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Hi, what brand/model was the lightweight bone cleaver? Thanks for the useful video

Very interesting, thanks.

Is the CCK 1303 thinner behind the edge than the 1301?

@cookingwithcleavers6482 - Do you know if they are right handed or double beveled? I'm left handed.

what is the best flat out? Money not a issue for slicing.

For a good budget option : Victorinox cleaver

Set speed to 1.5 x

This review is so biased. Can tell you actually haven’t used this shibazi cleaver , and prefer European blades. I’ve had mine for over 14 years cuts through whole chicken carcasses, opened cans of ketchup, cut 1000s of steaks and still sharp enough to cut mushrooms. You just seem too weak to use that knife and you complain.

You lost me once you whipped out the calculator

What brand is that cheaper cleaver made in Taiwan you had mentioned

I see you’re not that active the moment but thanks for the video. I came to your channel because I am working on thinning and reprofiling a Chinese cleaver. After seeing your knives I think I wil go quite thin and flat. The edge has a lot of belly at the moment

Have you came across or heard of a brand.. QunYun? I picked up a QunYun #2 about 6ish years ago from my local Thai market. Only $16, couldn't pass it up... fast forward... Only until recently I found out about the numbers. It's marked 2, Thick af but that being said I wanna see the 3. cant find anything on that brand or knife anywhere tho. It's still one of my main work horses & prized possesions...

Dead man walking review of a cleaver with more flaws than strengths. If this costs more than $30, it is a ripoff.

Do you know any places in taipei that stock them?

No its in opposite direction you are putting the pressure

If you're using a effin 3m sticker to hold the holder then you love to live on the literal edge man. Those things always end up failing.

I owned one of this same model, i dont know if my luck is not good, but the sharpness not last long, and its sucks

Can you please tell me where in Taiwan CCK can be purchased? I have family coming to visit and would like them to bring back at least a 1301. They are currently in Hsinchu, but are in Taipei often.

I used just a good "mill-bastard" file of 200mm length to 'grind' the edges and then a small 100mm "mill-bastard" file to round things up. By far the easiest method for me. One matter that holds true for all sharpening procedures is consistent angles and strokes. I can't be bothered with stones, strops and honing rods.

Shibazi zuo tp03-1/2 are 40cr not 80cr as the video states. The F208 are 80cr core steel.

So with stainless steel cleavers, do you not use a honing rod at all? Or just stones?

Hi Cooper. I wanted a CCK KF1912 but was daunted by the current $110 price in the US. Didn't care for the spine of the SBZZ F208-2 -- too thick and too sharp in the hand. I found the Wangmazi 2# light slicer/mulberry knife on Amazon for $25. Thermal-hardened 40Cr13 stainless, came very sharp but easy to sharpen. About 2mm thick spine rounded for comfort. 200x90mm. Flat belly like a CCK. Drops through food. So far, I really like it, but it's my first Chinese slicing knife, so I don't have a reference point. If you have a chance to try one, I'd be very interested in knowing what you think!

Even with a thin CCK slicing cleaver you can see that it is wedging the sweet potato.

No chopper king?

the handle on these knives tend to fall off and it makes the blade useless.. always look at the handle is the length of the handle not some little extention.. you should see the blade in the handle going through the length of the handle.. the rest is just personal pref.

So you didn't use the knife, but you have reviewed it? You 'think' or 'suppose' the edge retention is bad? I mean, I appriciate what you have to say, but this is not a review, this is an unboxing video. Btw, in 2021 I payed for the knife 21 USD, on Aliexpress with shippipng to Poland. You're right, it needs to be grinded if you want to use it as normal slicing cleaver, because it doesn't cut straight, but apparently in China it is listed/advertised as a fish slicing knife (for something like sashimi?), so that might be intentional. Mine wasn't bent, and the handle took mineral oil great, but it is S210-2. I left the grind as it was, but slimmed it a lot, so now It cuts straight and much easier. For 21 USD shipped to Poland I think this is the best option I could get. Needs some work out of the box, but It is well worth it.

