CCK Butcher’s Hacking Cleaver

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

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.