CCK Vegetable Cleaver / Slicer - KF1912 - NO.2 Review - Chan Chi Kee - Cai Dao
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- Опубликовано: 5 июл 2024
- In this video, I will be reviewing the CCK Vegetable Cleaver Slicer KF1912. 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*:
Length: 20.5cm
Width: 9cm
Thickness: 2.0mm at the heel, the middle and front 1.5mm
Weight: 270grams
Steel-Type: Stainless
Handle: Hidden full tang wooden handle
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.
N O T E S: 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)
For a full list of all their CCK knives: chanchikee.com/
If you want to support me you can order other knives here:
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AliExpress: bit.ly/31Z5sXP
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T I M E S T A M P S
00:00 - Video introduction
00:16 - Disclosures
00:37 - Before you buy a Chan Chi Kee, CCK 2021 Edition
01:28 - Vegetable Cleaver vs. Dual Purpose Cleaver
01:45 - Chan Chi Kee Choil + Front Taper (KF1912)
02:05 - Food Release
02:25 - Edge durability & sharpened angle
02:33 - Edge retention
02:55 - Weight and Spine tapering
03:07 - Knife handle
03:24 - Knife balance point
03:31 - Blade profile
03:44 - Conclusion and recommendation 
Хобби
CCK will always be the GOAT of asian slicer....forever!
Excellent review of this popular knife.
I have been using a CCK cleaver (carbon steel) for five years give or take. It has become the first knife I reach for for nearly all of of my needs. The carbon steel version isn't the prettiest knife in my kitchen but boy oh boy is it sharp and it is easy to keep it that way. This knife is well worth the seventy-five dollars I paid for it. I expect it will out live me (I'm old). I have plenty of other cleavers on my rack but my CCK is my work horse. I wouldn't mind having its bigger brother but they are hard to come by here in the US. I think Chef's Knives To Go is the only distributor here in the states and the larger version is always out of stock.
If you have never used a Chinese cleaver you're missing out. Every surface of the blade has a use. These cleavers do everything except for bones or fully frozen foods (CCK makes cleavers for those too). These knives are light and nimble enough for delicate work too. With a little practice they can produce paper thin slices without effort. I'm leaving mine to my son though hopefully not any time soon!
If you go to Los Angeles the restaurant supply chain Action Sales has a range of CCK knives.
Even though I already bought Dengjia cleaver after watching Chef's video, I still like every one of his new videos :)
Glad you like them! :)
It a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?
Thank you for the great review. CCK knives have always been purely utilitarian in purpose and hence finishing has always been adequate but minimal. That said, they are excellent knives and the ones I have have lasted me years. The blades take on a razor's edge and sharpen well. Brass bolters knives are stainless steel and non brass bolsters are carbon steel. Both are very good depending on what you prefer. My carbon steel gets the most use. If you're in HK pay them a visit at Shanghai Street for great selection and better prices. Also many other cutlery shops along the same road.
Yeah, I will probably visit them again this year (heard that they are giving away 500.000 free tickets this year or at a great discount), or if I don't win probably next year.
The prices here in the Netherlands have been rising too much current pricing at 110+ Euro for the CCK cleaver. So hopefully I will be bringing back a carbon steel one the last time I visited the knives were around 500HKD hopefully the price did not increase too much at the CCK store.
Also visited the Leung Tim Choppers when I was in HK, and in my opinion, very underrated, or at least not many are talking about them despite them being in the business for a long time.
Thier address is: Hong Kong, Sham Shui Po, Cheung Sha Wan Rd, 221號號地下
👍
I'd love to hear your thoughts on some of the "Shuoji" brand cleavers on Aliexpress. They look like they're pretty good, have lots of different styles and they're extremely cheap.
I have seen the brand a few times, they look good especially for the price but I can't say much beyond that without trying them.
If they can deliver something like the Glitzy knife:
ruclips.net/video/d4Z25umj-wM/видео.html
Then it will be great for the price.
How do you like it compared to your other knives?
Chef Panko I've never bought a fileting knife and I've never seen a review made by you about it, wich would you buy ?
When I work at the Sushi restaurant, I fillet all the time; however, I have switched to a softer Yanagiba for filleting and then a higher Rockwell Yanagiba to prepare sashimi/nigiri slices.
I also have switched to a 24cm chef's knife for a time as I don't need the flexibility in a filleting knife.
I won't buy a filleting knife since we use different filleting methods, but filleting knives are useful for high volume filleting at the fishmonger/wholesaler.
