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Shi Ba Zi Zuo — Carbon Steel Bone Chopper Cleaver Rosewood Handle
AUD A$111.99
A traditional Chinese bone-chopping cleaver with a thick carbon steel blade and full-tang rosewood handle.
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Specs
- 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 top-quality 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 chopping board, clean and decisive with no splintering.
In a Chinese kitchen, this cleaver isn't 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 can't 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.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
