HOME > Chowhound > Cookware >

Discussion

My review: CCK KF1402 Cleaver

Ok, this is not yet a review since I have not used the knife, but I will do so. I am just so happy that I ran into this Chan Chi Kee (CCK) knife in Canada because I have longed for it. I was seriously considering buying the larger one and was comparing the two knives for awhile, but the owner promised me that the small one KF 1402 is more than sufficient for restaurant and household usages. The large one would have only cost $5 more, so it really wasn't about the money.

http://www.chanchikee.com/ChineseKniv...

It costs me ~$48 in Canadian dollars including tax and all. It weighs 479 g, which is actually the heaviest knife I have. Here are some photos: (1) the store where I bought it from, (2) KF1402 full shot, and (3) the balanced shot. I will update my experience. I actually looks promising.

 
 
 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. Nice looking, how's it feel? Looks like an interesting store too

    16 Replies
    1. re: BiscuitBoy

      It is an interesting store. It is setup like a professional kitchenware store with typical workhorse tools, but a bit more opened and a bit more clean. It is more geared toward Chinese/Asian cookware. For example, I remember seeing many woks, wok related utensils, and not nearly as many baking pans. I actually stopped by there to ask for some Dim Sum restaurant advises, and noticed a good selection of CCK knives in display. So I went back to buy a knife. Really helpful people.

      It is commonly believed that this knife (e.g. KF 140X series) and the Chinese small slicer (e.g. KF 130X series) are all that needed in a residental kitchen. which is why I have been hunting for this knife for a long time. I have seen this style of knife, but I wanted a CCK brand one.

      The knife actually feels very good in my hand which is why I think it can be promising. I don't know for sure. It is my heaviest knives, but it does not feel being the heaviest. The edge is not sharpe at all. I think I may sharpen just a little at a very wide angle (25-30 degree per side...). Afterall, it is a real cleaver. I will get a chicken this weekend and try the cut the hell out of it and see. (oh well, one less chance to use my honesuki then). :)

      1. re: BiscuitBoy

        I believe the store is affiliated with the CCK shop in Hong Kong. They have only the two stores, and the prices in the Pacific Mall, Toronto store are very good, better than U.S. prices I have seen online.

        If anyone Stateside wants an excuse for a vacation in Ontario, CCK will fit the bill.

        1. re: jayt90

          I didn't go to the CCK store in Toronto in Pacific Mall. I went to a store in Chinatown Vancouver

          1. re: Chemicalkinetics

            "I went to a store in Chinatown Vancouver"

            how did you like Vancouver?? Nice city eh...

            That's a badass lookin' blade Chem..enjoy!

            1. re: petek

              <how did you like Vancouver?? Nice city eh>

              Yeah.... I went around and tried many restaurants. You can read it here. Just jump to near bottom to see my final report.

              http://chowhound.chow.com/topics/849949

              I will tell you a secret too .... Canadian women are very pretty. :)

              1. re: Chemicalkinetics

                "Yeah.... I will tell you a secret too .... Canadian women are very pretty. :)"

                That's no secret! I've known that for years :D

                1. re: petek

                  <That's no secret! I've known that for years :D>

                  Why you... you didn't tell me for as long as we know each others ..... You could have told me earlier :D

                  By the way, I edited the above post. There is a link to another post.

                  1. re: Chemicalkinetics

                    "Why you... you didn't tell me for as long as we know each others ..... You could have told me earlier :D"

                    Sorry buddy..I'm kinda protective of our fine Canadian women..+ I'm selfish and greedy ;)

                    1. re: petek

                      <I'm kinda protective of our fine Canadian women>

                      That I can kind of understand even though I disagree. :)

                      <I'm selfish and greedy ;)>

                      Greedy? Now, that does not make any sense.... How many women do you need anyway? :D

                      1. re: Chemicalkinetics

                        <How many women do you need anyway? :D>

                        All of them....

                2. re: Chemicalkinetics

                  Wait, Canadian women are pretty? Crap, why didn't you tell me before I came all the way to Japan?

                  1. re: TeRReT

                    I was just thinking about our earlier conversation too. Apparently, there are very pretty women in Canada and Japan too..... Why don't I live in these countries?

                    1. re: Chemicalkinetics

                      There's lots of fun technology and knives and equipment and food here too. I still have to review my entire tiny little kitchen that is completely different from my Canadian one and all 3 of my knifes in more detail. I am finally starting to get settled here so will have more time to take pictures and review everything :P

                      1. re: TeRReT

                        Thank you in advance then. By the way, what cutting board did you finally get for yourself?

                        <Crap, why didn't you tell me before I came all the way to Japan?>

                        I only found out this in my recent trip a week ago which was way after you left for Japan. You should blame petek. He knew this for decades.

                        1. re: TeRReT

                          @TeRReT - That reminds me, being that you seem to be able to buy knife stuff from japan a lot cheaper than we americans can, would you be able to buy kitchen stuff for people (with their money) and then ship the items to people after you return to america? Hopefully, I'm not breaking a rule here

                          Also, japanese women are pretty darn hot themselves if you ask me.

                          1. re: shezmu

                            You can have stuff air shipped from Japan Chef's Knives for $7. I don't know how good their prices are but, they beat everything I found CONUS.

