Limited Edition Collector Blades
Which Dalstrong Cleaver Should You Buy? Every Model Compared
Which Dalstrong cleaver should you buy? Pick by job. For whole-animal butchery and heavy bones, get the Obliterator ($169). For everyday bone-in chicken and ribs, the Gladiator 9" Ravager ($99) or the compact Gladiator 7" ($89) will do. For vegetable and boneless prep, the thin Gladiator 9" Chinese Cleaver ($99) fits. If you want one blade that does chef's-knife work too, look at the Crixus hybrid ($99).
This guide compares every in-stock Dalstrong cleaver. For a broader look at meat vs Chinese cleavers with picks from other brands, see best cleaver. Prices and specs are from dalstrong.com as of November 3, 2026, so check the product page before you buy.
What reviewers say about the Obliterator
Food & Wine named the Dalstrong Obliterator its Best Heavy-Duty Cleaver. In its testing, the weight alone nearly cut through a chicken leg bone, and the Obliterator was the fastest in the minced-beef test. The tester also called it very heavy and not a cleaver for vegetables. The Spruce Eats named it its Best Splurge cleaver, praising it as sharp and heavy with an included stand, and noting the tall blade keeps knuckles clear of the board. Dalstrong lists it at 2.9 lb with a 6 mm-thick blade.
Every Dalstrong cleaver compared
| Cleaver | Price (Nov 3, 2026) | Best for | Steel | Hardness |
|---|---|---|---|---|
| Obliterator 9" (Gladiator Series R) | $169 | Heavy bone, whole-animal butchery | 7CR17MOV-X | 54–56 HRC |
| Gladiator 9" Ravager | $99 | Bone, cartilage, tough cuts | German X50CrMoV15 | 54–56 HRC |
| Gladiator 7" Cleaver | $89 | Poultry, smaller bones | German X50CrMoV15 | 54–56 HRC |
| Gladiator 9" Chinese Cleaver | $99 | Slicing, dicing, scooping vegetables and protein | German X50CrMoV15 | 54–56 HRC |
| Gladiator 8" Crixus (chef's knife and cleaver hybrid) | $99 | All-round prep with cleaver heft | German X50CrMoV15 | 54–56 HRC |
| Shadow Black 7" | $149 | Proteins and bone, black titanium nitride finish | 7CR17MOV-X | 58+ HRC |
| Shadow Black 9" | $159 | Larger cuts, black titanium nitride finish | 7CR17MOV-X | 58+ HRC |
| Shogun 7" (ELITE) | $199 | Proteins and prep, Damascus look | AUS-10V core, 66-layer Damascus | 62+ HRC |
Meat cleaver or Chinese cleaver?
A meat cleaver is thick and heavy, built to chop down through bone and joints. Dalstrong describes the Ravager as a thick, robust blade for bone and cartilage. A Chinese cleaver is tall and thin, and you use it more like a chef's knife. Dalstrong calls its 9" Chinese Cleaver "lighter and nimbler than a butcher cleaver" for "precision slicing, dicing and scooping." Don't use a Chinese cleaver on heavy bone. For the full comparison, read best cleaver: meat vs Chinese cleaver.
How to choose a Dalstrong cleaver in 7 steps
- Name the main job. Heavy bone, everyday chicken and ribs, or vegetables?
- Match weight to the job. The Obliterator's 2.9 lb does the work on bone but is tiring for light prep. A 7" cleaver is easier to control.
- Choose steel for impact. The softer, tougher steels at 54–56 HRC (Gladiator and Obliterator) are the safer choice for repeated bone work. Harder steel holds an edge longer but is less forgiving of impact.
- Pick a size. 9" blades handle large roasts and primals. 7" blades suit poultry and smaller kitchens.
- Decide on finish. Satin (Gladiator), black titanium nitride (Shadow Black) or Damascus (Shogun).
- Check your board. Chop on a thick wood or end-grain board, never on stone or glass.
- Plan care. Hand wash, dry, and never twist or pry the blade in bone. See can you put knives in the dishwasher?
Cleaver buying checklist
- Main job chosen: bone, everyday or vegetables
- Weight I can control for the whole prep session
- Steel suited to impact
- Thick cutting board ready
- Storage that protects the edge (sheath, stand or block)
- Hand-wash and dry routine
Cooking more meat? See the best knife for cutting meat.
Frequently asked questions
What is the best Dalstrong cleaver?
For heavy bone work, the Obliterator, which Food & Wine named its Best Heavy-Duty Cleaver and The Spruce Eats its Best Splurge. For everyday use, the Gladiator 9" Ravager or 7" Cleaver. For vegetables, the Gladiator 9" Chinese Cleaver.
How heavy is the Dalstrong Obliterator?
Dalstrong lists the Obliterator at 2.9 lb with a 9-inch, 6 mm-thick blade. Food & Wine called it the heaviest cleaver it tested.
Can a Chinese cleaver cut bone?
Not heavy bone. A Chinese cleaver is thin and built for slicing, dicing and scooping. Use a thick meat cleaver such as the Ravager or Obliterator for bones and joints.
Is the Obliterator good for vegetables?
It isn't its strength. Food & Wine found its thick blade struggled with butternut squash. For vegetables, a Chinese cleaver or chef's knife works better.
What steel are Dalstrong cleavers made of?
Gladiator cleavers use German X50CrMoV15 at 54–56 HRC, the Obliterator and Shadow Black use 7CR17MOV-X, and the Shogun cleaver has an AUS-10V core at 62+ HRC, per Dalstrong's product pages.
Sources: Dalstrong product pages; Food & Wine cleaver testing (2026); The Spruce Eats best cleaver knives. Checked November 3, 2026.
