Cleaver blades typically feature thick, heavy steel designed to absorb impact while maintaining a sharp edge. The blade weight itself aids in cutting through tough materials, reducing the force needed from the user. While many cleavers have a straight edge for chopping, some designs incorporate slight curves or tapered edges for more versatile slicing motions. High-carbon stainless steel is commonly used to balance hardness — critical for edge retention — with corrosion resistance, making the knives suitable for wet kitchen environments. The large blade surface also doubles as a scooping tool, facilitating ingredient transfer. As consumers worldwide embrace diverse culinary styles, demand for sturdy, multi-purpose cleavers continues to grow, especially in markets focused on meat processing and Asian cuisine.