6.5" Butcher's Cleaver - Master Series (B30)

Reach for this when you're splitting a chicken carcass clean through the rib joint, or when a bone-in lamb shoulder is standing between you and Sunday dinner. The 6.5-inch bone chopper is built to cleave, not slice. Heavy spine, short blade, all the weight where you need it for a single confident stroke.

Built for the Joint

A bone chopper lives or dies on its mass. This one carries a thick, heavy spine that drives the edge through cartilage and small bones without you needing to saw or bruise the meat around the joint. The short profile keeps the blade controllable over a cutting board, and the full-tang construction means every gram of that weight sits behind your grip rather than out at the tip.

Damascus Cladding, Hardened Core

The core is 10Cr15CoMoV high-carbon stainless, vacuum heat-treated to 60-62 HRC. That hardness is unusual on a bone knife for good reason: it takes a keen edge and holds it through a pile of chicken carcasses, where softer cleavers roll and dent. Wrapped in 67 layers of Damascus cladding for chip resistance on the shoulder of the blade, where most of the impact lands. The figured sycamore handle absorbs that impact without rattling loose over time.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6.5-inch bone chopper / cleaver
• Handle: Figured sycamore wood, full-tang
• Use: Splitting poultry carcasses and cleaving through bone-in lamb, pork, and chicken joints.
• Series: Master Series (B30)
• Model: B30-KG

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) for the prep work once the joints are split, and the Master Series 5" Utility Knife (B30-WY) for the fine trimming jobs where the chopper is too heavy-handed.