Different CCK Cleaver Chan Chi Kee + New 2021 Editions
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- Опубликовано: 11 июл 2024
- 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.
🛒S H O P:
I highly recommend buying from your local Asian supermarket 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)
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
00:18 - Disclosures
00:49 - Chan Chi Kee, CCK 2021 Edition
01:17 - Where to buy a CCK (Local Asian supermarket)
01:38 - Bad Translation - Vegetable Cleaver or Dual-Purpose Cleaver? (Chopper)
02:29 - Vegetable Cleaver or Dual-Purpose Cleaver
03:11 - Summary (beware before ordering online) 
Хобби
Very cool. Been looking for a new cleaver!
I live in Hong Kong and visit the shop all the time. That company CCK is also a restaurant supply shop and sell tons of other knives apart from Chinese cleavers. The pricing in the shop is also a fair bit lower than internet prices.
I wish to visit it someday! Maybe next year when travel restrictions are lifted :)
The video I was looking for!
Full review will follow soon :) just wanted to point out the new 2021 edition, which I actually don't like, so I hope they revert it back to a stamped logo instead of lasered.
I have been using a cck carbon for 6 years now and LOVE it. Hold edge well with great balance in the hand
sorry which one and how does it look?
I like the 10' inch cleaver chef knife 🔪 it looks good for that size to use at home in the kitchen. Thanks for sharing.👍👍🙂
Can't wait for you to do a review on the CCK! There are some local shops near me that are still carrying the stamped and paper-wrapped versions. SUBSCRIBED!
In Chinese, the one with the red sticker which you called a chopper is actually labeled as literally a Vegetable Knife. The one with the green label which you called a vegetable slicer is labeled as a Slicer (typically means thin meat slicer). The "Vegetable Knife" is more of an all-purpose knife, and the "Slicer" is thinner for more delicate slicing tasks.
Thanks for the explanation! this helps a lot! I was told something else at the store about the thin meat slicer, as in you can go through small bones with that one as it was thicker compared to the thinner one.
Wish I could read Chinese!
@@chefpanko Google can 😉
CCK Chinese cleavers are very well-made and strong. Ideal for any kitchen, especially the larger cleavers made for BBQ and roast meat delis. Buying thicker/heavier cleavers more useful and versatile 👌.
Would love to see a review between a CCK Bone Chopper versus a Dexter Russel S5288
Helpful
I agree with you. Two things make CCK cleavers standout 1) brass bolster 2) that stamped logo. Looking forward to more in depth review on these cleavers
I really hope they revert it back to the stamped version.
If I'm correct, they are using the finalized one at 0:51 where they added English letters instead of Chinese Characters (While I can't read, I always find that the characters add something extra culture wise and it looks cool).
Since the other one was not good? or for a different market? 1:01 (I think they tried the lasered ones with the stamped layout but for some reason, they decided to go with 0:51).
But the old stamped one 1:07 is, in my eyes, the best, and they should revert it back!
I'm lucky to get the old batch (I saw that the Asian supermarket started to replace the old batch with the newest version, and for some reason, they increased the pricing on the newer 2021 lasered logo). However, I really hope that they revert back to the stamped ones. If more customers have the same feeling as I do, it removes the few things that make their knives stand out more aesthetically (and with the history of the CCK, it also removes the nostalgia).
@@chefpanko I like the approach Shibazi does on their F208, an embossed chinese logo combined with some laser etching. CCK should do this an stamped old school chinese logo and some laser etching for additional info/marking. I think some people who are in to chinese cleaver like the traditional touch even with modern more convenient laser engraving machines around.
@@chefpanko i cant read the stamped writing as well but i bet even those who could read them wouldn't read them anyways. The stamped logo has become an icon for CCK cleavers. I couldn't find any CCK cleavers here in Malaysia brick and mortar stores(or perhaps I haven't looked hard enough) but when i do get one in the future i would want the one with stamped logo instead of the lasered ones. I just sent them an email with a link to your video, hope to get a feedback.
@@brokenspine66, I agree.
As for Shibazi, I like the debossed characters. The laser engraving beside is ok, but I prefer without as I don't want the website link (or in the newer 2021 CCK a QR code) to be visible feels like an advertisement.
Info about steel-type etc. I'm fine with it, but a website, telephone number (1:02), QR code (0:52) is a bit too much.
But to be completely fair, the old stamped version is just unique. Yes, it has the version number, type of knife on it, the brand name, and shop location, including the telephone number on it, but it is so uniquely done that it looks amazing.
If you look at 0:53, it will read like this:
- 2 - size number
- 不銹锋利 - stainless steel or Home Kitchen (meaning it is a small version: small = home large = restaurant)
- After that, I think it says the name of the original maker the name of a person
- 上海街 - Shanghai Street (shop location)
- street number?
