CCK Dual Purpose Chinese Cleaver Review Chopper KF1802 & KF1902 Chan Chi Kee
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- Опубликовано: 5 июл 2024
- In this video, I will be reviewing the CCK Dual-purpose Cleaver / Chopper KF1802 & KF1902. Chan Chi Kee got its popularity in the west due to the TV series called: ''The Layover'' where Anthony Bourdain visited a shop in Hong Kong at Shanghai Street called Chan Chi Kee.
There is a new CCK (Chan Chi Kee) Cleaver around, the only difference is that they opted for a lasered logo version with English letters instead of stamped Embossed logo. CCK has a lot of versions that look similar but are totally different in usage.
Measurements KF1802 & KF1902*:
Length: 21cm
Width: 9.5 cm
Thickness: 2.8mm
Weight: 450 grams
Steel-Type: Stainless
Handle KF1802: Hollow Stainless welded handle
Handle KF1902: Wired full tang wooden handle with brass bolster
Logo: Old stamped logo (2021 version has been replaced with a lasered one).
*These are handmade knives Rockwell and Measurements may differ slightly per knife.
🛒S H O P:
I highly recommend buying from your local Asian supermarket (some of them already increased the price) as they tend to be a lot cheaper there than ordering online.
Knives used in this video:
Chan Chi Kee NO.2 (CCK)
KF1902 (Wooden handle, Chopper)
KF1912 (Wooden handle Vegetable Cleaver, Slicer)
KF1802 (Stainless Steel, Chopper)
KF1812 (Stainless Steel Vegetable Cleaver, Slicer)
N O T E S:
1. Chinese ''Vegetable'' Cleaver or also called the ''slicer.''
- to slice vegetable and boneless meat
2. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (Chopper)
- the front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass.
3. ''Bone'' Cleaver
- to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as it will split rather than cut.
For a full list of all their CCK knives: chanchikee.com/
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T I M E S T A M P S
00:00 - Video introduction
00:13 - Disclosures
00:33 - Before you buy a Chan Chi Kee, CCK 2021 Edition
01:00 - Dual Purpose Cleaver (Chopper)
01:15 - CCK KF1802 & KF1902 Differences
01:30 - Stainless steel or Wooden handle?
01:50 - Knife handle
02:00 - Chan Chi Kee Choil and Slicing Performance
02:19 - Food Release
02:33 - Edge durability & sharpened angle
02:49 - Edge retention
03:12 - Weight and Spine tapering
03:29 - Knife balance point
03:34 - Blade profile
03:43 - Conclusion and recommendation 
Хобби
fantastic! Great to see you back, Chef!
Thanks! :) I hope to be able to get on my old upload schedule still a bit busy with work.
No BS, very fact filled video. The fact you buy the knives yourself means you can be unbiased. Thank you for your time and the out-of-pocket expenses you put into these videos! I hope your channel gets more views and subscribers. It would be well deserved
Panko is a chennel I would for sure reccommend , but my friends don't like knives 😥
Thank you for the nice comment :)
Yaaay! Another Chef Panko video!
My knife addiction sustained! haha
Love your videos, thank you for review :-)
My favorite Chinese knife shop on amazon on got removed,
I should of ordered more, their knives were so sharp, and on sale.
Did they went for thier own webshop or they disapeared entirely? I know that some brands trying to sell without amazon since amazon takes a cut per sale.
You are really into CCK knives lately :)
Hahaha I'm exploring the Chinese knife styles at the moment but I bought all 4 CCK knives at ones other brands and knife styles will follow now :)
Many thanks for your new video, loved every second of it. I am not a chef but do lots of cooking at home. Due to your influence I started buying Chinese and found they are worthy and now I am addicted to them due their lower prices and higher quality almost at par with European ones. But I am still not used to steel handles only to synthetic or European style wooden ones. Hope you can do some Chinese ones similar to what I am looking for. By the way with your advice I bought one of paudin wooden handle 8'' chef's knife few years ago and it is my best used replacing all the A$ 15O.OO + European knives. It is like a light duty multi-purpose clever to me now, holding the edge for weeks or months much better than the Europeans. But sadly the Chinese mentality is not to stick to a continuous brand name, model/no etc. Some come, give excellent products and then disappear from the market. Cheers and stay safe
Yeah, they keep changing things and coming up with new series/ brands which causes some confusion. And it is very hard to see which brand is good in terms of quality when they keep switching.
Great video as always :)
Thank you :)
I need to get a Chinese cleaver in my life, your channel is a great resource. Any plans to look at patters more commonly found on Aliexpress like some of the fancier Xituo stuff?
