A quick chat. Chinese cleavers (CCK, Leung Tim), Japanese cleavers, slicers, choppers and Nakiri..

Just sharing some thoughts on my current collection from the perspective of an amateur home cook. In a nutshell I have come to the conclusion that you do not have to spend hundreds or thousands on expensive Japanese cleavers to get good results. CCK are my favourite Chinese style cleavers at the moment. The only downside is that they are hard to find.
Top left to right;
Nakiri - Morihei Hisamoto Kurouchi White Nakiri 165 Sakura (at least thats what the box says)
Nakiri - Etsu Knife Nakiri (again, thats what the box says)
Nakiri - Hitohira Togashi White stainless clad Migaki - Nakiri 180 Taihei Ebony
Japanese Chinese style cleaver - Hitohira Stainless clad Chinese cleaver 200 Beechwood (handle fell off) - Chinese 片刀 (piandao)
Japanese Chinese style cleaver - Shun Chinese cleaver - Chinese 片刀 (piandao)
Japanese Chinese style cleaver - Hitohira Imojiya TH Stainless Cleaver 220 Pakka
Bone cleaver - Messermeister - small bone cleaver www.messermeister.com/collect...
Chinese veg slicing cleaver - Leung Tim light stainless steel veg cleaver - Chinese 片刀 (piandao)
Chinese medium cleaver - Leung Tim medium carbon steel cleaver - Chinese 菜刀(caidao)
Bottom left to right;
www.chanchikee.com/Chinese%20K...
Chan Chi Kee - Small stainless steel slicer model KF1911 大號 NO.1 L-21cm W-9.5cm - Chinese 片刀 (piandao)
Chan Chi Kee - Small stainless steel slicer model KF1913 三號 NO.3 L-19.5cm W-8cm - Chinese 片刀 (piandao)
Chan Chi Kee - Kau Kong carbon steel Chopper KF1402 二號 NO.2 L-18/cm W-11cm - Chinese 菜刀(caidao)
Chan Chi Kee - BBQ carbon steel chopper KF1503 三號 NO.3 L-24cm W-12.5cm - Chinese 菜刀(caidao)
Dexter - Chinese multipurpose cleaver - Chinese 菜刀(caidao)
Chinese large veg cleaver - Leung Tim stainless steel - Chinese 片刀 (piandao)

[@IAmNoeyes]

I have and use the US American made Chinese Dexter - Russell, a very nice blade.

[@brosius85]

thanks for sharing mate. fascinating stuff. If you would share the details of the knives in the description that would be appreciated but the video is good on its own too!

[@peterlai9018]

CCK's slicers get that S grind which allow them to go through food a lot easier than just V cross section knives.

[@rapidreviews6356]

I love the feel of the CCK cleavers, they just fit perfectly in my hand and the blades do not flex like Leung TIm. I also love the fact that all the Chinese BBQ restaurants use CCK choppers for the meats.

[@Master...deBater]

Great collection! Is that large laser etched chopper to the right of the Kaw Kong, the "bone chopper" 1601-1602...or the "bbq chopper" 1501-1503? Looks more like the bbq chopper to me. I have the 1502 bbq chopper...and love it! I also have a 1303 "small slicer" both with original stamping. I haven't bought any CCK since they changed their logo and raised their prices! Have you ever used Ho Ching Kee Lee cleavers? They were CCK's closest rivals until they went out of business 20 something years ago. I have a bunch of them, both vegetable slicers and meat choppers. They too are great knives, if you can find them in good condition. I also have a few Foshan 3 Rams cleavers. They're nice...but a bit soft. They can easily be taken to a screaming edge...but dull fairly quickly. They're actually my go-to cleavers...their geometry allows for quick sharpening, and they're cheap enough I don't mind using em up.

[@kentonkwok7481]

ive tried dozens of knives thru the years, and the cck has never left my #1 spot. I also think TL cleavers are less consistent, and a bit thicker. And the dexter just isn't as nice. And japanese ones just dont do it for me either.

[@rf5210]

Cck are best!

[@eddiezamora4300]

Where can we get a cck chinese knife in the US?

[@gad63511]

Do you have any thoughts on the chinese style knives that similar to your favorite CCKs but have a larger and taller blade? I'm talking specifically about the CCK 11** series knives, called "kitchen slicers", which have a similar "thin" design like the 19** series that you like but they have a significantly more square-ish shape (in addition to being longer)

[@rapidreviews6356]

Apologies for the late reply my friend. I am in love with all CCK cleavers. My thoughts on CCK cleavers in general is that they are very difficult to buy. In Australia I am not aware of any actual CCK outlet. There are a few smaller knife dealers online who may have a couple of CCKs but they are usually just one size, or out of stock. If you check the CCK website in Hong Kong, they have an email address and they also have a store in Canada. I have sent some emails but not received a reply. If you or anyone else can point me to a good CCK dealer who sells the full range I would be very happy. I have purchased a large BBQ chopper from a CCK dealer on Ebay, but again limited choice. Please CCK open in store in Sydney!

[@DAVIDMILLER-nc9vo]

The host has written "List of knives in video to follow." As of this post (Dec. 3,2023), his video above was posted three month ago and I would like to see that list. I have no idea of the description of these knives because I do not know their English spellings. I assume that the host posts his videos as a courtesy to those interested in Chinese cleavers, and he will soon post that list.

[@rapidreviews6356]

Sorry about the delay mate. As you have probably noticed we don't take things very seriously at Rapid review HQ..

[@larsvegas1505]

doesnt want to use multiple knives.... ownes 15 chinese cleavers.. nice collection though! I still reccomend using a actual deboning/filleting knife on fish.. and a ham knife on a nice roast.. that way u have those on the ready and sharp when u need them.. I use a 10'' chefs knive aswell for cutting big things like melons. Guess i could do with like 4-5 knives including a chinese chefs one.

[@rapidreviews6356]

I am trying to do as much as I can with cleavers like Chinese chefs. I have close to 100 knives and I do still mix it up. You're quite right about the deboning and filleting knives, I do use those. Thanks for commenting.