: quick chopping pork brisket bones (i.e. rib tips). Before I started chopping, I did run the cleaver through my manual sharpener 8 - 10 strokes. I cut through the bones quickly and made 1/8 slices of the bones for rib tips without this cleaver ever not chopping cleanly through. This thing is what the old time cleavers that weigh 6 or 7 lbs but at a 1/3 of that weight with perfect balance. I'd buy it again and again. The only downside is I wish it came in a black handle to match my other cutlery.

I like having a cleaver around for medium/heavy duty tasks that would constitute knife abuse for my other knives. Cutting off fish heads, hacking through a chicken or cutting through semi-frozen products are a few examples of such tasks that periodically come up. It can be a problem finding a good cleaver for the household, since a lot of them are ridiculously heavy duty to the point where you would never really use them at home. For example, the Dexter cleaver is 1/4" thick and weighs over 2 lb! I can't think of what I would ever use that for, it would split my cutting board in half and probably the counter too. It's actually difficult to cleanly cut anything with a thick cleaver like that because it wedges in everything.In terms of size and weight this cleaver is the perfect compromise, it is thin enough that it performs it's job well and heavy duty enough to be the go-to option for more demanding tasks. The handle is a nice classic untreated walnut handle with brass rivets, which I like a lot. This cleaver is priced well for something that I intend to beat up, and I think it's made in USA. I would easily recommend it.

Just what I was looking for. Feels like I have something in my hand that is usable. Cuts very well. Bought because of a review on Americas Test Kitchen. This butcher knife came in second place but I’d give it a 1st place review.

The cleaver is super sharp, and I’ve had no issues cutting through all sorts of protein and bone. It’s heavy, but it should be. No issues with the edge chipping despite cutting through lots of chicken bone, so I’d definitely say that so far it’s reasonably durable. It’s a good size, all my fingers are well away from the blade while it’s in use. The handle is comfortable enough, but I wouldn’t mind if it was just a touch larger. I really like the way the wood scales look, though. I haven’t had any issues with them warping, but I don’t leave my knives soaking in the sink. They’re cleaned pretty quickly after they’ve been in use and hand dried then put away.

I have been looking for a way to chop turkey necks, had a hard time finding anything.This cleaver is perfect, it chops with one swing, is nicely balanced, and a good price.I worry the wooden handle may not last, but so far it is holding up great.

I'm reviewing this product a few months after I have purchased it and uses it. This cleaver was made in the USA when I bought and I hope it stays that way. It is sharp, it can stay sharp if you are willing to maintain it and avoid using it to cut hard bones. Chicken breast bones are ok, baby back ribs, well, thats pushing it. It is perfect for chopping hard veggies like carrots or squash. It makes cutting those veggies a joy. The wood handle is decent. Wash after use, specially after chopping acidic veggies like onions. Wash well, wipe dry, apply mineral oil to the handle. Do not put in dishwasher, the blade will be ruined. If you are looking for another Lamson product, you should checkout the Lamson slotted turner.

The blade is just a little bit too thick to where it makes some things difficult to cut and I left it out for maybe an hour after making dinner and it had started to rust. It holds it edge and feels good. Doesn’t feel cheap and is worth it.

I purchased this knife based on America's Test Kitchen's recommendation. I plan to use it for some very basic butchery: chickens, pork shoulder, etc... It just arrived today and initial impressions are not good.Packaging - Usually not something I consider when reviewing a product but this knife came packaged in a plastic bag with some waxy rubber substance over the edge of the blade. This was not adequate packaging and the blade arrived with several dings along it's edge.Blade - The blade shape is fine but the grind is incredibly uneven. Furthermore the edge has a very pronounced burr running it's whole length almost like whoever was sharpening it gave up half way through.Handle - The handles fit to the tang is ok, but it seems to be a tiny bit loose, I assume this will get worse with use. The finish on the handle is uneven and again looks like it was done as quickly as possible.Overall this knife seems rushed, like it was made at 4:30 on a Friday. I realize this isn't a $200+ Japanese knife and it was built to meet a price point but if you can't meet that point and still do a tiny bit of quality control what is the point? It seems like Lamson would be better off making these overseas and putting the money they saved on labor into refining their finishing and qa processes. Either that or raise the price, I have other Lamson knives that cost more that this one that are much higher quality, I gladly would have paid double for this knife if it had fit and finish to match.At this point I would not recommend anyone purchase this product until they sort out their QC process.