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X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle
X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle

X01 7 Inch Bone Chopper, 67 Layers Damascus Steel Having Olive Wood Handle

$129.99
$210.99
$129.99
DSKK Choice

Product details

7-Inch Bone Chopper Knife – Damascus Steel with Olive Wood Handle

A bone chopper knife is a special type of knife designed to cut through meat and bones with ease. It features a wide blade and sharp edges. Our 7-inch bone chopper is crafted with 67 layers of Damascus steel and fitted with an olive wood handle for a safe, secure grip. This knife is a perfect combination of craftsmanship and elegance. The weight-forward design enhances your bone-cutting experience in a professional and effortless manner.

Uses:

  • Butchery Tasks: Easily cuts through bones and meat, ideal for separating meat from bones.
  • Vegetable & Fruit Chopping: Wide blade is helpful for cutting dense fruits and vegetables with precision.
  • Outdoor & Campfire Tool: A robust cutting tool for outdoor adventures and campfire cooking.
  • Gifting: A perfect gift for meat lovers and home chefs who value quality kitchen tools.
Feature Details
Brand Dssk
Product Name X01 7 Inch Bone Chopper
Blade Length 7 inches
Blade Material 67 Layers Damascus Steel
Blade Hardness 60±2 HRC (Rockwell Hardness)
Blade Style Wide and heavy cleaver-style chopper
Edge Type Ultra-sharp, hand-polished edge
Handle Material Natural Olive Wood

Precautions and Maintenance

Please read these instructions carefully before using the knife, and keep them in a safe place for future reference. A well-maintained knife not only improves your cooking experience but also ensures long-lasting performance, durability, and efficiency.

A well-maintained and cared for knife not only enhances your culinary experience, but by giving your knife the care it deserves, you’ll be preserving its longevity, durability, and efficiency.

  • Please do not immerse the knife in water for a long time, otherwise it will cause the handle to be corroded or the blade to rust.
  • Frozen food must be completely thawed before cutting with a knife. When cutting hard ingredients, such as fish bones, please use a special Deba knife. For cutting chickens and ducks and other bone-in ingredients, please use a special bone chopper. Do not sway to cut the ingredients.
  • Swinging to cut will cause uneven force on the cutting edge and cause the cutting edge to collapse. Please do not put the knives in the dishwasher for cleaning. The special detergent and high temperature of the dishwasher will cause the knives to rust or the handles to crack and deform. Do not slap things with the blade of the knife to avoid damage to the knife.

  • After using the knife, please wash it with clean water in time and wipe it with a dry cloth, and then place it in a dry and ventilated place.
  • Do not place the knives in a humid, salty, acid, or alkaline environment, which will cause corrosion and rusting of the knives.
  • Do not put the knife directly on the fire or close to the fire source, otherwise it will cause the knife body to deform and performance degradation.
  • Please do not wipe the blade with non-woven nylon fabric. After the knife has been used for a period, it is recommended to use a high-quality whetstone for grinding to maintain good sharpness.
  • If you accidentally cause the knife to rust, please scrub it with detergent and sponge, or polish it with a high-mesh whetstone. Regularly re-grinding the knives to remove dirt, oil stains, stains, etc. on the knives.

  • Soak the whetstone in water for 5 minutes before use to make it fully absorb water.
  • Place it on the platform steadily and polish it according to the angle of the blade. It can be polished back and forth.
  • Use 1000# rough grinding first to grind out a sharp blade.
  • Use 6000# for fine grinding to strengthen the blade and grinding for 5-20 minutes.

  • Hold the handle of the sharpener rod with your left hand, place the Sharpener rod on a flat table, and hold the knife with your right hand.
  • Place the blade against the sharpener rod, and the blade and the sharpener rod are at a20-25° angle. Gently sharpen the knife downwards in an arc, from the tip of the knife to the tip, mainly lightly, and don't use excessive force.
  • Make sure to sharpen the knife alternately. Keep the sharpener rod still. Change the knife to the other side of the sharpener rod. Use the same method to sharpen the other side.

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