Chinese cleavers are characterized by their thicker blade, making them well-suited for chopping or breaking apart meat and bones. In contrast, Japanese-style cleaver knives are designed for slicing and disjointing, featuring a heavy blade that is ideal for tasks such as breaking down whole fish, meat, and poultry. These knives are versatile and useful for chopping, pounding, mincing, slicing, and dicing. They are particularly effective with a variety of food types, including vegetables and proteins of all sizes.