Chan Chi Kee is the largest cleaver manufacturer in the world, and the Bone Chopper is the knife in their lineup that makes that claim feel entirely credible. This is not a vegetable slicer, a general-purpose cutter, or a crossover tool. It is a dedicated bone chopper - 852g of carbon steel with an 8mm spine - built specifically for the kind of work that would damage every other knife in the CCK range. Whole carcass breakdown, thick joint work, heavy stock bones, hard cuts that need mass and momentum rather than finesse. If that is what you need, this is the knife for it.
The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.
What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.
Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.
The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.
What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.
Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.
- Maker: Chan Chi Kee (CCK)
- Location: Hong Kong
- Steel: Carbon Steel
- Engraving: Laser Engraved
- Weight: 1 lb 14 oz (852g)
- Blade Length: 228mm
- Total Length: 338mm
- Spine Thickness at Heel: 8mm
- Blade Height: 101mm
- Storage Note: CKTG cleaver saya and tiger wood cleaver stand do not fit this model - felt blade guard recommended
- Service Note: Finish sharpening service not available for this knife
Reviews
8 review(s) WRITE A REVIEW (Reviews are subject to approval) will take care of the job Bone chopper 
Great Cleaver / almost perfect...Posted By: Gal Kozer
60 people found this review helpful
I got this one from CKTG about 4 years ago, I am not a butcher so I don't use it daily in my restaurant kitchen but it is getting used quite a lot, as hard as I tried I couldn't damage it, not even a small ding and the edge stay quite Sharpe for all these years, for a plain simple carbon blade it doesn't even rust much and easy to keep clean and maintain, this is one of these "forever kitchen tools" that I love so much.
I gave it "only" 4 stars for few reasons, the wood handle is also holding well but it is too short, maybe for small hands it will be long enough but every time I work with it I wish it was longer, other then that it would have been nice to be able to find a proper blade cover for it, the larger one I could find is missing about 1 inch to cover the length of this blade, but over all you can't really go wrong with this one
60 people found this review helpful
I got this one from CKTG about 4 years ago, I am not a butcher so I don't use it daily in my restaurant kitchen but it is getting used quite a lot, as hard as I tried I couldn't damage it, not even a small ding and the edge stay quite Sharpe for all these years, for a plain simple carbon blade it doesn't even rust much and easy to keep clean and maintain, this is one of these "forever kitchen tools" that I love so much.
I gave it "only" 4 stars for few reasons, the wood handle is also holding well but it is too short, maybe for small hands it will be long enough but every time I work with it I wish it was longer, other then that it would have been nice to be able to find a proper blade cover for it, the larger one I could find is missing about 1 inch to cover the length of this blade, but over all you can't really go wrong with this one
Great purchase! Really Good at What It DoesPosted By: Jesse M Badger - verified customer
32 people found this review helpful
This is a big bone chopping cleaver and it excels at that. Really good for scoring rib bones for bone in chops and busting bones for stock. Not really suitable for use in any capacity as a multipurpose Chinese style cleaver, but if all you want it for is heavy duty butchery, then it should work great for you.
32 people found this review helpful
This is a big bone chopping cleaver and it excels at that. Really good for scoring rib bones for bone in chops and busting bones for stock. Not really suitable for use in any capacity as a multipurpose Chinese style cleaver, but if all you want it for is heavy duty butchery, then it should work great for you.
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