Chopper King White #2 Small Slicer. Better steel, better handle, lower price than many Chinese knives on the market. They import high-grade White #2 carbon steel from Japan which makes a big difference.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 10.7 oz (304 g)
Edge Length: 205 mm
Total Length: 318 mm
Blade Height at Base: 85.5 mm
Blade Height at Middle: 88.5 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 2 mm
Handle: Maple
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) A great knife for the money but with poor quality control , November 18, 2025Posted By: Mathan
I was looking to try out a higher quality Chinese style cai dao/veggie cleaver after falling in and out of love with Kiwi's cheap, flimsy version, and also to get my feet wet with carbon steel. A Japanese shirogami core with stainless cladding sounded perfect, especially for the price. But after getting the knife, I realized the grind needed a lot of work as it was extremely uneven along the length of the knife with multiple bevels that even had some concave areas. I was able to get it shaving sharp in only a couple of minutes, but the performance of the knife still left a lot to be desired. The matte bead blast effect on the blade road, which doesn't help with food release, seems to be designed to hide the sloppy grind. After a few months of occasionally trying to buff and grind the knife at home and it getting occasional use, I finally shelled out and took it to a professional knife shop, where they put a slightly hollow grind on it. Boy did that make a difference! The blade road is still all over the place but beyond aesthetics it doesn't seem to affect performance. This knife sails through anything. The blade is surprisingly tough for how much abuse it gets - never gotten more than micro nicks on it. As you'd expect from shirogami it doesn't hold its edge super long but it sharpens unbelievably fast - and like I said I've never gotten a deep chip on it so it's straight to the 2000 grit stone every time.
I was looking to try out a higher quality Chinese style cai dao/veggie cleaver after falling in and out of love with Kiwi's cheap, flimsy version, and also to get my feet wet with carbon steel. A Japanese shirogami core with stainless cladding sounded perfect, especially for the price. But after getting the knife, I realized the grind needed a lot of work as it was extremely uneven along the length of the knife with multiple bevels that even had some concave areas. I was able to get it shaving sharp in only a couple of minutes, but the performance of the knife still left a lot to be desired. The matte bead blast effect on the blade road, which doesn't help with food release, seems to be designed to hide the sloppy grind. After a few months of occasionally trying to buff and grind the knife at home and it getting occasional use, I finally shelled out and took it to a professional knife shop, where they put a slightly hollow grind on it. Boy did that make a difference! The blade road is still all over the place but beyond aesthetics it doesn't seem to affect performance. This knife sails through anything. The blade is surprisingly tough for how much abuse it gets - never gotten more than micro nicks on it. As you'd expect from shirogami it doesn't hold its edge super long but it sharpens unbelievably fast - and like I said I've never gotten a deep chip on it so it's straight to the 2000 grit stone every time.
