Average rating is 4.7
I grew up in a household that almost exclusively used this kind of knife in the kitchen,so I was ecstatic when I found this particular knife online. Kudos to this company for doing its research! The CCK small carbon steel cleaver is an unlovely knife,but it is a workhorse when it comes to vegetable prep. It is also offered at an awesome price here. The blade is thin,easy to sharpen,and even for my small hands the handle fits comfortably. I used to always use a chefís knife when dicing onions and slicing tomatoes instead of my old $4 (now retired) Chinese vegetable cleaver which had a thicker blade,but this one glides through with no wedging. This knife has not let me down yet! If youíre looking for an entry-level Chinese cleaver for slicing and general vegetable prep that wonít break the bank but will introduce you to what this type of knife excels at,the CCK KF 1303 is for you. Just make sure youíre willing to deal with extra hassle that comes along with carbon steel knife maintenance.0.3
By: LawrenceForest Hills,NY
Great for chopping large quantities of veggies. Blade is very thin and glides through food without wedging. Very rustic looking with not good fit and finish and will patina/rust but still a bargain for this level of performance.0.3
The 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.0.3
Unlike the Dexter-Russell Chinese chefís 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.
this is such a good prep knife. very sharp and hard to find. great job cktg!0.3
What a fun knife to use!! It takes an edge very easily and is a joy to sharpen. Since I received this knife,I have used it for just about everything I do in the kitchen.0.3
It makes food prep fun again.
As others have said,the fit and finish of this knife is not good,but for the price,you just cant beat it.
Good cleaver,thin and light. Convenient for food transfer from cutting board to pan. 0.3
By: choochSanta fe
This knife is by far one of the best knives for the money. I have owned several Chinese cleavers and it out performs all of them. BUY THIS KNIFE!!!!! Also the whole process of ordering and shipping was a breeze here,and was very prompt. The package took only three days to arrive.0.3
This is my second purchase and thus second review. I like to add that I have switched from the Dexter-Russell Chinese Chefís knife to this CCK KF1303 knife as my main knife. They are both good knives,but KF 1303 has two big advantages. First,KF1303 can make thin and precise cuts because it is a much thinner blade knife. Second,the knife can be easily sharpened (thinner blade) and it remains sharp longer for it is made from harder steel knife. 0.3
Buyers should be aware that this KF1303 is a carbon steel knife,so it can rust and it does require more care than a stainless steel knife. In addition,it is a thin blade knife,so it cannot work on heavy duty stuffs.
The knife is just great,especially for its ridiculous low price. It out-performs knives which are twice and three times of its price.
By: Bryan GTampa,FL
If you want to try a cleaver out to get a change from the standard chef/gyuto ... this is the one. There is a reason these things have a cult following. The finish on these are pretty poor as mentioned elsewhere. They look like they were hand made in a back room. With that said,for the money I doubt you could get better. The profile is fantastic,the steel is good solid performing Carbon in terms of sharpness,edge retention and ease of sharpening. And personally I prefer a nice patina over scuffed up stainless. If you canít keep your knife clean and dry you should be shopping BB&B for kitchen aid knives. Just my two sense. I am always telling Mark to rehandle some of the cheaper knives and sell them for a little more. This is one of those knives. If it have a better finished handle I would spend 50-60$ for this knife. This gets 4 stars based solely on the price. I would give it 3 if priced higher,but for 30$ the rough finish is acceptable.0.3
Thanks to my cleaver buddy Salar B. for purchasing this for me. I thought my small was a good size but itís nothing to the Large CCK he has. Thanks again buddy.
