In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By Lillian Chou

Published on December 28, 2011

Three years ago I moved to Beijing, a Chinese-American cook schooled stateside, without my fancy French knives. So I purchased a basic cleaver out of necessity. It was awkward to use at first, but I soon found that I can scale fish, peel vegetables, and smash, chop, slice, and mince just about every edible that crosses my cutting board. I can also ferry whatever I've chopped to the wok on the cleaver's broad blade. Though I've gradually rebuilt my collection of knives, I still love my inexpensive, multitasking cleaver.

8-inch Cleaver, $14.59 at

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