I may look at them, but with Xituo I have mixed experiences so that brand I will avoid for now. Some were good, or better than expected but some went completely to the other side.
cool another great review :)
Thank you :)
Ok please please a video on how you made that roast duck 🤤. Great review btw.
Hopefully in the future more cooking videos :) Thanks
Great videos, thank you. Is it the Ioxio Sharpening Rod you are using at 3:03 ? Are you satisfied with the quality? I hav been considering this, but I am not sure if I should buy the Fine (F1000/J3000) or Ultra Fine (F1300/J4200). Both are 26 cm, but for the Fine Rod, there is an option for a 30cm. You can fit the Wedgek Angle Guides on them, so you have angle guides for 12-14-13, 15-17-16, 18-20-19, 23-30-25 degrees.
It is not an Ioxio but a Wusthof one, Ceramic JIS3000, but with most ceramic rods I have no complaints all work pretty similar and the main focus for me would be the handle and finger guard on the handle. Mine is 26cm but a 30cm is nice to have.
Ow I have 2 rods from Wusthof one JIS800 (Blue) and the other one is JIS3000 but I mainly use 3000 and once the rod does not have an effect anymore I use the JIS800 then go back to JIS3000 and plan a whetstone sharpening session for the knife.
@@chefpanko Thanks. The look, as if they could be the same, or as if Wusthof buys ioxio and rebrands them. Allegedly thei invented the ceramic rod in Europe (?) Be sure to check them out, would be fun if you reviewed them, they have J800, J3000, but then also the J4200 and an even finer (Origig) with almost no grit at all, these two finer ones could be interesting for you?
Hi panko :)
Still loving my Xinzuos 🤪
Will you please try Italian knives ?
Like Sanelli, Sanelli Ambrogio , Montana knives etc...
Will see what I can do :)
@@chefpanko Thank's :) also bread knife would be nice , never used one cause kitchen is a bit small ,so they get stored away 😂
Ia ficar lindo em casa !!!!!!!!
can you please provide your opinion on how the CCK fare in comparison to the SHI BA ZI?
CCK and Shibazi and Dengjia are all 3 great knives in terms of Shibazi they offer budget to midrange where the budget ones are just as you expect for a budget range.
Their mid-range like the F208 is a lot better while the blade finishing can be a bit better where the choil and spine are a bit sharp for some.
Dengjia is offering budget to-mid and mid/high range with a better finish than the other 2.
CCK just works but you can see some finishing that could be better with their brass bolster but the finishing on the knife is fine no sharp edges compared to a Shibazi.
One thing I should note is that CCK is premium priced with a lot of retailers and the reason why I recommend buying it at an oriental super (but I also saw the premium price increase at the oriental supermarket).
So CCK while I like the knife, if you don't know the history of the CCK and why it became popular so by removing the brand but based on performance. CCK performance-wise is great as you expect and durable. Rockwell hardness is quite optimistic on most reseller websites grading it with an HRC of 60 (CCK does not indicate rockwell). But paying a premium is a question mark for me, worth it or not is something everyone got to decide for themself.
All 3 mentioned brands don't differ that much, I would say sharpness Dengjia (for the ones I tested in terms of vegetable knife and choppers), Durability CCK, in the middle Shibazi.
Each of the knives differs a bit in where they shine the most in terms of durability, sharpness, edge retention, finishing touch.
Moneywise Shibazi Chinese Vegetable Cleaver (F208): great value
Dengjia Vegetable Cleaver JCD 904 Great sharpness.
CCK Vegetable (versions), great overall performance with durability, edge retention, and weight but priced very premium overseas.
Choppers: CCK is currently the best in terms of the Chopper categories but very premium priced.
Shibazi: great value
Dengjia Dual Purpose Chopper - 7cr17 steel (JB-752): Good overall performance priced a bit premium for the finish (less edge retention than CCK, but slightly better in cutting veggies due to how thin they grind the knives). But as a chopper, I value durability over sharpness since I use a vegetable slicer for those other tasks.
@@chefpanko Panko I have a question , do you ever use bread /serrated knives in your kitchen?
I've heard they need to be used with acidic foods to preserve other knives
@@chefpankothat is an epic response
Isnt the dual purpose clever the KF120x or the KF121x? In chinese trabslation, the KF180x is the vegetable cleaver and the KF181x is the slicer.
For a full list, it is better to visit the Chanchikee official website (link in the description) as I can't read Chinese.
