Chopper

A Chinese chopper sits between a nimble slicer and a heavy bone cleaver. The blade is thicker and heavier through the spine, giving you the momentum to chop firmly through poultry, spare ribs and other small bones while still handling everyday vegetables. It is the knife to reach for when a slicer feels too delicate but a full bone cleaver is more than you need. Our choppers are hand-forged by CCK (Chan Chi Kee) in Hong Kong from carbon or stainless steel, with mulberry wood or steel handles. For the largest bones and professional butchery, step up to our bone, butcher and BBQ cleavers. For finer knife work, see the all-purpose cleavers.