Steel is a compound of iron and carbon. ALL steel has carbon. Without carbon there is no steel. How, and why the media and the steel industry cloud the language and introduce ambiguity when discussing steel is mystifying. I repeat, ALL STEEL HAS CARBON. The term "carbon steel" is redundant.

Victorinox offers two Chinese Cleavers. I have their "Victorinox 7-inch Chinese Classic Chefs Knife Stainless Steel Cleaver Butcher Knife Fibrox Handle". It has been offered by Amazon since 2011. I paid less than $45 and think it is a great purchase. It's handle is very comfortable. The width of the handle is especially comfortable; it does not pinch the inside of the middle finger. I hope to see your view on this wonderful cleaver.

Clearly not professional.. You should work on your game before telling us

Cooper, I hope you review the Victorinox 7" Chinese Classic Chefs Knife Stainless Steel Cleaver. It looks very interesting as a thin vegetable slicer. I do enjoy your thoughtful reviews and am interested in what you might say about this cleaver.

Thanks for the video. I just got my first beater cleaver the Winco KC401 to learn how to use and sharpen. Video helped a lot with getting some knowledge quick. I can proudly say I only fucked up sharpening twice before finally fixing it :D Ill probably start over again later in the week because I messed up the stropping on some spots but luckly sharpening is fun.

I've been spookin on your videos for a while now and love to hear your feedback. I've spent a bit of money on Japanese cookware and knifes and want to delve more into Chinese knifes and cookware... you were one of my gateways. Hope you upload more, but either way, I hope you're doing well

Cooper, even when I slow down the speed of your video, your voice is muffled. I am using a two year old MacBook Air with the latest OS. So it's not my computer. Please speak more clearly, and slow down and you will get more subscribers. And omit the "ah" that I hear every five seconds.

I saw that you really seemed to prefer CCK over Maestro Wu. Aesthetically, I really prefer the western handle of the Wu. Is there a Chinese cleaver of similar price point, steel quality, and thinness (probably not a word) as CCK but with the western grip.

How would you compare the Chinese cleaver to a Japanese one with a wa handle?

I have the smallest cck carbon slicer and love it. I also have a large stainless cck slicer with a green plastic handle, which is a tad big for me and doesn't fit in my knife rack. I also have that shibazi which is a good all rounder and will go through smallish bones. The Japanese Chef knife website also have some good cleaver options at different price points and ship worldwide. Including the much loved but expensive Sugimoto no6. Thanks.

That's a mouthful, why don't you just call it the Chinese chef knife?

Well the Shibazi is 30 AUD and the CCK is 150 AUD. (for me at least.)

Can i sharpen my carbon steel cck cleaver like this

I really enjoy watching you’re channel it’s very informative and matter of fact; especially in regards to you’re reviews of the products in you’re videos.

Sadly they don't sell at Amazon. Ugh.

The new laser etching and QR code on the blade is SO LAME. Took away the rustic old school charm 😢

HI, I really appreciate your channel. I have a cheap knife i purchased at a local Vietnamese market that I really like, and I've been looking for a better quality version but I can't find one. It is cleaver-shaped, about 5-6", but instead of being perfectly square, it has a slight tip. Not a triangular tip like a kiritsuke, but a small curved one. It is think like a chinese cleaver, and very slightly curved blade. Have you ever seen a knife like this? I'v seen heavy meat cleavers with this shape, but never thin vegetable knives. Thanks!

Keep making content Cooper! Your videos are great

I’ve been using my CCK KF 1912 for a few years now, and really enjoy it; but for better edge retention I am considering the KF 1303 (but carbon steel can be such a PITA).

I love my CCK stainless-so versatile, once you get over your Western bias that a knife should rock on the board and that cleavers are for meat. The CCK has a very thin blade, but it took me a good year of regular use to get over my bias and come to appreciate the versatility of a vegetable cleaver…

Come back to UA-cam! Your content is great.

If price was no object, what is the best cleaver you have used so far?

Any thoughts on dexter russels?

If price was no object, what do you personally think of the best all round Chinese cleaver someone can buy?