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6.5" Butcher's Cleaver - Ji Series (X08)

★ ★ ★ ★ ★ 4.62 Stars (8 reviews)

A 6.5-inch butcher's cleaver built for meat and bone, not vegetables. The blade is 67-layer Damascus over a 12Cr18MoV core, ground to a robust 27 degrees per side so it can chop through joints and small bones without rolling. Full tang through an ebony wood handle, 338g of forward weight for clean downward strokes. Hand wash only. Lifetime warranty.

$229.95

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Regular Post $14.95 - 2-5 business days

Lifetime warranty

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Bone Chopper

27° Per Side

67-Layer Damascus

12Cr18MoV Core

Full Tang

Ebony Handle

Reach for this when you're breaking down a whole chicken and need to split the carcass through the rib cage, or when a bone-in duck breast needs separating with one clean strike. The 6.5-inch Butcher's Cleaver isn't for slicing. It's for the moments where you need a heavy spine and a short blade to drive through cartilage and small bones with control. One stroke. Done.

Built for the Joint

The thick spine carries the mass that makes bone work possible without hammering. Drive it down through a chicken joint and it goes through cleanly, so you're not bruising the meat by hacking repeatedly. The 6.5-inch blade length keeps it controllable on a standard cutting board. Full-tang construction means every gram of steel sits behind your grip instead of swinging out past your hand.

Damascus Cladding, Hardened Core

The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus cladding. Vacuum heat-treated to 60-62 HRC, the edge holds through the repeated impact work that would roll a softer blade. The layered Damascus cladding adds chip resistance on the shoulder of the blade, which is where most of the impact lands on a bone stroke.

Specifications

Blade Steel: 67-layer Damascus with 12Cr18MoV core
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 6.5-inch Butcher's Cleaver, heavy spine
Handle: Ebony wood, full-tang
Use: Splitting poultry carcasses, cleaving through rib joints, and any bone work where a short, heavy blade beats a longer one.
Series: Ji Series (X08)
Model: X08-KG

Complete Your Set

Pair it with the Ji Series 8" Chef Knife for the prep work once the joints are split, and the Ji Series 6" Honesuki-style Chef Knife for working around bone and cartilage where the cleaver is too blunt an instrument.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Blade length: 6.5 inches
Type: butcher's cleaver / bone chopper
Edge angle: 27 degrees per side
Blade: 67-layer Damascus over a 12Cr18MoV core
Hardness: 59-61 HRC
Heat treatment: vacuum heat treated
Handle: ebony wood, full tang
Knife weight: 338g
Care: hand wash only, not dishwasher safe
Origin: Yangjiang, China
Warranty: lifetime against manufacturing defects

JI SERIES · X08

The Butcher's Cleaver, Built For Bone

This is the heavy-duty end of the Ji range. A true butcher's cleaver ground to a stout 27 degrees per side, made to chop through poultry joints, ribs and small bones where a slicing knife would chip. The 67-layer Damascus over a 12Cr18MoV core gives you a hard, corrosion-resistant edge with the mass to back it up. If you break down whole birds, portion ribs or work through cartilage and joint, this is the tool.

Add to cart — $229.95

In stock. Ships from Australia. Hand-wash only.

MEAT AND BONE, NOT VEG

Know What You Are Buying

This is a bone chopper, not a vegetable cleaver. The 27-degree-per-side edge is deliberately obtuse so it survives impact with bone instead of chipping. That same geometry is wrong for fine vegetable slicing, where you want a thin 15-degree edge. Buy this if you portion meat, break down poultry and split joints. For dicing onions and prep, reach for a santoku or a thin vegetable cleaver instead.

6.5" blade
338g head weight
27° per side
hand wash only

THE STEEL

67-Layer Damascus, 12Cr18MoV Core

The cutting core is 12Cr18MoV, vacuum heat treated to 59-61 HRC. That hardness range is chosen for a chopper: hard enough to hold an edge through repeated impact, but with enough toughness to resist chipping on bone. The core is clad in 67 layers of Damascus for corrosion resistance and a forged pattern that runs the length of the blade.

Specification

The details.

TypeBone Chopper

Blade length165mm

Weight338g

Steel12Cr18MoV

Cladding67-layer Damascus

Hardness59-61 HRC

Edge angle15° degrees per side (slicing knives); bone chopper is 27 degrees per side

HandleEbony Wood

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

IN THE HAND

Full Tang Through Ebony

The blade runs full tang into an ebony wood handle, so the 338g of mass sits balanced for controlled downward chops. Ebony is dense and close-grained, which suits a knife that takes impact. It is a working handle for a working knife. Hand wash and dry it after use to protect both the wood and the edge.

The difference

Why this knife

This Ji Butcher's Cleaver

Ground to 27° per side for bone and joint work
67-layer Damascus over a 12Cr18MoV core
59-61 HRC, vacuum heat treated for impact toughness
Full tang, 338g ebony handle built to take strikes
Lifetime warranty against manufacturing defects

A Generic Thin Vegetable Cleaver

Thin 15° edge that chips on contact with bone
Often single-piece stamped steel, no Damascus cladding
Ground for slicing, not impact
Lighter, less head mass behind the chop
No bone-chopping geometry

In the box

Everything it comes with.

6.5" Ji Series butcher's cleaver
Luxury black gift box

Arrives ready to gift.

Ji Series

Ready when you are.

JI SERIES · X08

Add to cart — $229.95

30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty

FAQs

Is this for chopping bone?

Yes. It is a butcher's bone chopper ground to 27 degrees per side, made for poultry joints, ribs, cartilage and small bones. Avoid large weight-bearing beef and pork leg bones.

Can I use it for vegetables?

You can, but it is not built for it. The 27-degree edge is deliberately thick for impact, so it will not slice vegetables as cleanly as a thin santoku or vegetable cleaver. Buy this for meat and bone work.

What steel is the blade?

A 12Cr18MoV cutting core clad in 67 layers of Damascus, vacuum heat treated to 59-61 HRC.

Why is the edge 27 degrees and not 15?

Because it chops bone. A thin 15-degree slicing edge chips on impact; the 27-degree-per-side geometry trades fine slicing for the toughness to survive joint and bone work.

How heavy is it?

The knife weighs 338g. That forward mass does the work on a chop, so you let the weight fall rather than forcing it.

How do I care for it?

Hand wash and dry it straight after use. It is not dishwasher safe, and the ebony handle and Damascus blade both last longer kept dry.

Is it covered by warranty?

Yes, a lifetime warranty against manufacturing defects.