• CCK Cleaver "Vegetable Knife" Stainless Steel Chopper 195mm - KF1904 from Chan Chi Kee (CCK)
  • CCK Cleaver "Vegetable Knife" Stainless Steel Chopper 195mm - KF1904 from Chan Chi Kee (CCK)
  • CCK Cleaver "Vegetable Knife" Stainless Steel Chopper 195mm - KF1904 from Chan Chi Kee (CCK)
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CCK Cleaver Acier Inoxydable Petite Trancheuse 205mm - KF1912

CCK Cleaver Acier Inoxydable Petite Trancheuse 205mm - KF1912

$187.00 CAD
$187.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos de la forme - Ce couperet fin et léger est le trancheur de légumes et de viande de précision ultime. La lame fine comme du papier vous permet d'obtenir facilement des coupes nettes et uniformes, comme un nakiri. N'utilisez pas ce type autour des os, alors tenez-vous en à la viande désossée et aux légumes uniquement !

À propos des couperets CCK - Créé dans les années 1920, Chan Chi Kee (mieux connu sous le nom de CCK) s'est spécialisé dans les couperets chinois et autres couteaux de chef chinois. Ils sont devenus reconnus dans le monde entier pour leurs hachoirs de haute qualité et sont une partie essentielle de la trousse de nombreux collectionneurs de couteaux. Avec des décennies d'histoire et d'expertise, ce fabricant basé à Hong Kong est la marque de confiance pour les couteaux de cuisine de style chinois.

Length 195 mm |
Height 80 mm
Thickness 2,8 mm
Weight 377 g
Edge/Bevel Double (50/50)
Series Chan Chi Kee (CCK)
Made in Hong Kong

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: KF1904

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.0 / 5 from 8 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","knife","blade","cleaver"].

Review highlights

Reviews

Love the blade but not the handle

"Whilst I love the blade on this knife, the handle is too short, forcing part of my hand to rest on the back of the blade and causing blisters."

— Ayla S. (1/5)

Leave it to Cleaver

"This was a great purchase! From garlic to squash and so many things in between, this cleaver rolls through it."

— Mike R. (5/5)

Big boy

"That knife is an absolute unit. Coming from lighter knives I was taken aback by the heft of it. It handles really nicely and the steel is really nice. I learned later on that CCK knives are intentionally not very sharp because every chefs in China will reshape the blade edge to their liking upon arrival. So they cut cost that way. It would've been a 5 stars otherwise, cause now I'm down another 100$+ to get myself some proper Whetstones. I asked questions to the customer service and they were quick and really helpful, and the package arrived with customized instructions about that specific knife's care. Overall, knifewear is now my go to place for everything kitchen. And it's a Canadian company what do you want more ?"

— Mathieu B. (4/5)

Great for veg and light duty meats

"A solid (no pun intended) little cleaver! Cuts through most veg and meats with ease! Will likely add a bigger one for meat at some point!"

— Jason S. (5/5)

Decent knife but disappointing edge

"Feels great in the hand and deals with veggies and light carving very well. Blade not hold an edge as well as expected, and has chipped twice during light duty on medium-hardness edge grain cutting board. I've only ever chipped one other blade in the 3-4 years I've used my primary cutting board. Pretty disappointed that I have to baby a CCK knife this much. Probably will look elsewhere to replace it."

— Andrew M. (3/5)

Yup!

"Yup!"

— Nicholas J. (5/5)

Probably my favourite knife in

"Probably my favourite knife in my roll right now, impulse buy for sure but I actually use it for almost all veg"

— Hannah G. (5/5)

Great Knife, but can dull fast

"This knife was as described. It is a heavier cleaver for sure and as described it doesn’t hold a sharp edge that long as it is a stainless knife. Would buy again as I use it all the time."

— Joel K. (4/5)

Q&A

Hi, do you still have any CCK knives in stock (any location) that has the stamped logo? Thanks.
All of the logos on our CCK cleavers are laser etched.

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