By: Michael McCullenChattanooga,TN
Love this cleaver,it is so comfortable and light,and holds a great edge.0.3
Its dirt cheap,and its great too. Thanks to its extremely thin grind,it can perform on par with many Japanese knives,but it can be a bit lacking in edge retention and might not support as acute of an angle. If you’re looking for a fun toy to play with,this one is highly recommended.0.3
Great value. Excellent blade size/shape. Edge profile is just right (for me). Bought two of these because I liked it so much. Highly recommended.0.3
Oustanding knife from CCK. Shipped promptly all the way to Ireland. Makes veg prep a breeze,but used it for slicing meat wafer thin too! Got a present of a Damascus steel blade from my Girlfriend and shes not impressed that my little cleaver is never out of my hand. @ $29 you just cant go wrong!0.3
This cleaver may be small when compared to their large cleaver,but at 8+ inches,it dwarfs my German meat cleaver. The balance and heft is perfect,though. Itís already an extension of my hand. 0.3
Let me add myself to the ílooks rusticí crowd. It looks like a lawnmower blade thinned to cardstock proportions,but oh,is it ever sharp. Out of the box,it was as sharp as Iíve ever gotten a knife,though I will have to smooth the secondary bevel to make the knife really perform. That said,tomatoes,onions,rhubarb,carrots,celery,all fell to this new weapon today. Itís also very good for firm cheese and chocolate.
The one problem is that it practically takes two hands to release it from the magnetic knife strip,but Iíll get used to that.
I may be done with Stain resistant steel forever. Even with the rustic finish,I prefer this look to the shiny blades right next to it.
Thanks,Mark for providing this service so well. Once again I had my knife less than 72 hours after ordering,and I live 1000 miles away.
By: Cheng WoosterAustin,TX
My husband loves this cleaver. It cuts through meat and watermelon so smoothly,like cutting tofu!0.3
For the price I don’t think it can be beat.0.3
Edge shape is pretty flat and makes sharpening easy. Handle was good,I just added a thin coat of wax.
It was also a bit bigger than I expected,and I’m glad I didn’t get the larger CCK on here as I think it would have been too big for my needs.
By: Sebastian ParkerTampa,FL
Absolutely LOVE my cleaver,the website,and the fast delivery. ChefKnivesToGo rocks. Customer for life0.3
This cleaver is pretty awesome. The thin blade is great for all veggies,I use it for precise cuts on carrots,brunoise of shallots,chiffonade of herbs. It does the range of work I need it to do. I am still thrown off by its balance but can’t set it down. This thing has earned a place in my knife roll. 0.3
By: Robert KlemmMilwaukee,WI
Yup yup... cheep n awesome!0.3
you know,I read the reviews about the fit/finish. I was hesitant as this was also my first carbon knife. Wow,Mark got me a nice one and it is great. Thin! Sharp! I’m using it as my primary knife now. What a deal for the price. 0.3
Got mine in the mail today,was a bit nervous after seeing reviews saying they got bent tips,edges,got it out of the box and was pleasantly surprised. Looks good to me,decently sharp,feels great in my hand,puts my chefs knife to shame. A great knife even better that it was cheap.0.3
By: Cameron Gunn Boise,Idaho
I doubt You could find a better veg cleaver for even twice the money. Yes,it’s rustic with its kurouchi-esq finish and raw wood handle,but this is a serious chunk of steel that will take a very keen edge. It’s thin,lite,and makes me want to make dishes that require a lot of fussy veg prep. It’s straight high carbon,and mine’s starting to patina,but this knife is all about performance,not looks. Did I mention that it’s a breeze to sharpen too? I’m only deducting a star for the unfinished handle. 0.3
Just received my CCK 1303. Feels great,nice thin blade,decent edge out of the box. cannot beat the price for this kind of knife. it also arrived promptly and well packaged,thank you Mark.0.3
By: Jacob MacGownReading,Ma
I bought this knife for an experiment on the different styles of chef knife and cooking around the world. i have to say after trying the standard french knife,the gyuto,the santoku,and the american chef knife. this knife takes the cake. after getting this i have never worked faster and more accurate on the line. i love the weight and the length of the handle. it’s short but the way a knife is supposed to be held it’s perfect. sure handle is unfinished and the blade looks like someone took a steel train rail and turned it into a knife but that adds to the character. and personally who cares about what the knife looks like as long as it performs well. i love this knife and it is always welcome on the line at work0.3
After i got this knife I was surprised at how much faster I rip through prep work. the knife is amazing and I recommend it to everyone. sure it looks like someone hammered a railroad spike to make a knife but it works. The only reason i give it a 4 and not a five is that the blade needed a sharpening when it arrived,but after I took it to a wet stone I have not had a better knife ever. This is always welcome on the line with me.0.3
By: JP Portland,OR
Great cheep cleaver. 0.3
Being forewarned that the fit and finish of this knife was sub-par,I have to say that bang for buck,this knife cannot be touched. It holds a true razor edge,and is very versatile and fun as heck!0.3
By: Haifeng JiangLaramie,Wyoming
This knife is ok,if you really want a Chinese cleaver,buy other models,not this one,the blade is as thin as a piece of paper,which a real Chinese cleaver will never be like. I grew up in China,the real cleavers all have thin edge,but the back spine is usually pretty thick,I’d say at least 3 times thicker than the edge part,that gives the cleaver a very good feeling. Well the CCK is just too thin all over the blade which makes it too light to handel. Other than that,the knife is built with ok quality,the blade body is not flat,the edge is not straight,the handel is cheap,I have to say I’m really disappointed with it. It’s not even as good as the one I use to have,and I got it from a local blacksmith in a really small town where I grew up. I’d say that one is at least 3 times better and the price is 10 times cheaper.0.3
I ordered one to see what everyone was talking about. After about a year of using mine I can say that I love it.0.3
Love the profile on the blade. Thinned mine just a little and couldn’t be happier for the price.