According to the CCK website:
KF191X: 木柄不銹鋼小片刀 S/Steel Small Slicer w/wooden handle
KF190X: 木柄不銹鋼菜刀 S/S Chopper w/wooden handle
KF180X: 鋼柄不銹鋼菜刀 S/S Chopper w/s.s. handle
KF181X: 鋼柄不銹鋼小片刀 S/Steel Small Slicer w/s.s. handle
KF120X: 文武刀 Kitchen Chopper
KF121X: 木柄不銹鋼文武刀 S/S Kitchen Chopper w/wooden handle
@@chefpanko thanks for your response. I'm just wondering what the difference is between the chopper and the kitchen chopper? And do you know which one is most suitable for home use? The kitchen chopper weights around 700g, I just purchased this one but seems too heavy for home use.
@@leonghchan Hi ChanChiKee has a lot of knives for professional use where they use the knife to cut through roast duck bbq pork all day long.
As I don't have the KF120X I can't say much about it but 700 grams is indeed very heavy for home use as that added weight is more designed to go through bones.
For home use, I suggest something lighter and smaller. And it depends on what you plan to use it for.
In the CCK range, I would say KF191X is not suitable for small bones but if you need that ability the heavier KF190X is capable of going through small bones like those of a duck. It is also thicker and heavier than the KF191X where the KF191X is lighter and thinner making it ideal for delicate slicing work too. (for a stainless handle the KF18XX is basically the same but with a stainless handle wood). As for the question 文武刀 Kitchen Chopper, this knife is a lot heavier and thicker usually with a thicker heel and thinner front part.
So generally speaking I think you should be looking at the vegetable knife also known as Caidao 菜刀 (for added context you can read the info below).
I'm also working on an article with multiple manufacturers adding their take on the Chinese cleavers to clear up all the confusion (still need to make all the information in a readable article format with pictures).
after speaking to multiple Chinese manufacturers there is a slightly different understanding in terms of knife purposes and the naming of it (many of the knives have been modified so much that it does not carry the specific name that the Chinese history says about the specific name).
As I discovered there are simply a lot of different naming and knife styles while looking similar despite having the name, thin slicer, vegetable knife, and mulberry knife.
The manufacturers rather go by their purpose, since they are multi-purpose but in order to market to the masses they needed a specific name to educate the consumers.
And due to the long history of the knives and why the Mulberry knife was changed in name due to some
So some will use 片刀 - slicer some will use 菜刀 - vegetable knife Caidao, and some will use 桑刀 Mullbery knife in the name.
As explained by the manufacturers they also make region-specific knives as China is big with different cultures in terms of how and what they cook per specific region and what dialect they speak.
However, when they sold it to resellers it was quite hard to market those knives to the masses so they generalized a lot of knives under a specific name.
Understanding the characters is quite important to know the specific knife but each manufacturer has a slightly different take on them.
The Mulberry knife was not called the ''Mulberry knife'' (''桑刀'' -''sāng dāo'') in the Qing Dynasty. As it was called a ''Leaf Knife'' (''叶刀'' - ''Yè dāo”). Since '叶刀'' - ''Yè dāo” had the ''叶'' -' 'Yè'' which was the name of the empress at that time - “yè nà lā shì” - “叶那拉氏”. They changed it to Mulberry Knife - ''桑刀'' -''sāng dāo''.
However, for the Chinese market, the manufacturers do have quite a specific name per the purpose of the knives for better categorization.
桑刀 / 叶刀'' - Mulberry Knife - Supposed to be thinner, lighter, and sharper (steeper sharpening angle) long and narrow (according to the majority of the manufacturers this was supposed to be high carbon non-stainless but some have changed the same idea to a stainless version).
片刀 - Slicing Knife - wider than Mullbery knife however as I was told by manufacturers they also make 小片刀 small slicing knife which is almost no longer distinguishable from the 桑刀 Mullberry knife other than the knife being stainless.
文武刀 - Chopping and Slicing knife
斩骨刀 - Bone Chopping Knife
九江刀 - Kau Kong Knives (River knives) are the ones with an extra front part so not entirely rectangular wider front.
烧腊刀 - Roast Meat Knife
拍皮刀 - Dumpling knife
鸭片刀 - Duck-slicing knife
菜刀 - This specific knife is not specified as a knife since they are multi-purpose the naming may confuse people. But some manufacturers use 菜刀 which is a 片刀.
Hope that this explains it a bit, as I do not find Mullberry, CaiDao, Slicing knives, or Small Slicing knives to differ a lot and it highly depends on the manufacturers.
However the history and principles have been set for the 桑刀 Mullberry knife, that kind of version has been modernized to modern standards with the stainless steel versions being better than what they sold in that period of time ''Qing dynasty''.
