6.5" Butcher's Cleaver - Pin Series (X02O)

This isn't a knife you reach for every day. When you've got pork ribs to portion, a whole duck to split at the backbone, or chicken thighs to cut through on the joint, this is the tool that does it in one decisive strike rather than three awkward hacks with the wrong blade. The 6.5-inch butcher's cleaver is narrow enough to control and heavy enough to mean it.

Weight Where You Need It

The blade's mass does most of the work on bone and cartilage - you position it, then drop it with authority rather than forcing it through with arm strength. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, which is hard enough to take and hold a working edge through tough cuts without chipping on the impact of a bone. Three layers of cladding give the blade its rigidity on heavy work.

Olive Wood Handle, Built for the Strike

The natural olive wood handle is riveted to a full-tang steel core that goes all the way through to the butt. That matters on a cleaver: when you're striking down through a joint, you don't want the handle flex absorbing the hit or the rivets working loose over time. Dense grain, tight build, no movement. It's heavier in the hand than the chef knife or Santoku, which is exactly right for this kind of work.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6.5-inch butcher's cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Portioning pork ribs, splitting poultry at the backbone, cutting through cartilage and small bones - tasks where a standard chef knife won't clear the job.
• Series: Pin Series (X02O)
• Model: X02O-KG

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the everyday protein and vegetable work, and reach for this one only when there's bone or cartilage in the path.