Reach for this when you're breaking down a whole chicken and need to split the carcass clean through the rib joint, or when a bone-in lamb shoulder is standing between you and Sunday dinner. The 6.5-inch Butcher's Cleaver is built to cleave, not slice. Heavy spine, short blade, all the weight where you need it.
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 with a single confident stroke, so you're not sawing and bruising the meat. The short 6.5-inch profile keeps the blade controllable over a cutting board, and the full-tang construction means every gram of that weight sits behind your grip, not 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 rare on a bone knife for a 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.
Specifications
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Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
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Hardness: 60-62 HRC (Vacuum Heat Treated)
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Blade Profile: 6.5-inch Butcher's Cleaver / Bone Chopper
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Handle: Rosewood with triple-rivet full tang
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Use: Splitting poultry carcasses and cleaving through small bone-in joints.
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Series: Yu Series (B13R)
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Model: B13R-KG
Complete Your Set
Pair it with the Yu Series 8" Chef Knife (B13R-CS) for the prep work once the joints are split, and the Yu Series 6" Boning Knife (B13R-TG) for the fine tissue jobs like trimming silverskin or separating meat from bone where the cleaver is too heavy-handed.
