CCK Kau Kong Chopper

Most CCK cleavers are slicers - thin blades built for vegetables, boneless proteins, and fine prep work. The Kau Kong is the exception. This is CCK's dedicated bone chopper, a thick-spined carbon steel cleaver built for the jobs that would damage every other knife in the lineup. Poultry breakdown, chicken bones, tough cuts that need mass and momentum rather than finesse - this is where the Kau Kong earns its place. Chan Chi Kee has been producing traditional Chinese cutlery in Hong Kong for generations, and the Kau Kong represents the working end of that tradition: a serious tool for serious tasks.

The blade is broad and tall with a 7mm spine that gives the knife the forward weight needed to power through bone cleanly. At 695g it has genuine heft, yet CCK has ground it well enough that it feels more maneuverable in hand than those numbers suggest - the balance point keeps chopping controlled rather than fatiguing. The blade height tapers from 135mm at the front to 110mm at the back, a geometry that concentrates mass where you need it most on the chop. The softer carbon steel is a deliberate choice for a bone cleaver: it absorbs repeated impact better than a harder steel would, and it sharpens back to a working edge quickly after a heavy session on poultry or tougher cuts.

What Customers Are Saying: Owners who use this knife professionally describe it as genuinely transforming repetitive tasks like breaking down whole chickens - making work that used to feel like labor feel almost effortless by comparison. The forward weight and grind draw specific praise for making bone cuts clean and decisive without requiring excessive force. One experienced cleaver user with Sugimoto cleavers in their collection notes the Kau Kong holds its own as a hybrid chopper and slicer that satisfies a wide range of tasks for both professional and home cooks. The carbon steel gets consistently positive marks for how easily it sharpens back to a working edge after heavy use.

Care Instructions: The Kau Kong is made from carbon steel and requires careful drying after each use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to chopping work and inspect the edge regularly - the softer steel is easy to sharpen but will show wear faster than a thin-ground slicer after bone work. Resharpen as needed on quality water stones to keep the edge performing.

• Maker: Chan Chi Kee (CCK)
• Location: Hong Kong
• Steel: Carbon Steel
• Engraving: Laser Engraved
• Weight: 24.6 oz (695g)
• Blade Length: 205mm
• Total Length: 312mm
• Spine Thickness at Base: 7mm
• Blade Height at Front: 135mm
• Blade Height at Back: 110mm
• Storage Note: Cleaver stand does not fit this knife