CCK Restaurant Bone Cleaver

The heaviest blade in the kitchen range. The Restaurant Bone Cleaver has a Super Heavy blade profile, built for one job: splitting bones. The blade is narrower than the standard Bone Cleaver but significantly denser. More weight concentrated behind a shorter edge means more force per square centimetre of contact, and that’s exactly what bone work needs.

Western kitchens don’t quite have an equivalent. Most heavy Western meat cleavers are cut from a steel plate; the Restaurant Bone Cleaver is forged, then expertly sharpened to an ogival edge profile. The cutting geometry is closer to a high-end wood axe than a kitchen knife, with plenty of material behind the edge to drive through bone without chipping or bending. It splits raw pork ribs, breaks chicken bones for stock, halves duck skulls with less effort and cleaner cuts. It’s also the right tool for portioning cooked ribs into clean serving pieces. This is the knife you reach for when the standard Bone Cleaver isn’t getting through.

The narrower blade profile is deliberate: this isn’t for portioning roast meats neatly (that’s the standard Bone Cleaver’s job, with its wider blade). This is for splitting raw bones where penetrating force matters more than blade width. Pork and beef ribs, no problem.

Choose carbon steel for the sharpest edge and easiest re-sharpening. It needs drying after use and occasional oiling (see our carbon steel care guide). Choose stainless steel for the low-maintenance option: corrosion-resistant and dishwasher-friendly when paired with the stainless handle. The rustic mulberry wood handle offers great grip even with wet hands; the stainless steel handle is dishwasher-safe when paired with a stainless steel blade. Hand-wash versions with a wooden handle or carbon steel blade.

Sizes

Which size? 二號 No.2 (M) is the all-rounder and what we recommend for most professional kitchens. 大號 No.1 (L) for chopping through heavy ribs and large bones, and high-volume work. 三號 No.3 (S) for more compact setups, only available with carbon blade and mulberry wood handle.

HACCP colour-coded plastic-handled versions are available as separate products.