Ontario Knife Company 76 Cleaver, 7"

I have a few Old Hickory knives, and they had always come with a so-so edge, but not this one-it was quite sharp right out of the box. Although the edge angle was sharper than I'm used to with other kitchen knives, this is a cleaver, and the more abrupt angle makes for a more durable edge. I was very impressed with both that and this cleaver's full-tang construction.It seems like having full-tang construction would be an obvious thing for a cleaver, but the other cleavers in this price range don't have it, and neither do most of the other knives in the Old Hickory line. It makes for more durable knives, but it's also more expensive to do it right, and I was really glad to see Ontario/Old Hickory opt for quality here.As with all things Old Hickory, this knife is NOT made of stainless steel, but rather high carbon steel, which is both cheaper to make AND better suited for use in a knife in just about every single way-except for when you're cleaning up. This knife will rust if you put it in the dishwasher or leave it lying around with food particles on the blade, so this is a wash by hand ONLY item, and in a timely manner at that.If you can abide by the "Wooden Handle=Wash by Hand" rule, then this is an incredible product at a great price and it will last you the rest of your life and then some. If you're honest with yourself and can't or just don't want to live that way, you'll be much more satisfied springing for a more expensive stainless steel cleaver from another quality brand name, and it will be just as good as (but not better than) this one. But it will be more than twice the price of this cleaver, too.

Love this easy to handle sharp design. I noticed that it rusts easily. Keep it dry.

Chops, slices, serves. What more could you ask for. A great value for an American classic.

It's good. Not as thick or heavy as my Dexter, but I feel it's a great camping knife. Definitely not gonna chop up cow or pig with it, but chicken, fish, fruits and veggies are not a problem.

This cleaver and other old hickory products have been a mainstay in many households for decades. I will always remember the set of these that hung on my grandmother's kitchen wall. For some reason, they were always sharp despite how beat up they were. I take a pragmatic view on tools. They are meant to be used, they don't have to be fancy, and they shouldn't be so expensive that I am hesitant to use them. This blade fits the bill. I like how simple it is, I like the wooden handles as opposed to all the composite materials out there now. I enjoy the carbon steel as opposed to stainless (which often times doesn't hold as keen of an edge) or other so called "supersteels" (most of which seem to be unsharpen-able). As other reviewers have said, these knives rarely come sharp. That's your job as the consumer. I find it funny when people brag about how sharp their factory edge is. A factory edge is almost always done on a grinding wheel of some kind, leaving deep machine marks. Edges like these tend to tear at what they are cutting. If you do not like sharpening, or want to try your electric sharpener on this item, then don't buy it. You will be frustrated with the results. Secondly, as many users have stated, the blade can rust. If you live in a saltwater climate near the coast, you may not be happy with the oxidation on the blade. I always hand wash the blade, and apply canola oil to it before I put it away. This will prevent rust, however, it will not prevent staining. The blade will stain inevitably. If that is a problem, look elsewhere. Last point on the construction, the wood handles require some care. Do not put this knife in the dishwasher, the handles will swell and crack. I found that some mineral oil on the handles every once in a while keeps them soft and free of cracks.As far as this cleaver in action...I can tell you what I like and what its limitations are.First, cleavers are meant to be tough, this blade is very heavy for a knife. Too heavy for any intricate work. The bevel of the blade is wider. This is meant to give the blade extra strength when cutting through tough things, and to avoid chipping the blade. The wider bevel however, is better at splitting food, rather than slicing through it. This blade will not replace a good chef knife for those tasks.What this blade does well...dispatch large cuts of meat. I use it to butcher ribs, split chickens, and other meat related tasks. I don't find that this knife works well on vegetables. It will certainly chop and dice, but I don't find it works better than my lighter chef blade. This is a good cleaver, at a fair price point for people who know how to sharpen and are willing to take care of their knives.

Great cleaver. This doesn't have the heft I usually prefer in a cleaver, but it's nimble and does the job well.If you're reading reviews please disregard all the 1 star "it rusted because I'm too inept to be left alone around sharp objects" reviews. If you're allowed to have knives and don't have a severe mental handicap then you should be able to use this correctly. This is carbon steel and will rust if you're really, really stupid.If you're not stupid and can tie your own shoes then you already know carbon steel requires greater care than all the Chinese junk out there. When you clean it, dry it immediately and then apply oil! Yes. Every time.And never, ever, ever, ever put this in a dishwasher!

I use this knife for everything both indoor and outdoor. It is my favorite. Although it discolors to a dull rusty look since it is carbon steel and not stainless, you should always coat it with cooking oil or grease after washing. It is easy to sharpen and keeps a great edge. I use it for cutting brisket, sausage, tomatoes, onions and potatoes. It is not a standard heavy meat cleaver, but it is slightly heavy enough to chop through some bone. I am a guy and have small hands and I don't get tired using this knife. Even my wife loves using it above all other kitchen knives I tried to buy her. I had to buy a second one for me and I keep a third one in my camping bag.

Muy buen instrumento para los cortes

Ein geiles Messer!

The media could not be loaded.  Great bang for the buck. Very affordable knife yet outstanding capabilities. Very solid and sturdy. The blade keeps its edge even after chopping trough thick turkey bones. Also the high carbon steel lend itself well to DIY patina. I bought it to replace my fancy thin bladed made in Japan blade which didn't bear very well with thick turkey bones. See videos. Even after carving a big turkey and going through thick bones, the Ontario knife was still able to cut thin slices of paper. Amazing knife.At that price you will not be afraid to use it for the toughest carving jobs. I am not sure if you buy a very expensive Japanese cleaver (+$400) you will be incline to put it trough the same treatment. I know I wouldn't because I would be afraid to break the darn knife. This knife will be usable for your entire life and will be passed to the next generation.

Love my old hickory cleaver. VERY solid piece of kit. Just be careful to make sure you dry it well otherwise it will start to rust. Happened to me once but a wire pad soon got rid of it. Comes very sharp, but sharpens real easily too.

Una sola vez lo use para partir carne, lo lavaron y al día siguiente amaneció así. No lo he vuelto a usar y personalmente se me complico el proceso de devolucion.