Before you buy a CCK Cleaver, you must know that CCK has changed the logo design. The version in this article is the old stamped logo that contains all the information about their shop. It includes the size number, shop location, and phone number, and it is part of the history of Chan Chi Kee.
The new batches for 2021 have been replaced with a lasered logo instead of stamped which wipes away the history and characteristics that made the CCK special with their old batches of knives. Everything else is the same. So make sure you contact the seller and ask which batch you get before ordering.
CCK also has changed the packaging. The old batch has a paper wrap around the knife, and they replaced it with a carton box.
Vegetable Cleaver vs. Dual Purpose Cleaver
Chan Chi Kee has many variations and types of knives, the version I’m reviewing in this video is a vegetable cleaver or known as a slicer. It is thin and lightweight and sharpened at a lower angle compared to its dual-purpose cleaver.
Chan Chi Kee Choil + Front Taper (KF1912)
The Choil on the Chan Chi Kee is nicely done and thin behind the edge. The knife will go smoothly through root vegetables without splitting them.
The taper at the Choil is slightly thicker than the front taper of this knife. Therefore you get a sharper performance at the front, and the heel is excellent on denser food.
Food with high water content will stick to your blade, but there is pretty much no resistance while slicing through food with high water content. Over time the food release will be better since you will build natural scratch patterns on the blade. Another option is to add scratch patterns with some sandpaper or whetstone.
Edge durability & sharpened angle
The knife is sharpened at a 20-degree angle per side. The blade has durable stainless steel, so you don’t have to worry about chipping.
CCK has no information about the Rockwell hardness. However, during my testing, the knife feels like a Rockwell of around 58 to 59. Combined with the knife’s 20 degrees sharpened angle, the knife edge can last approximately four to five months with regular honing sessions before needing whetstone maintenance.
Weight and Spine tapering
The knife comes with a weight of 270grams. The blade does have distal spine tapering. The thickness at the heel is 2.0mm, the middle and the front is 1.5mm.
The Chan Chi Kee has a hidden full tang wooden handle.
The handle of the knife is pretty much untreated and dry.
I do recommend adding some mineral oil to the handle. The overall finish on the handle could do a better job. There is no perfect seal from the brass bolster either.
Knife balance point
The balance point of this knife is at the front, which assists you in the up and down motion.
The blade profile is on the flat side, but the heel and the front have a slight curve to prevent you from digging into your cutting board. The curves also give you the ability to rock on herbs.
Conclusion and recommendation
The Chan Chi Kee KF1912 is an excellent vegetable cleaver, especially if you like a straight blade profile. Stainless steel is also quite durable. It is one of the lightest vegetable cleavers I have tried in this size, and they achieved this by adding a distal spine taper. The wooden handle is pretty rough and untreated, but the brass bolster is very comfortable. However, the overall fit and finish could be better, especially around the handle area. Unfortunately, the online prices are very steep, and you will be paying a premium.
🛒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 article:
Chan Chi Kee NO.2 (CCK)
KF1912 (Wooden handle Vegetable Cleaver, Slicer)
KF1902 (Wooden handle, Chopper)
Thickness: 2.0mm at the heel, the middle and front 1.5mm
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.
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