Holds a nice sharp edge,and I smile ever time it falls cleanly though carrots and onions.
By: John BRockville Md
The real deal. All function. Good balance,easy to keep sharp,perfect weight.0.3
By: Marc TCalgary,AB
I’ve been using the blade for about a week,and I love it. Light and comfortable,then and great for slicing and chopping. 0.3
There are two minor complaints. One is the decision to round out the edge. Though they justify this by saying the edge would otherwise catch on the cutting board,that’s really only a result of improper use. I think a flat edge is better on a cleaver,because when you’re chopping fast you don’t want the outer edges of the blade to leave ingredients uncut.
The second is in how well the edge holds. It does well for the value,but if you’re using the knife in a professional environment,heavy use will quickly dull the blade. If this is important to you,invest in a Japanese-made Chinese chef’s knife,though if you’re only using this at home I doubt you’ll have anything to complain about!
For 35 bucks though,these complaints are really minor...
This is an excellent knife that gets very sharp on the chosera outfitted edge pro that I bought along with it. The blade seems to be mostly happy with the screaming sharp 12 degree primary edge I put on it. However at 12 degrees,I find that the blade needs a run across the steel about every 45 min of service to keep it scary sharp. After putting a microbevel on the blade,I find that the edge stability is much better without any sacrifice in sharpness (reducing the need to steel). Minus one star for lacquered blade and a handle that still looks ugly even when drowned in mineral oil. On a final note,this blade is a great value well deserving of it’s cult status on the cutlery forums. If you want to watch vegetables melt before you,this knife is a great starting point.0.3
If you have been on the fence about getting this item,just do it! You will not regret. 5 star is for the value of the price/performance. I spray painted mine with the black "pasticote" style paint from Lowes.0.3
By: AndrewLos Angeles,CA
This knife arrived today,so I have only a dinner’s worth of experience to review... But I’m crazy for this cleaver. The handle is "rustic" but flawless,in this case. The blade thin and sharp and made very short work of some very precise cuts of veggies. Being a vegetarian,I won’t test on "proteins" as the word is used in culinary circles. But this thing is super sharp,super easy to handle,unbelievably well priced for wat I have. It seems robust enough,too,though I won’t test it as a "lobster cracker" or some such thing. When I get my sharpening skills together I can review it from that side,too... but given that it’s an inexpensive carbon-steel cleaver,it promises to be one of the easier knives in my collection in this regard,too. Thanks!0.3
By: BillRural Illinois
Order arrived quickly and the order experience was excellent. I grew up in a rural area where functional wood handles and non stainless steel butcher and pocket knives were normal. I have a few that are 60 or more years old and still work fine. But they need to be kept relatively clean and dry when not in use. This cleaver is sharp and has easily cut everything I’ve used it for. I like the height that keeps fingers away from what is being cut and the shape that allows putting pressure on the front top. I like it for pizzas better than the rolling style cutters.0.3
By: Roger SuttonGreensboro,NC
Everyone should own this CCK small cleaver - it’s light,very sharp and easy to sharpen,great at scooping up cut veggies and quite inexpensive.0.3
By: MXMCenter Twp,PA
I didn’t really know what to expect when I ordered this knife. It was an impulse buy. It comes nicely sharpened and looks awesome hanging on my magnetic knife strip. So far I have used it to chop up vegetables and apples. It is comfortable to use and is a nice option to have in my knife collection.0.3
5 stars,particularly for value. Not bad fit and finish out of the box. Haven’t had a chance to sharpen it yet but it is a great knife,fun to use,and will only get better once it sees the stone. 0.3
By: Coulter KirkpatrickJacksonville,FL
