This cleaver was purchased, used, and returned to us. We have applied our sharpening service to the cleaver and are now offering it for sale at a discount.
Chan Chi Kee has been making cleavers in Hong Kong for generations, and the KF1303 is the knife that put them on the map for Western cooks. This style of knife - called a sangdao, or small Chinese chef knife - is built for speed and precision rather than brute force. It is not a bone chopper. What it is, is one of the most capable and enjoyable vegetable and protein knives you can put on a cutting board, and it has earned a devoted following among home cooks and professionals alike. It was featured in Milk Street with Christopher Kimball Magazine, and demand jumped significantly as a result. That kind of attention does not happen by accident.
The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.
What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.
Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.
Chan Chi Kee has been making cleavers in Hong Kong for generations, and the KF1303 is the knife that put them on the map for Western cooks. This style of knife - called a sangdao, or small Chinese chef knife - is built for speed and precision rather than brute force. It is not a bone chopper. What it is, is one of the most capable and enjoyable vegetable and protein knives you can put on a cutting board, and it has earned a devoted following among home cooks and professionals alike. It was featured in Milk Street with Christopher Kimball Magazine, and demand jumped significantly as a result. That kind of attention does not happen by accident.
The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.
What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.
Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.
- Brand: CCK (Chan Chi Kee)
- Location: Hong Kong
- Steel: Carbon Steel
- Finish: Kurouchi (Black As-Forged)
- Engraving: Laser Engraved
- Weight: 8.8 oz (249g)
- Blade Length: 210mm
- Total Length: 315mm
- Spine Thickness at Heel: 3mm
- Blade Height: 89mm
