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Shi Ba Zi Zuo — Carbon Steel Bone Chopper Cleaver Rosewood Handle
USD $72.99
A traditional Chinese bone-chopping cleaver with a thick carbon steel blade and full-tang rosewood handle.
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Specifications
- Blade Material
- High-Carbon Steel
- Handle Material
- Rosewood with Brass Rivets
- Blade Length
- 18cm
- Total Length
- 32cm
- Weight
- 750g
- Blade Thickness
- 7mm
- Construction
- Full-Tang
Description
The Shi Ba Zi Zuo bone chopper cleaver is built in the tradition of Chinese butchery — a thick, heavy carbon steel blade designed specifically for splitting bones, chopping through joints, and breaking down whole poultry and ribs.
The full-tang rosewood handle is secured with brass rivets and shaped for a powerful overhead grip, while the blade’s 7mm spine thickness delivers the mass needed for bone work without requiring excessive force.
A best Chinese bone chopper cleaver for serious cooks who prepare whole proteins and demand an authentic, heavy-duty tool that handles the hardest cuts in the kitchen.
The full-tang rosewood handle is secured with brass rivets and shaped for a powerful overhead grip, while the blade’s 7mm spine thickness delivers the mass needed for bone work without requiring excessive force.
A best Chinese bone chopper cleaver for serious cooks who prepare whole proteins and demand an authentic, heavy-duty tool that handles the hardest cuts in the kitchen.
**The Bone Breaker**
Raise the cleaver and bring it down through a pork rib — the 750-gram blade splits bone with a satisfying crack that resonates through the cutting board, clean and decisive with no splintering.
In a Chinese kitchen, this cleaver is not just a tool but a statement of intent — it announces that whole ducks will be jointed, spare ribs will be portioned, and nothing will be sent to the table that this blade cannot handle.
Raise the cleaver and bring it down through a pork rib — the 750-gram blade splits bone with a satisfying crack that resonates through the cutting board, clean and decisive with no splintering.
In a Chinese kitchen, this cleaver is not just a tool but a statement of intent — it announces that whole ducks will be jointed, spare ribs will be portioned, and nothing will be sent to the table that this blade cannot handle.
**Chongqing Heritage, Carbon Steel Soul**
Shi Ba Zi Zuo has been forging cleavers in Chongqing, China since 1983, continuing a regional bladesmithing tradition that stretches back centuries along the Yangtze River.
The carbon steel blade is forged at high temperature then quenched to achieve a hard, keen edge that Chinese chefs prefer for its superior sharpness — the trade-off of requiring regular oiling and maintenance is considered a mark of respect for a serious kitchen tool.
Shi Ba Zi Zuo has been forging cleavers in Chongqing, China since 1983, continuing a regional bladesmithing tradition that stretches back centuries along the Yangtze River.
The carbon steel blade is forged at high temperature then quenched to achieve a hard, keen edge that Chinese chefs prefer for its superior sharpness — the trade-off of requiring regular oiling and maintenance is considered a mark of respect for a serious kitchen tool.
Knife Care & Maintenance
Keep your blade performing at its best. Rinse and dry after each use to prevent corrosion. Apply a thin coat of mineral oil to the blade periodically. Sharpen with a whetstone or honing rod at a consistent angle. Store in a sheath, knife roll, or magnetic strip — never loose in a drawer. For carbon and Damascus steel, wipe after contact with acidic foods. For folding knives, clean the pivot area and apply a drop of lubricant to ensure smooth deployment.