- 陈枝记 - Chan Chi Kee
- Phone
- 23850317
- Stainless Sharp
PS: above is just a small portion of what I could understand. It may be a bit off with translation as I can't read, but I had some help understanding the stamped logo from friends who can read Chinese.
^ that is part of history where we could not browse the internet for information, and it was a unique way to let everyone know where they are located by adding it to the knife.
But by removing that, it is a part of history lost and the nostalgia and endorsement from Anthony Bourdain.
It is part of the 陈枝记 (Chan Chi Kee) brand, and modernizing it with CHAN CHI KEE (English letters), and then a QR code feels blant.
Those invested in the history of CCK and how they became popular would gladly pay a bit more for the old stamped logo (those who know why they became popular and expensive overseas outside of HK).
But I can't see the 'why'' they decided to change it with English letters and a QR code. (modernizing is fine in some cases but in this case......)
@@chefpanko I think CCK overdoes it with the 'new' plethora of markings and dispels some buyers.
I bought several slicers bout 5 years back on my visit to HK, some to use, some as an investment :P. Sad to hear they swap stamped metal for laser which was one of the features of the brand
Yeah, I was sad too when I saw the new experimental designs and the final design.
Maybe I need to get used to them but the old stamped markings is something unique so I'm glad that I could still get the older batches.
Hey ChefPanko! Are you from the Netherlands? I live there too. Where did you buy the knife here in NL? Thanks!
Haha I'm indeed form the netherlands, Amazing oriental and Wah Nam Hong has them.
Both have increased the prices, but you can always play them against each other if they have a super near each other and one may lower the prie for you.
How do these compare to the
SHI BA ZI ZUO cleavers?
Just wondering, how are the stainless steel handles? I'm looking to get a CCK cleaver, but I don't want a wooden handle. I'm wondering how good the grip is on the stainless steel handles, especially when you're working with some meat (no bones).
They are good however it entirely depends on the person using it, if you can keep your knife hand dry and clean then there is no problem. (I'm right handed my knife hand is right but I grap and do everything else with my left hand). If your knife hand gets wet, or oil on it or you have sweaty hands the stainless handle will slip a little.
Waar heb je de messen gekocht? Of weet je een chinese supermarkt in nederland waar je deze kunt halen?
Wah Nam Hong of Amazing Oriental, ieder filiaal heeft weer een ander prijs tussen de 60 en 80 Euro had ik ze gezien en iedere versie is bij de een of ander goedkoper (korting vragen kan als je het aan durft, voelt altijd wel raar om dat te doen maar de CCK is echt prijzig bij sommige toko's ze hebben ook Leung Tim (die zijn 25/30 euro) lijket een beetje op CCK met stainless handvat).
Goedkoopste is meestal bij kleine onbekende toko's waar ze meestal maar 1 a 2 op voorraad hebben en ze willen hem zeer waarschijnlijk weg hebben omdat het niet verkoopt (soms moet je het even vragen want ze zitten verstopt in hun magazijn omdat ze hun glazen vitrinekast niet meer in de winkel hebben om plaats vrij te maken voor iets anders).
Had ook gevraagd wat hun inkoop prijs is voor een CCK en dat is rond de 40/50 euro omdat ze groot inkopen via de importeur/groothandelaar als ze meer bestellen is het richting de 40 Euro per stuk.
hello Chef Panko, i was watching your video and am very interested in the knife KF1912 (Wooden handle Vegetable Cleaver, Slicer) - unfortunately there is no option to get it in country where i live (Czech republic, Europe) - i was looking at the links at amazon and aliexpress, but did not find. the original store does not offer any option to ask for sending. i have friends in Switzerland and germany so there would be an option to send there, but still.. do you please have an idea / advice how to get that knife in Europe? thank you
I'm not sure about Switzerland but Germany might be an option. CCK is usually sold at an Asian supermarket/Toko.
So your best bet is a local Asian Toko/super that is relatively big or well known.
Here in the Netherlands, we have Amazing Oriental, they have an online webshop but unfortunately, the knife is not listed there.
However, each physical store from them has them in stock.
However, shipping to the Czech republic is expensive approx 20 euros.
The price of the CCK has gone up by a lot too recently.
eBay may be the other option, I never used eBay so make sure you read the small prints before ordering.
Not sure how eBay handles returns, import fees, sales tax etc.
Chef, I need to ask: How does the CCK vegetable cleaver compares to the Shibazi F208 ?? Worth the extra investment? Are you going to make separate reviews?
I was going to ask the SHI BA ZI ZUO 8-inch is $45. I've been looking at it for awhile. Kenji López was using it and people were asking about it.
I second that, an honest comparison from an professional chef like Panko would be very interesting. I'm still very happy with my F208-1, I was interested in a CCK prior to the purchase over 2y ago, but the price rise was/is absolute bonkers and Shibazi offers consistant quality and great VFM.
