Posted By: Richard
- verified customerThe CCK KF 1303 is a very thin blade Chinese carbon steel chef's knife. Because it is a carbon steel knife with laminated surface, it would not rust until the laminated surface is removed. I have sharpened my knife, giving it a 10o/15o compound edge. In doing so, the bevel has no lamination and will now easily taint/rust/patina. The knife can take on an edge. The original factory edge is not too bad either.
Unlike the Dexter-Russell Chinese chef's knife, which is also a good knife, this CCK KF1303 is a very thin blade knife. As such it is very light and can slice food with very little resistance. Excellent for most food preparation works. On the other hand, it does not have the same toughness of the thicker blade Dexter knife. I would not recommend using this thin blade knife to cut very hard objects like bones or heavy duty works.
The CCK KF 1303 does not have good finish. I bought two of these. One has a very small crack (1mm) on the handle and the other one has a very small bent at the tip of the spine. Neither has any real impact on performance, but potential buyers should not expect a great finish knife.
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