CCK 1303 still viable? Chinese Cleaver Help

B

Balls Deep

Joined
Jan 2, 2014
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Hey everyone, I'm looking for a Chinese cleaver and I've been doing a lot of research and am just wanting some input from the community.

All signs are pointing to the CCK small cleaver for what I'm looking for, but I think what makes it hard to consider now is the price hike in the last 3 years due to demand, it's shot up from $40 to $70. Zhen vg10 clad knife for $56. I'm aware that the price on the CCK has spiked due to demand for the product. I like the idea of a carbon steel traditional knife vs. stainless but I'm just curious to know if there are other good contenders out there.

A lot of the reviews on things like the Wok Shop cleaver or other cleaver's but the synopsis seems to be that these are inferior contenders for fit and finish. There's a carbon steel brand called double lions that appears to be a bit more affordable and seems similar in terms of weight and materials to the CCK.

It's silly but it's hard to pull the trigger on a product that used to cost less even if it's still an incredible value. Also the CCK is almost always sold out which makes it straight hard to buy.

Any feedback on this topic or other brands to consider would be helpful, Thanks!
 
I should add that I tested out cleaver's on a mercer Chinese style cleaver which I loved. So my goal is to spend some money, sell off the other cleavers and invest in a more quality cleaver in the $50 to $100, I'm looking at carbon steel cleavers but not married to the idea if there's a better brand out there.
 
I understand the "Chinese Cleaver" you are looking for is, in fact, the Chinese Vegetable Knife (Cai Dao). It is not a cleaver, although its square shape looks like a cleaver... It's a very thin blade that performs just brilliantly at slicing / dicing / mincing... and scooping ! My favorite kitchen blade... I might be wrong because there are some serious blades out there in similar shape for hacking up meat and fish. You choose...
 
That's what I'm having a hard time with! All forums seem to to point towards the CCK 1303 however, it's price has doubled over the past 5 years. I recognize that this is a supply and demand issue here. At $35 it would be a no brainer but now at $70 I'm wondering if it's still the best option or if there are better contenders at that price point.
 
70 $ seems to be a correct price. If you want something more brand backed there's Friedrich Dick (Germany), a very decent product at a slightly higher price (100 $ ?) and Kai Shun Classic (my crush) at double the price (200 $, more or less). I know, I'm silly, but this is absolutely the bee's knees. By the way, I rejoice cutting with carbon steel blades for fun in the kitchen, but when it's time for dishing out the food, I go for stainless anytime. So, yeah, get the Kai Shun Classic Cai Dao...
 
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