A cleaver is a kitchen knife with a long, narrow blade, usually used to cut pieces of meat into thin slices. It is usually made of stainless steel or hardened steel for high wear resistance. Chopper blades can vary in length and thickness depending on the purpose for which they are designed. Choppers are often used to cut tender meats such as cutlets, chops, fillets, etc.

A slicer is a kitchen knife with a wider and thicker blade than the cleaver, used for cutting and chopping harder foods such as bones and red meats. It is also made of stainless steel or hardened steel for high wear resistance. Slicer blades can vary in length and thickness depending on the use for which they are designed. Slicers are often used to cut and chop tougher meats such as roasts, legs, ribs, etc.

It is important to note that cleavers and slicers must be kept sharp for safe and effective use. It is also important to follow good knife handling practices to avoid injury.

In summary, cleavers and slicers are essential kitchen tools for cutting, slicing and dicing foods such as meat, fish, vegetables and fruit. Choppers are long, narrow-bladed knives used to slice meat into thin slices, while slicers are wider, thicker-bladed knives used to cut and chop harder foods. It is important to keep them sharp for safe and effective use.