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Home | Japanese Kitchen Knives | CCK 210mm Kau Kong Chopper Chinese Cleaver Carbon

CCK 210mm Kau Kong Chopper Chinese Cleaver Carbon

€111,22
€111,22
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Chan Chi Kee or CCK is one of the highest regarded culinary knife makers in Hong Kong. The quality of their steel and heat treatments is always excellent as is their grindwork. 

Chinese cleavers are catagorized by their weight, heavier cleavers #1  (choppers) will be made with butchery in mind, #2 medium weight for light butchery and vegetable work and light weight thin #3 cleavers with only vegetables in mind. Carbon steel is the traditional material, although stainless steel has become popular for its easy maintenance. Chinese cleaver steel is tempered for ease of sharpening and toughness, it can be touched up on a sharpening steel or medium to medium fine whetstone (1-3K), super fine finishes might not be the best for a long lived edge. 

CCK makes a large variety of culinary knives, we selected the most essential sizes for most professional and home cook uses. 

Brand: Chan Chi Kee (CCK)

Producing Area: Hong Kong

Profile: Chinese Cleaver

Size: 210mm

Steel Type: Carbon Steel 

Handle: Wood Handle

Total Length: 304mm

Edge Length: 203mm

Blade Height: 103mm

Thickness: 6.5mm

Handle Length: 115mm

Weight: 662g

Hand Orientation:  Ambidextrous

 

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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CCK 210mm Kau Kong Chopper...

€111,22
€111,22
Sold Out
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