The Small Slicer profile is Chopper King scaled down to something closer to the CCK 1303 - a height that suits cooks who find the taller cleaver format more than they need for everyday prep, while keeping the same flat edge geometry and cutting efficiency of the Chinese chef knife style. With a blade length just over 210mm and a blade height of just over 80mm, it is maneuverable and precise without sacrificing the board presence that makes this format effective. The profile also means it fits the CKTG cleaver saya.
This version is built around a White #2 (Shirogami #2) carbon steel core imported from Japan, hammer-forged san mai with stainless cladding and hardened to 60-61 HRC. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take an exceptionally keen edge quickly - it sharpens fast and responds beautifully on water stones. One reviewer who has been reaching for this knife as his default for nearly two years reports that, among his collection of more expensive knives, this is the one he actually uses. The stainless cladding reduces reactivity and makes carbon steel easier to manage in a busy kitchen environment.
What Customers Are Saying: The most compelling review comes from a cook who cites excellent steel, good size, and performance that more expensive knives in his collection do not meaningfully surpass. A second reviewer who came from flimsy Kiwi cleavers found the grind needed work out of the box, but after professional thinning and adjustment, the knife sailed through food. Both note the steel is notably tough for White #2 - minor micro-nicks under hard prep rather than chipping.
Care Instructions: The White #2 core is reactive and will develop a patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before storage. The stainless cladding handles itself - the edge is the part that needs attention.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 10.0 oz (284 g)
Blade Length: 211 mm
Total Length: 318 mm
Blade Height at Base: 83 mm
Blade Height at Middle: 88 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 2 mm
Handle: Maple, Round
This version is built around a White #2 (Shirogami #2) carbon steel core imported from Japan, hammer-forged san mai with stainless cladding and hardened to 60-61 HRC. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take an exceptionally keen edge quickly - it sharpens fast and responds beautifully on water stones. One reviewer who has been reaching for this knife as his default for nearly two years reports that, among his collection of more expensive knives, this is the one he actually uses. The stainless cladding reduces reactivity and makes carbon steel easier to manage in a busy kitchen environment.
What Customers Are Saying: The most compelling review comes from a cook who cites excellent steel, good size, and performance that more expensive knives in his collection do not meaningfully surpass. A second reviewer who came from flimsy Kiwi cleavers found the grind needed work out of the box, but after professional thinning and adjustment, the knife sailed through food. Both note the steel is notably tough for White #2 - minor micro-nicks under hard prep rather than chipping.
Care Instructions: The White #2 core is reactive and will develop a patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before storage. The stainless cladding handles itself - the edge is the part that needs attention.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Love this knife, February 26, 2026Posted By: Tony
Bought in April 2024, now end of February 2026 and still near 10 times out of 10 the knife I reach for first/the default.
I have other far more expensive knives that might be pretty but this one is what I actually use, barring special use cases (e.g. boning, something where a pointed tip is called for, bread knife, etc.)
The steel is excellent— minutes to sharpen and holds well, and great size and performance overall from a shape and size standpoint.
Can’t think of anything I’d change really, you can pay more for a brand or maker name, looks, etc but this knife far more than adequate and I would buy it again without hesitation.
Would recommend it over other options that cost more and are functionally equivalent or just visually different. Better or the same performance, better price.
Bought in April 2024, now end of February 2026 and still near 10 times out of 10 the knife I reach for first/the default.
I have other far more expensive knives that might be pretty but this one is what I actually use, barring special use cases (e.g. boning, something where a pointed tip is called for, bread knife, etc.)
The steel is excellent— minutes to sharpen and holds well, and great size and performance overall from a shape and size standpoint.
Can’t think of anything I’d change really, you can pay more for a brand or maker name, looks, etc but this knife far more than adequate and I would buy it again without hesitation.
Would recommend it over other options that cost more and are functionally equivalent or just visually different. Better or the same performance, better price.
A great knife for the money but with poor quality control , November 18, 2025Posted By: Mathan
1 people found this review helpful
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.
1 people found this review helpful
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.
