Cleaver 8 Inch Knife, Black

About this item

8-inch cleaver for splitting poultry, disjointing meat, cutting through ribs, and more
Stamped from high-carbon steel with a stain-resistant alloy
Synthetic polypropylene handle triple riveted for durability
Precisely tapered from base to tip; made in Germany; hand wash for best results
Measures approximately 13 by 4 by 1/2 inches; limited lifetime warranty

• J Slichter

  Expected great quality & got it!!

• bartjoebob

  All I have to say is WOW!!! If you are looking for an heirloom quality cleaver to add to your cutlery, the 4685 series is worth the search! Let me help clarify a ton of confusion about this line of cleavers. The 4685 line comes in 6 inch, 7 inch, 8 inch, and 9 inch sizes. The 4685/16 is the 6 inch, the 4685/19 is the 7 inch, etc, etc. It's most prominent feature is the distinctive upward sloping spine toward the tip and it's heft, more on that later. At it's maximum the height of the blade is 4". Overall length is 12 3/8", blade length for the 19cm model is 7 3/8". To give an impression of it's size it is pictured along with the standard 8" Classic chefs knife in this review.Regarding the 4685 and whether it is in the Classic line; this series is either an older classic line, or intended for the European or a commercial market. Whatever it's intent and the marketing confusion, the 4685 is an entire class of its own. It's neither a Classic and it is definitely not a Gourmet. Next to a 6" German made Zwilling cleaver the 4685 makes it look and feel like a toy.In the traditional Classic line, the signature characteristic is the integrated steel bolster and heel into the 3 riveted handle; like the 4682 model and the unnumbered Classic currently on the Wusthof site. The other common cleaver often referred to as "Classic" is the 4680 series. Despite it having 3 rivets, its handle is straight, (no curvature grip) and also no polished steele bolster and heal formed into the handle. I would consider the 4680 is closer to the Gourmet line, although it does appear to be higher quality than gourmet. Both the 4680 (Gourmet-esque) and the more refined Classic 4682 are fine cleavers with ample weight and balance at about 440-460 grams. They will absolutely go through most bones and break down smaller game like poultry.The 4685 is a whole different animal. It's spine and tang are 5mm thick and the tang runs the entire length of the the handle. It doesn't need the steele bolster and heel formed into the handle like the Classic line. The 4685/19cm model weighs 789 grams. Nearly 60% heavier than the 4680 and 4682! The heft of the 4685 line is extraordinary, balanced, and it could split firewood although I would never dare. This piece will outlive mine and my kids' lifetimes and I was stunned to actually fine a near-new one here on Amazon! Keep you eye out for a 4685 if you're looking for something rare and special to add to your set. If you are just needing a cleaver for everyday, well, cleaver tasks... the common 4680 and classic/4682 will do just fine and also have Wusthof's no-questions-asked lifetime guarantee.

• Matt McGrew

  Wow. These are the sharpest knives I’ve ever owned. Fantastic blade by an awesome company

• Doil

  I have a nice set of kitchen knives but they were mixed (some Wüsthof, some H*#kles, some others) and the Wüsthof were by far the best. They stayed sharp and sharpened much better/easier than the others. One of the others had a tip break off during regular / non forceful use. Anyhow, I decided to replace the 6 "other" knives with new Wüsthof knives and stuck with the "Classic" line. It's an unbelievably nice upgrade. Sure they're expensive but they are totally worth it. The "other" knives were probably 1/2 the cost, maybe more or less, but over the last 5 years they all had to be replaced. Now we have a NICE knife set that should last forever...

• Amazon Customer

  a bit heavy for a 6inch knife, but overall good knife

• Robert Shaw

  t's a great knife and well worth the money. I have replaced my old set with Wusthof Classic and only wish I did it sooner

• Dan

  It's a great addition to any chef's knife set. There are three major draw backs though. First, you may not always find a use for it, so it may sit in your case gathering dust. Secondly, the handle can be tough to get used to. I am used to holding any knife higher up on the handle for better control, but you have to hold lower on the handle with this cleaver or it will tear up your hands while you're cleaving. The third is how different of a honing technique this has than any other Wusthof blade. Other blades are usually held at a sharper angle when honing, but the cleaver is held at a much steeper angle. It takes some getting used to, but after a while it's easy to remember and easy to keep in shape. Other than that it is great. It guts through light bones quite easily, once you get down the different honing technique it stays extremely sharp, and it makes loads of cutting so much easier.

• D. Dana

  Extremely sharp wonderful to use I love this knife but please use caution when utilizing it I managed to cut myself just getting it out of the box it was difficult to remove and in using the knife it’s extremely sharp which is wonderful in the kitchen but be aware it’s so easy to cut yourself

• Tool Driver

  As much of the world goes, Wusthof has followed suit! I’ve owned Wusthof knives for years and always felt the cost was justified in the thickness of the steel and the edge holding quality of the blade!This knife is a pale imitation of what I have always expected from Wusthof. The blade is chintzy and does not take a good edge like they use to do!It is comparable to the cheap knives I bought when I first started out in life and didn’t know any better!What a shame that German quality is becoming a thing of the past!

• G. Ainsworth

  The Wusthof 6" Cleaver is an exceptional blade. It is also a blade designed for axe-like chopping through heavy muscle and bone, it is not the intended for knife-like cutting. Very sharp blades tend to dull very quickly when chopping, which is why cleavers are supposed to have an axe-like edge. The cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat and dense cartilage and bone.Wüsthof does NOT make a set specific cleaver for any of their premium cutlery collections, with the exception of the Grand Prix II (4675). The 4680 and 4685 cleavers are forged in Germany from one solid piece of Chromium-Molybdenum-Vanadium steel alloy. They also match my Classic and Classic Ikon knives very well.*Note: Some people commented about getting a Gourmet Cleaver (4688). That is NOT a cleaver, that is a stamped, stainless steel Chinese Chef's knife; there is no cleaver in the Gourmet line. It looks very much like a cleaver, but it is designed for slicing vegetables, not chopping through meat and bone. If it isn't a 4680, 4685 or 4675, then it isn't a Wüsthof cleaver. (Confirmed with Wüsthof USA.)