I originally bought this for my Taiwanese mom-in-law whose decreasing strength made her long ago retire her crude heavy chinese cleaver. I have a Chan Chi Kee #3 large cleaver that I love and use extensively,esp. when faced with large amounts of asian root vegetables. However I’ve found the #3 small cleaver is very well-balanced,agile,and makes short work of small veggies and herbs. AND it looks awfully cool. So,I’ve selfishly decided to keep the it for myself and maybe order another for mom-in-law or perhaps a Nakiri. While I’ve found Chan Chi Kees are extremely sharp right out-of-the-box,they can be sharpened to razor sharpness. And they have a big WOW factor for easily impressed foodies when you hang them on a magnetic strip next to your Japanese,German,French and other kitchen knives. Seriously though,if you’re toying with the idea of a chinese cleaver,they are awesome tools and Chan Chi Kees are the best.0.3
love the knife for all the right reasons. good price,holds an edge wonderfully and sharpens easily,now i just have to get used to a chinese chef knife,but so far for prep alone i love the multi-tasking ability of the knife. not to mention the quality service of CKTG.0.3
By: James BWashington,DC
Awesome tool!! I am a chef and one of my coworkers recommended this cleaver and I got one from CKTG. It holds a really great edge,it’s great with vegetables,and it is so big you can use it as a board scraper. You will enjoy this cleaver for sure! 0.3
By: KeithHonolulu Hawaii
I must say it is a rough finish,but an outstanding production blade.It is thin esp. at the tip,I put a double blended shinoge line on the edge,very sharp.I also like the rocker on this cleaver some have too much,& I dont like the totally straight ones either.The gentle rocker of this vegitable cleaver puts alot of blade edge on the board making it good for chopping & forward push cuts as well.If you do not mind itís rough looks & the little extra care of carbon,you cannot lose at this price.0.3
By: Lloyd BruneyColumbia,SC
I heard about this cleaver on Kitchen Knife Forums. I received it as a Christmas gift and was thrilled with the sharpness out of the box! The cleaver is rustic,and I wish I could have afforded the custom handle. I feel that it would have been worth the upgrade. However,the standard handle is sufficient. The cleaver is worthy of a custom handle! As stated earlier,it was sharp out of the box. Once it was put on the stones,it became extremely sharp and it is a fantastic knife!0.3
For the forty dollars I spent on it,I really love this knife! I’ve purchased other Chinese cleaver,but I’ve never been able to find one with such a thin blade. It makes for an awesome slicer. The steel takes a pretty steep,refined edge and holds it well. After several nights of moderate to heavy home use,the blade still shaves the hair off my arm after a bit of stropping. The only issue I’ve had with it is chipping of the blade. After dicing some sweet potatoes with it (yea,probably a dumb idea to begin with - I almost went with a heftier knife,but decided to test the cck instead)there were several small chips all along the length of the edge. I sharpened it at 15 degrees per side,so that may have contributed to the problem. The blade was still shaving sharp except for the chipped areas,though!0.3
Love this thing! was my first cleaver and i gotta say this thing takes a wicked edge! just a quick run on a 1k Arashiyama and a hone on an 8k Kitayama and it push cuts newspaper / printer paper and rips through veggies with a purpose! would recommend this knife to anyone.0.3
By: Len ThielWoodbury,MN
OK,I don’t know anything about knives. When I retired,I decided to take a cooking class. She said the CCK 1303 was the nu plus ultra of Chinese Cleavers. Since I was a young man,I have put up with using dull knives and hating the process of trying to hack through vegetables and making a mess of every attempt. With this cleaver,not only is every cut clean and precise,it is just a joy to work with. If you are tired of stainless steel knives that don’t hold an edge,this is the vegetable cleaver for you! Buy one and see if I’m not right.0.3
By: ArthurState College,PA
Bought this as an all-purpose knife; was raised in a chinese household,so I prefer the feel of this cleaver. As other people said,the blade is very thin,and it is carbon steel,so it does require some extra care. This knife is fantastic to use for veggies,and it’s easy and quick to sharpen. For the price,there’s no better bargain if you’re looking for this kind of knife. I highly recommend this knife.0.3
