Reach for this when a bone-in lamb shoulder or a whole chicken is between you and dinner. The 6.5-inch Lan Series Bone Chopper is built narrow and heavy where it counts: thick spine and short profile, all the momentum aimed at the joint. One confident stroke through the rib, not five frustrated ones.
Built for the Joint
A bone chopper earns its place in the drawer by mass. This one carries a thick, heavy spine that drives the edge through cartilage and small bones cleanly, so the meat doesn't bruise from repeated hacking. The short 6.5-inch profile keeps it controllable over the board, and the hidden tang runs the full length of the handle so the weight sits right behind your grip where you need it.
Hard Enough to Hold an Edge
The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. That's an unusual hardness on a bone knife and it matters: softer cleavers roll and dent on repeated impact, then need constant sharpening. The 73 layers of Damascus cladding add chip resistance on the shoulder of the blade, which is where most of the shock lands. The polished olive wood handle gives a secure grip even when your hands are wet from breaking down a whole bird.
Specifications
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Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
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Hardness: 62-64 HRC (Vacuum Heat Treated)
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Blade Profile: 6.5-inch bone chopper
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Handle: Polished olive wood (hidden tang)
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Use: Splitting poultry carcasses, cleaving through small bone-in joints, portioning ribs.
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Series: Lan Series (B37)
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Model: B37-KG
Complete Your Set
Pair it with the Lan Series 8.5" Chef Knife (B37-CS) for the prep work once the joints are split, and the Lan Series 10" Carving Knife (B37-QR) for clean long slices off a roast.
