The 劈刀 (pī dāo, “splitting knife”) is the biggest, heaviest knife CCK makes. A Super Heavy blade built for one purpose: splitting large bones and dividing big primal cuts by brute impact. This is not a kitchen knife — it’s a butcher shop tool, swung with force through dense bone.
Like the rest of the Bone Cleaver range, the 劈刀 is forged, not cut from a steel plate, and 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. Where a Western meat cleaver might need multiple swings on a heavy bone, the 劈刀 is built to go through in one. This is the next step up from the Restaurant Bone Cleaver (Super Heavy too, but at restaurant scale) — the 劈刀 is properly butcher-shop sized.
A note on the size numbering: the manufacturer labels the 二號 No.2 (M) as larger (30 × 16 cm) than 大號 No.1 (L) (28 × 14 cm) but lighter — the 大號 is denser and concentrates more mass behind a smaller edge. We’ve kept the manufacturer’s numbering. Choose by what you need: more mass in a tighter package, or more reach.
Carbon steel — takes the sharpest edge and re-sharpens easily (carbon steel care guide). Mulberry wood handle. Needs drying after use and an occasional wipe of oil.
Important: these knives require individual import orders and carry high customs risk due to their size and weight. Please contact us before ordering to discuss shipping arrangements.
Sizes
| Blade Material | Handle | Size | SKU | Blade Length | Blade Height |
|---|---|---|---|---|---|
| Carbon Steel | Mulberry Wood | 大號 No.1 (L, denser) | KF2301 | 28 cm | 14 cm |
| 二號 No.2 (M, larger) | KF2302 | 30 cm | 16 cm |
Which size? 大號 No.1 (L) for maximum mass behind a smaller edge — the right choice if you want concentrated impact on heavy bones in a controlled space. 二號 No.2 (M) for more reach and a bigger blade, useful when working on the largest cuts or when you want the extra height for scooping.




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