The customer purchased and used this cleaver, then returned it 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 Chinese kitchen knives in Hong Kong for generations, building a reputation on thin blades, honest construction, and performance that far exceeds what the modest appearance might suggest. The CCK lineup is the standard by which most Chinese cleavers are judged, and the stainless model exists for one clear reason: to give cooks who want the CCK experience without the maintenance demands of carbon steel a straight path in. This is the same fundamental knife - same profile, same thin geometry, same workhorse character - in a steel that shrugs off moisture and requires nothing more than a rinse and a dry.
At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.
What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.
Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.
Chan Chi Kee has been making Chinese kitchen knives in Hong Kong for generations, building a reputation on thin blades, honest construction, and performance that far exceeds what the modest appearance might suggest. The CCK lineup is the standard by which most Chinese cleavers are judged, and the stainless model exists for one clear reason: to give cooks who want the CCK experience without the maintenance demands of carbon steel a straight path in. This is the same fundamental knife - same profile, same thin geometry, same workhorse character - in a steel that shrugs off moisture and requires nothing more than a rinse and a dry.
At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.
What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.
Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.
- Brand: CCK (Chan Chi Kee)
- Location: Hong Kong
- Steel: Stainless Steel
- Style: Sangdao (Small Chinese Chef Knife)
- Blade Length: 205mm
