Bone, Butcher, BBQ

This is the heavy end of the range: bone cleavers, butcher knives and BBQ choppers built to split bone and work through large cuts. The thick, weighty blades let the knife do the work, whether you are portioning a whole chicken, preparing roast meats for char siu and siu mei, or breaking down joints in a butchery or restaurant. Each one is hand-forged by CCK (Chan Chi Kee) in Hong Kong, in carbon steel for maximum edge retention or stainless steel for busy commercial kitchens, with mulberry wood or steel handles. These are chopping and hacking tools, not slicers, so for vegetable prep and boneless meat pair them with a Chinese slicer or an all-purpose cleaver.