Unfortunately, they focus on speed which tears a lot of the flesh, making it unsuitable for Sushi but great for cooking.
(for home cooks, an all-purpose knife category will do just fine for filleting tasks. Think about a Santoku (small fish), Chef's knife/Gyuto, etc.).
So due to me not liking flexible filleting knives at work, I will not review them (one of the brands I tried is the Global Flexible fileting knife, great knife, nothing wrong with it I just don't like flexible knives when I fillet for sushi prep).
Unless I missed a review of yours regarding chinese cleavers, am I right in assuming that you prefer the Shibazi F208 or the Dengja TM9080 over this one? I was considering getting a second, smaller chinese cleaver ( I currently have the F208 [the larger one, forgot the exact name]) but to be honest I feel like I'm better of getting an entirely different type of knife like a Nikiri or Gyuto.
What CCK has over the others is how lightweight they are, however due to the price and the quality control on the wooden handle version, I have to say that I prefer the Shibazi and Dengjia.
So for those that want a CCK, they probably did their research about it, or they saw the TV show ''The Layover'' where Anthony Bourdain visited a shop in Hong Kong at Shanghai Street called Chan Chi Kee and recommended CCK (hence the premium pricing).
If the F208 bigger version complains about the weight, then the smaller version will be a better option.
If you don't need the extra width of a Chinese Cleaver, then the Nakiri will solve that problem as it is small and very lightweight compared to the Chinese slicers.
If you miss the tip work, then a Gyuto is a good alternative (or a Bunka).
@@chefpanko Shibazi has the F214 Bunka style, same steel construction smaller than a cleaver and more for rocking motion.
@@brokenspine66 Yeah forgot about that it has the same handle as the F208.
@@chefpanko It's still wider than a European Chef knife or Gyuto for scooping up food from the board an interesting Hybrid when someone isn't that comfy with an cleaver but same robust making and excellent VFM.
@@brokenspine66 Definitely, it is on my list, but I still have many other knives to review but definitely one I want to try as it looks very interesting in shape, form, and profile.
Hi, interested how would you describe the cutting performance differences of this KF1912 and Shibazi f208? Is the CCK cutting a bit more effortlessly in general? Fit and finish and price aside.
I will say that CCK cutting performance is very similar. However, the steel-type in edge retention differs a bit.
The Rockwell may feel similar, but they perform differently.
CCK feels like the edge was degrading over time, even when you don't use it for a while (Lightweight, factory edge was not the best, it is recommended that you add your own edge on it).
Shibazi F208, while the edge degraded slightly but not as fast as the CCK (it is heavier, cutting performance similar but could hold the edge a bit longer than the CCK).
Overall, CCK needed more frequent honing, but both had a similar timeframe for whetstone maintenance.
Price aside, CCK wooden handle version could do some more work/quality control. Still, I love the lighter weight (so if all the problems were solved and the price was not an issue, I would go for the CCK as I highly prefer a lighter knife, but this may be Bias since I worked for years in a Japanese restaurant, so I only have used lightweight knives which affects my preference).
Shibazi F208 is simply a better version. It may not share the same history or nostalgia as CCK because the tv show ''The Layover'' the knife from Shibazi is simply better in the finish and modern knife forging techniques.
@@chefpanko thanks for your input. Now I pretty much want to buy both just to see it for myself also ;)
Vegetable Cleaver Slicer KF1912 VS Shi Ba Zi TP03-2?
I think the CCK 1303 is the one that's most sought after and highly rated. It's a superlight carbon vegetable cleaver. Any chance you will be reviewing that one? Keep up the good work!!!
Another highly rated + sought after carbon steel cai dao is the Dengjia TA-02, a 'cladded' carbon steel one not praised for its very rustic charms but for its ability to be honed freaking razor sharp and for its very good edge retention.
@@brokenspine66 Couldn't find the TA--02 on Amazon or Dengjia's store on Aliexpress, but I went with GL-3. Hope it's almost as good as the one you mentioned. Thanks!
@@stinkybot4088 The Dengjia shop don't has that one but the 'Kitchen Knife Monopoly Shop' on AE does but in general the same blade construction, from the specs and looks is probably the same it's kind of confusing.
@@stinkybot4088 i agree with you…CCK KF1303 carbon steel cleaver is highly rated, but i guess carbon steel is more suitable for professional use. for home user better stick with stainless steel for easy maintenance.
@@jimmywai86 In the United States, carbon knives like the CCK are not allowed to be used in restaurants. It's not allowed by the health department.
