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Thank you for commenting mate and apologies for my delayed response. I love all knives and kitchen utensils in general, as you may have noticed. I don't even like any sport, just cooking, BBQing, stir frying and so on. I would say buy as many knives as you can afford, with some restraint obviously as we all have limited space and funds. Having a large, diverse collection of knives really does make cooking fun. It also keeps your knives sharper for longer if you are rotating them frequently. Plus good quality knives are something you can share with friends and family and pass on one day to your kids. When it comes to high carbon steel, stainless steel, wooden handles, steel handles, I believe it it best to buy what makes your life easier. Stainless steel and wooden handles for cleavers are my preference. I have quite a few high carbon blades but I honestly don't use them very often.

Good morning mate, I just sub'ed to your channel. Thank you for commenting here. The CCK cleavers bottom left are all from StanLee in WA. A very good company, they seem to have stockpiles of the older stamped variety. Give them a call, they are really easy to deal with. www.stanlee.com.au/?s=cck. For all other Asian cooking utensils I highly recommend Leung Tim outlet in Burwood. They have an extensive collection of cleavers as well. Leung Tim Choppers Co - Address: 198 Burwood Rd, Burwood NSW 2134 Hours: Tuesday 10:30 am-4:30 pm Wednesday 10:30 am-4:30 pm Thursday 10:30 am-4:30 pm Friday 10:30 am-4:30 pm Saturday 10:30 am-12:30 pm Sunday Closed Monday 10:30 am-4:30 pm

@@rapidreviews6356 thanks mate I really appreciate it, I’ll check them out, found this video really helpful and look forward to your future videos

@@rapidreviews6356are the cck bone cleavers bottom right from StanLee too? Thanks

Ended up getting the one you have multiples of from stanlee. Great knife, I’d ideally like a bit heavier version of it for cutting harder vegetables. Have you found any other good stores in aus? Cheers

@@gunsandgear2689 Sorry mate, the CCK heavy BBQ cleaver is from Ebay. CCK are not easy to find. I emailed CCK Hong Kong a couple of times but got no reply. They do have a shop in Canada it seems.

I agree it is a nice blade. But there's something about it which makes me prefer CCK.

@@rapidreviews6356 I think the "Something" could br it's super stiff feeling. I don't have a ton of Experience with the blade style. The Dexter seems stiff to me. The other cck blade looks more steel "twangy" I can only speculate. I'm using the Dexter Chinese chef more than my normal chef blades. .

@@IAmNoeyes Yes you could be onto something there. It does feel very stiff and just slightly clunky?

Apologies for the late reply my friend. I am in love with all CCK cleavers. My thoughts on CCK cleavers in general is that they are very difficult to buy. In Australia I am not aware of any actual CCK outlet. There are a few smaller knife dealers online who may have a couple of CCKs but they are usually just one size, or out of stock. If you check the CCK website in Hong Kong, they have an email address and they also have a store in Canada. I have sent some emails but not received a reply. If you or anyone else can point me to a good CCK dealer who sells the full range I would be very happy. I have purchased a large BBQ chopper from a CCK dealer on Ebay, but again limited choice. Please CCK open in store in Sydney!

Thank you for commenting. I have had some of these for over 20 years and they are still going strong. I recommend whetstone and kangaroo tail strop to maintain. I find the ceramic and metal steels aren't very effective. That's possibly because I suck at using them.

That is the GS-11, a flexible knife. In fact this was one of the first Globals I purchased back in 2000. A fantastic knife which is still going strong. globalknives.com.au/knives/classic-15cm-utility-knife-flexible/

I am trying to do as much as I can with cleavers like Chinese chefs. I have close to 100 knives and I do still mix it up. You're quite right about the deboning and filleting knives, I do use those. Thanks for commenting.

I love the feel of the CCK cleavers, they just fit perfectly in my hand and the blades do not flex like Leung TIm. I also love the fact that all the Chinese BBQ restaurants use CCK choppers for the meats.

Sorry about the delay mate. As you have probably noticed we don't take things very seriously at Rapid review HQ..

Cck are best!

Where can we get a cck chinese knife in the US?

@@eddiezamora4300 google

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I completely agree with you Mark and I appreciate your feedback. Cheers mate!

You might find this interesting (I hope)! I've got all my Globals ground at 11 degrees instead of the factory 15...and I really like the difference! For home use the edge retention is still ok and they (in particular the GF-33) then cut as well as some more expensive knives I have (e.g Miyabi Birchwood).

That sounds interesting Mark. I will give that a try during my next professional sharpen. Thank you once again for your advice.

A small update - just received a Global Sai-06 (9.5 inch 3 layer clad chef knife). Very pretty, and supposedly ground at 12.5 degrees...I didn't believe it and resharpened at 11 degrees (using my guides)..wow - what a difference - fabulously sharp and a visibly cleaner edge than my other Globals, It is slightly blade heavy but a forward pinch grip overcomes that! The edge is. just. so. clean. Destroys the cutting performance of my (previously) favourite knife (GF-33), I am just amazed...this guys is a beast!

...sharpening, stropping both knives carefully and retesting, performance about the same. I possibly have some more sharpening to do on the Sai (after changing the grind to 11 degrees...I may not have got the entire length of the blade uniformly ground), so some more time is needed, but overall I'm thinking similar rather than better!