I view it as an across-the-board upgrade from my CCK 1303. Mine had no problem passing the paper slicing test when I received it. This Chopper King cleaver comes with a nice out-of-the-box edge. If you value simplicity, this knife is a good candidate for a one-stone sharpening routine using something like the Naniwa Aotoshi Green Brick, also available here on the site. Like other commenters have said, they almost "want" to get sharp on their own. If you haven't owned a knife with White #2 steel (also called Shirogami #2), you owe it to yourself to try one out. On mine, I used a little yellow mustard to force a patina, and now I basically treat it like any other knife in my collection, no special care required. In my experience, the Chopper King White #2 cleaver is also much less likely to impart any off flavors to food products, which sometimes happens with other carbon steel knives before they have developed a patina. Yes, you do have to wipe the blade down after using it to prevent rust formation, but it's much easier to care for than knives with reactive cladding, such as the CCK small slicer (1303). Because this knife has stainless cladding, you get the best of both worlds-the performance and sharpenability of carbon steel with the ease of maintenance of stainless. They are functionally identical, with the only difference being that this model features a carbon steel core. This knife is the twin sister of the Chopper King Aus-10 cleaver. This will be a welcome addition too my knife bag. A cleaver with an assortment of petty knives works for me. If I’m in the kitchen and not behind the stove I’ve got a knife in my hand. It doesn’t make sense to me to invest in quality knives and stones and not use them. My cooking is very simple but the garnishes are very intricate very fine julienne and brunoise. And with the curved belly I’ll be able to do a little rocking. It looks like it will get stupid sharp after a pass or two on my Cerax 1000. ![]() I’m excited to graduate to Shirogami carbon steel. I did abuse it today on a case of chickens, so it needs a little tlc. Anyway, I’m gonna spend a few hours working polishing it so I needed a replacement. I’m got complaining the leaf spring has quite a funky patina that is rather menacing but I have to wipe it all the time as I use it constantly. It’s heavier than my Dao Vua Small Cleaver, I’m guessing the stainless cladding accounts for the additional weight. *Our cleaver saya does not fit this cleaver due to the height of the blade. Give these a try! We think they're excellent values for the price. They have more belly than the CCK 1303 so customers who like to rock a little with their knives will enjoy them. The knives come with surprisingly decent out-of-the-box edge and pretty darn good fit and finish. Compared to some similar cleavers we've sold in the past like Shi Ba Zi they're in a different league. At only about 1.5mm thick they are true laser-type cleavers and will slide through vegetables. This thin slicing knife is made with White #2 carbon steel imported from Japan. Read more about our cleaver restoration process.Chopper Knife King in Taiwan is making some interesting knives and once again CKTG is the first dealer in the USA to bring them to you. But our makers search out these diamonds in the rough at old antique shows, flea markets or grandma’s garage, refurbishing the blades and handles to give them a new, improved life for the 21st Century. ![]() To make cleavers of this mass and quality of steel today would be prohibitively expensive to produce from scratch. ![]() Our refurbished cleavers come from an era where extraordinary steel was extremely cheap. Living Americana: Practical Artifacts from the Golden Age of SteelĪt New West KnifeWorks, we cherish the tradition of knife-making even as we forge new paths of innovation. Prepare savory rump roasts at home, then chop them up right with this rump-stamped cleaver. This particular piece shows simply the hindquarters. Many of WM Beatty's cleavers of this era portray a cow stamp on the blade. Beatty & Sons was o ne of America’s most prolific edge toolmakers, including broad axes used by shipwrights. Beatty & Sons of Chester, Pennsylvania, this tool is a pure piece of American history. W.M. Max Blade Height: 5.5" Antique Cow Stamp Distinction
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