          2. Thanks for the review, chem. That is one serious hunk of metal. Looks quite blade heavy (no surprise). I look forward to seeing more of your thoughts on it once you've put it through its paces.

            1. I have used one, a 1302, for two years, and it is well balanced, never heavy or fatiguing. The silver paint has worn about 50 %. I sharpen it at a normal angle once a month with their water stones, plus daily steeling.

              I have cut through fish backbones, but it never gets too close to beef or pork bones. I would never hack through a fowl with it.

              It is a pleasure to use, very precise, and there is an added bonus: guests shy away from it and if they are helping out, they'll prefer the indestructable Sabatier!

              1 Reply
              1. re: jayt90

                <I have used one for two years, and it is well balanced, never heavy or fatiguing>

                That is the thing. It is technically HEAVY due to its true mass, but it does not feel as heavy as it is.

                <I have cut through fish backbones, but it never gets too close to beef or pork bones>

                I will try chicken today. :) It should be fine. I need to sharpen it first. Soaking my waterstone at this very moment. :D

                <they'll prefer the indestructable Sabatier.>

                I bet this knife is as indestructible as a Sabatier.

              2. I wish I could stumble upon one where I live .... oh well .... maybe someday in my travels.

                1. Update: I have sharpened this KF1402 knife (a true cleaver) and segmented/deboned a chicken. The knife was roughly sharpened at 25° each side on a 1000 grit stone and lightly finished on a 2000 grit stone. It was sharp enough to slice paper, but not enough to push cut a paper. (I probably can get it to push cut paper, but I didn’t try. I will update later if I can get it to push cut paper. )

                  I used slightly different techniques to prepare the chicken to try to better suit the knife. For slicing, I held the knife very forward with at least three fingers and sometime all five fingers on the blade (first photo). This allowed very good control of a knife, and made this blade heavy knife felt much lighter. Since this is a cleaver, I have intentionally chopped through the chicken bones with it. For chopping, I move my fingers back on the handle. It worked extremely well. Because KF1402 has a heavy blade, a moderate swing speed was enough to create enough momentum to cleanly cut through the joints and bones. I have also chopped through the joints by simply placing the knife on the joints and tapped on the blade spine (second photo). For some reasons, it worked much better than my previous meat cleaver. There was no visible chip on the knife blade despite a few bone chopping. The edge remained sharp enough to slice paper.

                  Overall, I find the KF1402 very efficient both in speed and in effort for butchering the chicken. It is not as detail oriented as a honesuki knife. KF1402 was effective in removing large meats from the bones like the breast meat, but it lacked the finesses to remove smaller meat like the meat around the drumstick. It can be done, but not as easy or as clean as a honesuki knife. For chopping through bones and joints, the KF1402 is better than Moritaka honesuki. For cleaning removing meat around the bones and tight corner, the Moritaka honesuki wins. I like the knife a lot. Unfortunately, I don’t have a wood block which can fit it.

                   
                   
                  1 Reply
                  1. re: Chemicalkinetics

                    Just three more photos for illustrating the knife geometry.

                    The first one is a comparison between this KF1402 with Moritaka AS Honesuki. The KF1402 is slightly thicker.
                    The second photo shows the blade grind looking down from the front. It is uniformly thick on the top and then tapper down quickly and remains thin an inch above the edge.
                    The third photo shows the blade grind looking down from the heel side.

                     
                     
                     
                  2. Thanks for the review. I'm sure you'll have more to say as you get used to it. Can you compare the usefulness of 14xx vs.13xx? I like my 1302 for general use, mostly French or Mediterranean food prep, but if I had big jobs like restaurant or catering, (I don't) I might want the heavier model.

                    I also use their small butcher knife 2204 for cutting and mincing.

                    Do you have any thoughts on the manufacturing process? Hand labor? Carbon content? Brittleness?

                    1 Reply
                    1. re: jayt90

                      <Can you compare the usefulness of 14xx vs.13xx?>

                      KF 13XX (桑刀) model is certainly much more useful on a daily basis. I have a KF 1303 and I can use it for slicing meat, chopping vegetable (even butternut squash), mincing garlic, ginger...etc. The only things which I do not use it for are the very heavy jobs and the very small jobs. For example, I use a real cleaver for cutting through coconuts, and a paring knife for peeling an apple. Technically speaking, I know I can use the KF 1303 for deboning a chicken too, but I rather preserve its very refine edge.

                      So if I have to project my frequency of using a KF1303 vs a KF 1402. I say about a ratio of 95 to 5. I just do not have that many heavy crushing jobs.

                      <I also use their small butcher knife 2204 for cutting and mincing.>

                      That looks very good too. It is for butchering pork or lamb...etc. The rounder tip makes it easier to open up a whole pig...etc. Let me find a video... Ok, I find the video, but it demonstrates a different knife.... Nevertheless, it is another one:

                      http://www.youtube.com/watch?v=TkV4Z2...

                      <Do you have any thoughts on the manufacturing process? Hand labor? Carbon content? Brittleness?>

                      I am pretty sure these knives are mostly made by machine, and finished by hand. In term of knife hardness, cowboyardee and I once guessed that they are about HRC 59-60 based on the way we felt during sharpening the knives and using the knives.