What do I look for in a Meat Cleaver vs a Vegie Cleaver?
Something about chipping and bending, is that rockwell related then?
I'm so scared, Reviews say Blades separate from the tang!
It is all in the naming since they all look similar when it comes to Chinese cleaver-styled knives.
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.
Chipping and bending are mostly due to improper use and it is Rockwell and steel type related.
I never experience blade separating from the tang (but it may be from poor quality control, faulty batch, but most of the time it is improper to use, like hacking on bones, etc while the knife is designed for vegetables, etc).
For more information you can visit my website: www.chefpanko.com/choosing-your-knife/
Hope that that helps :)
can you do a video explaining cutting techniques with a western chefs knife and with Japanese, and also explaining what the guiding hand (the hand that hold the food) should do
your videos are very informative 👍
Great idea I have noted it down I will see what I can do in the future videos. Thanks for the suggestion :)
@@chefpanko I hope you followed up. I want to see
@@BabyBoomersDoomer still waiting for it
@@slingshotshooter7536 well damn, no one to complain too. I can tell you the technique is the same except for a veg cleaver. You cut at a 45 angle instead of down.
@@BabyBoomersDoomer wdym ?
45 degree ?
i use a push cutting technique and sometimes rock when needed
How does it compare against a dexter russel s5198? Is the 1912 completely square?
Did not try the Dexter so I can't say how they compare. The KF1912 is not completely square: 03:31 - Blade profile (you can see that the front and heel has a slight curve which prevents you from digging into the cutting board compared).
@@chefpanko ok, I see it. Do you know a Chinese cleaver which is completely square? In your opinion, square or curved?
@@brunoleao8879 not that I'm aware off they all have a slight curve at the front and heel. The middle part of some is fairly straight.
While not a chinese vegetable slicer some duck slicers are very rectangular but they are mainly used for slicing the duck very thinly (like the thin sliced from a Pecking Duck Pancake dish).
I think that even the Menkiri knife (Japanese noodle nife) is not entirely straight.
you may want to consider reprofiling the knife yourself.
@@chefpankoyou are a kind person. Thnkx for your answers and pacience.
Best from Brasil
Fit and finish seams more on the rustic side compare to Shibazi and Dengjia they offer better VFM IMO with their cladded SS models.
The finish/quality control could do a better job (fit was actually good); for the price, the online resellers are charging a big mark-up as I heard that they cost around 400HKD locally (depending on which version). I also got the prices from a wholesaler in the Netherlands where the prices range from 40 to 50 euro ($50/60 USD) depending on how much you order from them.
I bought it at an Asian supermarket with a glass display cabinet with many cleavers stacked onto each other, so they may have been sitting there for a while (The dryness may be caused by that).
But compared to Dengjia and Shibazi, both indeed have a better finish (at least from what I have reviewed so far and not to forget that Shibazi also sells budget options where the finish may not be great but is still considered good for the price). So VFM, I agree that both Dengjia and Shibazi are hard to beat when you see online resell prices of approximately $100 for a CCK (my price was approx $70/75 when bought from my local Asian super).
Nice review Panko.
Price and fit&finish aside, how would you think about the raw cutting performance of this cleaver compared to eg the Shibazi f208?
@@chefpanko same here in Malaysia, the online reseller price for CCK is way too steep. i think for home cook Shibazhi will be more value for money. CCK is highly rated with their carbon steel variant KF1303.
How to decide nakiri vs cai-dao for veg kitchen?
It is personal but the more I use my cai-dao the more I prefer it over a Nakiri.
The extra width does make a difference for me.
So for me, I will go for an cai-dao
@@chefpanko thank yoy
I order 2 Shi Ba Zhi zuo professional knife from ali express but never received and never refunded now i'm looking for this CCK knife but sheller cannot deliver where i'm living here in middle east region. Both incidents are sad.
This totaly sucks, have you consider the 8" Hezhen from AE, cladded steel like the Shibazi F208, it can be shipped from Spain or Russia, I have a 9" Shibazi but I intend to order an 8" Hezhen next month from Spain it will take only few days to Germany.
That sucks, especially when they did not refund it. Did you leave the dispute open? Since it never got delivered, the package should be sent back to the sender in most cases (depending on the country). So far, I heard that delivery to Brazil is pretty much impossible for some reason and some middle eastern countries, but if they say that, they can deliver. Still, it does not arrive. You are eligible for a full refund after 60 days, even if the seller disagrees. You just have to wait until AliExpress support steps in.
Can I buy this cleaver from you?
