Posted By: Chuck
- verified customer
5 people found this review helpfulSome things are as good as people say they are. The CCK 1303 is as good as internet reviews indicate.
I have multiple cleavers, but the CCK 1303 is the best of the lot. The blade is very, very thin and it takes a very sharp edge. There is no wedging and it just glides right through veggies.
The fit and finish are no better than a Shibazi and in some ways worse. That said, the grind is much better on the CCK. Edge retention is very good.
Is it worth $80? Yep, every penny. Is the grind that much better than cheaper Chinese cleavers? Oh, yes it is!
This knife is just an absolute joy to use. Like all cleaver-types this knife allows the user to scoop up food to put in the pot. You can smash garlic to peel and cut it. You can smash ginger. You can treat this blade like a tool rather than an object of worship.
The blade is definitely reactive when new, but quickly forms a protective patina that keeps discoloration or off-flavors to a minimum.
I would buy another today if I lost it or damaged it by dropping it.
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