A Chinese vegetable cleaver is a different tool from a Western meat cleaver — much thinner, wider, and ground for slicing rather than chopping bone. Lamson’s version is hardened high-carbon stainless with a thin profile that lets it slip cleanly through scallions, root vegetables, herbs, and leafy greens. Walnut handle is brass-riveted onto a full tang for balance.
Once home cooks try one, the chef’s knife sees less daily use. The wide blade scoops chopped vegetables off the cutting board straight into a pan or bowl, the thin profile shaves garlic into transparent slices, and the flat edge crushes ginger and lemongrass without splatter. Daily prep becomes faster.
Lamson has been forging cutlery in Westfield, Massachusetts since 1837 — the oldest American knife maker still in continuous operation.