CCK Butcher’s Fillet Knife

The 扦刀 (qiān dāo) is the Chinese butcher’s long fillet knife, used for separating meat from bone on large cuts in single, decisive, sweeping passes. Think of it as an oversized Western boning knife: same purpose, but much longer and slightly wider. A Western boning knife tops out around 15–18 cm; the large 扦刀 is 34 cm, long enough to work along an entire ribcage in one stroke without re-positioning the blade.

Where a flexible Western fillet knife can wander on a big cut, the wider, stiffer 扦刀 keeps a clean line along ribs, spines, and shoulder seams. Carbon steel: takes the sharpest edge and re-sharpens easily, which matters when you’re working through volume. Needs drying after use and occasional oiling (carbon steel care guide). Mulberry wood handle.

A specialist butcher’s tool. If you’re separating primal cuts at scale (shoulders off the ribcage, hindquarters along the femur), this is the knife.

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

Sizes

Which size? The 34 cm large for whole-animal work where blade length matters: full ribcage sweeps and breaking down primal cuts from large animals. The 28 cm standard for tighter work around joints, smaller animals, or where the long blade would be unwieldy.