Great knife,Razor sharp. Nice wooden handle although total knife weight is pretty light would like to have a little more weight. Had to re adjust while cutting from a french chef’s knife. But I love this knife does its job. 0.3
This knife saves me hours. Great for hacking through huge piles of veg,and still be sharp at the end of a few bags of turnips. 0.3
Not a premium cleaver but a superior kitchen tool. All I did was strop it on leather to achieve an excellent edge. This cleaver/knife is becoming my new goto chef knife. Today it amazed me cutting a whole watermelon easier than any other knife I ever used. Why care about average looks?0.3
By: adam atampa fl
i was disapointed with the sharpness. It works fine but dont expect effortless cutting. this knife is just as sharp as my victronix chef knife but nowhere near a higher quality knife. i really dont enjoy using it and use it to cut big things mainly like a block of butter or if i really need to beat up on something.0.3
Might not be the prettiest knife on the planet,but it makes up for it in outstanding performance. Takes a great edge,a breeze to sharpen,and stands up to hours upon hours of being brutalized in every manner possible in a professional kitchen.0.3
By: Tom GraySeagrove,NC
I cook supper almost every night,because I want to. It’s restorative and a time of contemplation. And it’s FUN. That in mind,this knife is FUN. How can you go wrong with a $40 knife that sharpens easily and cuts well? I did rehandle mine,knocking up the "star value."0.3
By: PalaiaChicago IL
Great utility knife. Light and nimble and best of all it’s carbon. Had to tweak it a bit on my stones to get the edge I am used to. Great all around knife and an excellent choice for anyone’s first foray into the world of Chinese style cutlery.0.3
By: HarrisonLouisville Ky
Cleaver very sharp right out of the box. Hit it on a 10k just to be safe. Has become my go to veg knife. It is a wonderful intro cleaver. I am already planning buying another cleaver. My only complaint is the barrel handle. But what do you expect for 40 bucks. Wonderful knife. I would buy it again.0.3
By: jakenew york,ny
this knife is a steal. its my first chinese style cleaver and i love it. feels good in hand. not quite so small. the saya (unfortunately almost the price of the knife) is also a very nice piece. very sturdy0.3
patina is slow to form,usable edge ootb,incredible thin geometry,fantastic performer,got mine a week ago. Ordering another for an old friend.. price-value ratio simply unmatched!0.3
By: James PiazzolaPomona,CA
I’m sorry to be a downer,I have other knives from you I love but this one is a big disappointment. It chips way too easily. The edge on ours looks like a saw blade and we take very good care of it,no rust,but the edge is badly chipped. We have not used it as a cleaver...only to cut. Maybe I just got a bad one.0.3
Cleaver is great,very thin behind the edge. The steel is on the reactive side of the spectrum. Take that with a grain of salt though as my only experience with carbon steel has been with old french carbon steel knives and they didn’t react as much. Speaking of those old knives,I love their look so I removed the lacquer on this knife with acetone and then sanded off the finish. Stained the knife brown with an apple cider vinegar soak followed by a rinse in hot water. Scrubbed the loose oxide off and now my knife looks like it is a hundred years old. I wouldn’t recommend doing that to your knife if it is to be your go to knife. Removing the lacquer will leave more of the taste of iron on reactive foods. It diminishes with wear,but it will always be there and it is much more noticeable with the lacquer off. Not a big deal on potatoes that you cook or on onions that have such a strong taste,but it is quite noticeable on something like an apple slice. 0.3
By: Bill HartigAlbuquerque New Mexico
I purchased this knife about a year ago and have since upgraded to the 1103. This knife is an absolute laser. I’m pretty sure they use magic to create the steel,pretty good retention,and so mind bogglingly thin behind the edge that after sharpening you can conceivably split atoms. Edge is easily maintained on a honing steel. Kurouchi is smooth and not at all grabby. This is the ultimate cleaver if you want to try out that technique.0.3