There will be a separate review of the CCK knife itself. I have plans for a comparison video with CCK, Shi Ba Zi, Dengjia (Probably a Japanese-made Chinese Vegetable cleaver). I may want to add a Taiwanese knife that has been requested a few times. It is called RiteNife Taiwan that brand has been mentioned in the comments a few times.
@@chefpanko Please do a video on rods also
@chefpanko, waiting for the comparison between f208 and cck 1912. You will be first in the RUclips to do it. Your previous video on f208 review was great
i was looking for this knife i was looking for it to give it to my father as a give
If you wanted to use your cleaver to break down harder fruits and veggies like sqaush and pineapple, which cleaver should you get?
The vegetable cleaver/slicer is good enough for those tasks (CCK KF1912 Wooden handle Vegetable Cleaver, Slicer) and CCK KF1812 Stainless Steel Vegetable Cleaver, Slicer). However, the added weight and thicker spine on the chopper (Dual-purpose cleaver) are more for meat and with the reinforced heel area great for smaller bones and the thicker, more rounded spine great for things like breaking a crab shell. Weight is the most important factor here on the Chopper since it assists you in breaking down meat or going through meat due to the added weight. The weight also assists in chopping through bones with the reinforced heel, the added weight assists you in breaking a crab shell, and the added weight is great for tenderizing.
But most of the time, you will be reaching for the vegetable cleaver over the Chopper since most of us don't go through bones that often, don't eat crab all the time, etc.
Therefore the added weight is more of a hindrance in your everyday cooking tasks.
Vegetable Cleaver, Slicer NO.2 KF1912: 270 grams
Chopper CCK version NO.2 KF1902: 450grams
The weight difference is quite huge.
@@chefpanko Thank you very much for the reply. I've learned a lot from your videos and blog posts :)
I was worried that I would chip or damage my vegetable cleaver on harder vegetables. I don't eat shellfish or chop through bones (I do occasionally go through a chicken's ribcage), so I feel much better now.
@@Jaime8908 I do all those things with my veggy/slicer and if some veggies wont cooperate I have a Chun Chopper to convince that pesky veggy otherwise.
@@brokenspine66 I appreciate your comment! My previous knives were cheap and abused grocery store knives, so knife care is pretty new to me. Trying to learn as much as possible :)
I love your videos, I don't like grooves on the handle!!!
I will do wood, but not grooves in wood
The paranoia of me!
Your cutting boards video is lovely!
You can review about hezhen Chinese knife same this style?
Their cleavers look really nice I saw them on AE.
@@brokenspine66 yes I think so. I would like to know more about them
@@brokenspine66 I am undecided whether to buy the shibazi zuo or the hezhen
@@chefisaacalonso If you are located in Europe, the 8" Hezhen can be shiped from Spain it would take just few days. I guess from the specs they are equal. I prefer an 9" like my Shibazi, an 7" is for my taste to small.
@@brokenspine66 I may add them in future reviews, but currently, I have my hands full with all the knife review requests. Can't promise that I will, but I will hopefully look into them.
For those in Europe, be aware of the new import rules starting on July 1st, 2021. To avoid paying extra, select an EU warehouse instead of the Chinese one (it may be a bit more expensive than China warehouse but you save more vs. the new EU import rules)
Lasered logo looks terrible imo. I also loved the forge finish on mine don't like that finish.
CCK> shibazi ? BETTER?
Need to make a full comparison before I can say what I find better.
I think it comes down to personal preference in the end.
Hi Panko 👋👋
Hi :)
@@chefpanko I am still very satisfied with the 8" xinzuo we talked time ago, please I would like to know your opinion about it 👍😃
@@dimmacommunication Xinzuo is a brand that has delivered me consistent quality their german steel version is one of the better ones I have tested :)
@@chefpanko It is in german steel, very nice.
My sharpening iron seriously struggles to keep up with it ,probably too hard.
You suggested me Wusthof ceramic rod, other suggestions?
A Chinese ceramic rod test would be awesome.
You
@@dimmacommunication Hmm, that is quite strange. Most sharpening rods would be able to handle knives under a Rockwell of 60. However, ceramic rods are suitable and hard enough to sharpen above 60.
The German steel on Xinzuo (the version I reviewed) had a Rockwell of 57, so most honing rods/steel should work on it.
I did not test any Chinese honing rods, but most honing rods should just do fine (brand does not really matter). The only thing you should consider is the handle comfort and finger guards on the handle (optional, a rubber tip, but we at the restaurant always hone in the air and not on a surface).
A Ceramic rod of around #3000 is nice for a touch-up, #1000 for when the knife edge is degraded too much, and you are a bit lazy to take out the whetstones for a maintenance session.
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