CCK Butcher’s Knife

The 豬肉刀 (zhū ròu dāo), literally “pork knife”, is the workhorse of the Chinese butcher’s block. A large, deep blade built for breaking down whole animals into primal cuts, separating cuts along natural seams, and portioning big pieces of meat. The blade is a Medium thickness: not a bone-splitting cleaver, but a sharp knife for cutting between and along bones, not through them. For splitting bones, see the Hacking Cleaver.

The blade shape is a hybrid that’s unusual to Western eyes. The lower edge is flat at the heel (straight along the board for clean push-cut portioning, the way you’d use the lower section of a Chinese all-purpose cleaver), then sweeps up into a rounded belly that runs to a fine point at the tip. The flat heel handles square portioning cuts; the rounded belly is shaped to cut through meat in one continuous forward push, the curve guiding the edge through the cut without stopping; the fine point lets you trim, separate seams, and do detail work around bones with the same knife.

A specialist tool for butchers and meat processors. Carbon steel only. It takes the sharpest edge and re-sharpens easily, which matters when you’re working through a side of pork. Needs drying after use and occasional oiling (see our carbon steel care guide). Mulberry wood handle.

Important: these knives require individual import orders and carry high customs risk due to their size. Please contact us before ordering to discuss shipping arrangements.

Sizes

Which size? 二號 No.2 (M) (27.5 × 14.5 cm) is the standard butcher’s tool. 大號 No.1 (L) for the heaviest work on the largest animals. 三號 No.3 (S) / 四號 No.4 (XS) for tighter spaces or smaller animals.