Reasonably priced Chinese chef's knife?

[Sid Post]

I'm looking for a reasonably priced Chinese chef's knife. I don't want a psuedo-cleaver and I don't want to spend $200+.

What's available out there via mail order/internet in a large size and moderate cost? I really want large, thin, and light.

Thanks!

[timwaltham]

the hiromoto AS line of knives are always said to be good value. good steel at rockwell 60-62, 2mm thick. i have the 18cm chef knife which is at $114, 150grams, blade heavy balance.

http://www.japanesechefsknife.com/Ten...

[Sid Post]

I've spent a lot of money with them. They are a really great source for Japanese market knives.

I have a South Korean knife headed to the USA after striking out on the CCK I really wanted. I'll report back when it gets here.

[Chemicalkinetics]

<I have a South Korean knife headed to the USA>

Cool.

<after striking out on the CCK I really wanted>

What does "striking out" really mean here?

[Sid Post]

The model I really wanted wasn't available for purchase in the USA without a lot of ordering hassles. Maybe someday when I'm in Canada or a large "china town" somewhere, I'll find the model I really wanted. Locally all my options were cheap Chinese junk. The Japanese options were tempting but, too much for a "test drive" option.

The South Korean option was much cheaper and MUCH EASIER to order and pay for. Since it appears to be a similar knife at 1/3 the price and was a much easier ordering experience, I submitted my order and paid my money.

[Chemicalkinetics]

I see. You must wanted a fairly specific knife. By the way, which model would you have wanted from CCK? Just curious.

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

Good luck with the South Korean option.

[JavaBean]

+1 on the cck.
alternately, check out your local Asian grocery stores. I've found a some very nice ones for little money...you just need to dig.

[tcamp]

Based on Chemicalkinetic's previous recommendation, I got the CCK 1303 and have really enjoyed using it for veggies. In the summer, I'm sure I'll get even more use out of it.

It is indeed large and light, and the price was right. It is carbon steel so you need to clean and dry it right away.

[iyc_nyc]

+1 (also based on Chem's rec :-))

[Chemicalkinetics]

Thank you, tcamp. Thank you, iyc nyc.

[fourunder]

I'm happy with my collection of Dexter Russell for the last 30 years....but I plan to purchase the CCK for my son based on previous communications.

[Chemicalkinetics]

Dexter makes wonderful Chinese vegetable (medium blade) knives, but CCK will offer you many more choices. I recommend getting the thin blade CCK. >90% of the home kitchen tasks can be the thin blade knife.

[Chemicalkinetics]

< I really want large, thin, and light.>

What you want is what Chinese call: 桑刀 or 片刀.

If you like carbon steel Chinese Chef's knife, then you really cannot go wrong with Chan Chi Kee (CCK) thin blade slicers. It has a great reputation, and I have many CCK knives over the past couples of years.

If you live close to a Chinatown, then you may able to find some. If not, then you can get one from Mark (Chefknivestogo). I recommend the small slicer:

http://www.chefknivestogo.com/cckcleaver2.html

It is not small by most people's standard. It is just small by Chinese restaurant standard. If you want a larger one, then this is the one:

http://www.chefknivestogo.com/cckcleaver1.html

It is larger than most Chinese Chef's knives you probably have seen. It is the one on the right:

http://jendeindustries.files.wordpress.com/2010/07/4-cleavers1.jpg

I have the pleasure of buying and using the stainless steel version of the small slicer. It is a great knife, but unfortunately, you will have problem finding one.

http://chowhound.chow.com/topics/886616

If you really want it, then you can contact the Canadian CCK store and ask it to send one to you.

Some say Suien Chinese Cleaver is very good, but I have not had the pleasure using one. You can get one from Japanesechefsknife for $160:

http://japanesechefsknife.com/Chinese...

[rosetown]

>I have the pleasure of buying and using the stainless steel version of the small slicer. It is a great knife, but unfortunately, you will have problem finding one.<

I wonder how it compares to the carbon steel versions in your experience.

[Chemicalkinetics]

Hi rosetown,

Haven't talked to you for awhile.

Here:

http://chowhound.chow.com/topics/886616

In short, the stainless steel version is better than I originally thought. I think the carbon steel version is mariginally better at holding the edge, but the stainless steel CCK KF1912 holds its edge very well.