@chefpanko can you cut boneless meat with this kf1912 and be an all around cleaver?
The KF1912 is fine for boneless meat too and cartilage. If you need something that is also suitable for small bones not larger than a chicken or duck bone the KF1902 or KF1892 is the one you be looking for.
Here is some extra information:
1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (片刀 = Slicing Knife (known as CaiDao)
- to slice vegetable and boneless meat (Workhorse knife but do not slice through bones)
2. Mullbury Knife 桑刀 (Also seen as a CaiDao but than usually thinner and a harder heat treatment vs the #1)
Usually thinner and harder heat treatment than #1 for more delicate work.
3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife)
- the 2/3th 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. Thicker and heavier than #1 and #2
4. ''Bone'' Cleaver
- to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as it will split rather than cut.
The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, pork, or one designed to slice through duck skin only.
Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long.
The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife or Cai Dao'' but in reality, they usually look for #1, #2, or #3.
So it should be named:
#1 slicer
#2 Mullbury Knife
#4 Chopper
#5 Cleaver
@@chefpanko would you recommend kf1902 over kf1912 for do it all kitchen cleaver?
@@boi1der522 KF1902 is also suitable for bones with the 1/3th part at the heel area. But that one is #3 on the above list.
The difference is that they are heavier, thicker, and less sharp since they are designed for more durability to go through bones.
In terms of less sharp is what you will receive since the edge can have the same sharpness but the feeling of the less sharp knife comes from the thicker knife design.
It gives you a different feel like more drag on denser food, for example, however, the extra weight is also ideal for things like meat.
If you need the ability to go through small bones KF1902 if you only need to go through veggies and boneless meat KF1912 is the better option.
KF1902 can be categorized as a ''do it all'' + small bones not larger than a chicken/duck bone.
KF1912 same as above but then not suitable for bones.
Which one is more suitable for you depends on your usage.
Need to cut small bones? KF1902.
Don't need to go through bones? KF1912
^that would be my recommendation.
I tried the Kitory "Meat Cleaver"
Very disappointed, cuts carrots poorly than an old santaku never sharpened (unknown brand).
I want a Meat cleaver and a Vegie Cleaver.
Santaku Too light for what I want!
I love your reviews panko! Love from hard quarintne places!
Love Love!
Yeah, a Meat cleaver is not as sharp as the other one ''Vegetable'' Cleaver/Slicer since it is designed to go through meat and most of the time the heel 1/3th part is reinforced for smaller bones not larger than a chicken bone. ''Meat'' Cleaver is heavier and thicker than the ''Vegetable'' cleaver/slicer, the added weight helps you to go through meat easier.
Chinese cleavers naming & function:
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.
Ever try out Kyoku brand?
Unfortunatly I did not, there is a lot of brands that I have not tested yet so many popping up lately.
@@chefpanko I pulled the trigger and got the nakiri. I like it but not too sure how it will hold edge. I ordered the kiritsuke but havn't received it yet . I hope you review them .
@@chefpanko in fact, my kyotu looks exactly like the Aliexpress GHL brand knife you reviewed a year or two ago. Same specs....hmmmnnn
The steel might be 4034zw.
interesting I did notice that the higher you go the softer the knife becomes (hardening and hammering are at the cutting edge above that the steel seems softer so only time will tell if the edge retention downgrades after a period of time/sharpening).
Were you in Hong Kong? It’s me, Fried Spaghetti.
Hi, no I'm not in Hong Kong currently I don't think I will travel anytime soon.
And Hong kong have some very strict rules for travellers with a mandatory 21 day quarantine (dependend on which country you are coming from).
If I'm correct they only allow Hong Kong residence to enter the country (not for leisure).
So I hope we get everything back to normal so that I can visit Hong Kong but for now I be staying in the Netherlands.
@@chefpanko, I am at your service. If you want me to, I will visit CCK on your behalf.
@@foedspaghetti3290 haha I will visit Hong Kong and the store!!! It is on my list hopefully the restrictions are lifted or eased a bit when I decide to go. (they already said that they are looking into letting non-residence in Hong Kong but with the current situation here in the Netherlands I think they will ban us from entering so hopefully we can get the cases down asap).
China just doesn't get it. The beauty and charm of the old school paper wrapping and stamped logo is something you don't see anymore and is very special. Now it looks like just a generic knife
I agree! I hope that I can get some CCK with the old logo on it as I wanted a carbon steel one, and if they don't have them at the store then I will probably not buy it, very sad to see the new logo with QR code and all, like a QR code really????? WHY!