I know it is a long answer as I'm trying to get an article out about this subject and a potential video as I'm working with some of the manufacturers to get the facts right and what their take is.
General consensus: 桑刀 - Mulberry Knife, 片刀 - Slicing Knife, 小片刀 - Small Slicing Knife, 菜刀 - CaiDao Vegtable knife can be categorized into one type of knife that we in the west know as Vegtable knife 菜刀, but this type of naming is rarely used by the manufacturers when they market it for the Chinese market but rather use 片刀 - slicing knife.
@@chefpanko Wow, this was highly informative and incredibly helpful. I have been reading countless articles online with differing information and your comment really gave me clarification I couldn't find elsewhere. Massive thank you for taking the time and effort to write that up.
Even from the CCK website it seems quite confusing because the 文武刀 (KF121x) - chopper and slicer (referred to as the kitchen chopper on CCK), where like you mentioned, has a thinner front for slicing and thicker heel for chopping bones. On many sites, this is known as the dual purpose knife and is recommended as the knife to get for home cooks if you were to buy one knife since its suitable for both purposes. Whereas the KF190x (direct translation - vegetable cleaver) is also named the chopper in English on their site.
I just received the kitchen chopper today and was surprised to see how heavy it was. I will contact CCK directly tomorrow to ask for some clarification and will keep you updated. But from my understanding, I agree with the information you provided, and if I were to buy one again, would opt for the lighter vegetable cleaver.
@@leonghchan if you have the chance you should visit CCK at the store they can provide immediate feedback and once you tell them what you are looking for they will directly pull out a few knives for you to hold. The last time I was there they were spot on in the recommendations on what version to take. Compared to online websites where they will tell you that all knives will suit you at the CCK store they will directly tell you that they don't recommend a certain version for your purpose.
The guy with glasses if he still works there is very straight to the point and the older lady and older man are more talkative compared to the guy with glasses. (if it gets busy the service will be very short since they doing all customers all at once mixed but it might be a culture thing).
As I was eavesdropping a guy asked if the carbon version would be better for him and his purpose which he responded definitely not for you (no sugarcoating or trying to sell just direct answers he did not even showcase the carbon knife and only said it's not for you but only if you want I can take it out for you to look but it's not for you).
The same for the professional usage knives if you ask a knife series and then tell him that you want to use it at home they will tell you not to get that version.
There is another quite well known in the Chinese community the brand name is "Leung Tim" but I haven't seen these knives in the Asian (chinese) shops here. Maybe try to find one or two to review against CCK.
I have the Leung Tim here they were 3/4times cheaper than the CCK approx $20/25 at the local asian supermarket. They look extremely similar to the CCK the only diffreche would be the weight and steel material.
@@chefpanko Nice. I have a Leung Tim knife too but my parents brought from Hong Kong back in the day. Which supermarket did you buy it, is it Dun Yong in Amsterdam or Wah Nam Hong in Rotterdam?
@@girigirininja9798 I got mine from Amazing Oriental, Wah Nam hong has them too, you can tell the supermarket that you found them cheaper at Wah Nam Hong or Amazing Oriental they are willing (at least in Rotterdam where I bought mine), to match the price or make it a bit cheaper than the other.
Both of them purchase the knives in bulk so they can go a lot lower in pricing too. (however, they did say that the newer batches will be more expensive for them to order and to import).
Unless i was living in the teeniest of kitchens I'd always go with a slicer and bone chopper combo. Otherwise what do you do when you come across a big bone? More importantly you slice so much more than you chop, why ruin that experience with a knife that does it not so well?
It is indeed per use case, different cultures, etc. Some people will never go through bones, as they buy them pre-cut at the local supers etc. Or the butchers do it for them.
For those the Slicer will be ideal, as the added weight is something you can't take away.
But for those who do occasionally need to chop through smaller bones the dual-purpose ones are the ideal option.
In Asia they go through spare ribs a lot so in those cases the dual-purpose ones are not ideal either as some parts can be extremely dense. A bone chopper specifically designed to go through those thicker bones is the best option.
Not to forget that each knife style of those cleaver styles has a domestic home use market and a professional use market where the professional use case is usually a lot larger.
In Asia like China, Hong Kong, Thailand, Vietnam, Philippines, etc those street vendors that sell roast pork, pork belly, ducks, and more, etc are often better off with a Dual Purpose one.
Review philippines knife brand nacionale 🇵🇭🗡️
I have heard of them before I may have already added them to my watch list. If I get my hands on them I may review it thanks for the suggestion :)