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Thread: I needs an opinion on purchase.

  1. #1

    I need an opinion on a possible purchase.

    Well I've been looking to get a veggie/fruit chopper and a chicken knife. Trying to keep it on a low budget since we have a baby on the way, so I'm thinking $100-$120 for both. I'm looking at either

    CCK 1303 Cleaver and Fujiwara FKM 145mm Honesuki for $110


    Wusthof Classic 7" Nakiri and 6" Chefs knife set for $99

    I figured the 6" Wusthof would work fine for cutting joints and deboning chicken.

    Thanks and Happy Thanksgiving.

  2. #2
    Also if anyone has a different combo they like or think is better let me know.

    Also sorry for the bad grammar... Lol

  3. #3
    Senior Member kungpao's Avatar
    Join Date
    Mar 2013
    I'm pretty sure you're looking for a gyuto. I'll let the others chime in on recommendations, good luck with the child on the way .

  4. #4
    Thanks... I have a Mac Pro 8.5" Chefs knife and I do really enjoy using it, but I just want to expand my collection a little and have a few different knives for specific jobs.

  5. #5
    daveb's Avatar
    Join Date
    Mar 2012
    Just outside Tampa
    I can't speak to CCK except they are a good value and generally well regarded cleaver. I've had a couple but for me the cleaver don't dance.

    The Wusties are pretty clunky, not what most here are looking for in a knife. The Nakiri especially is poorly suited for the task of veg chopping.

    Suggest you would be better served with an inexpensive gyuto or santoku. If you fill out the "which knife?" questionnaire you'll get a lot of suggestions on how to spend your money.
    Older and wider.

  6. #6
    What country are you in?
    United States

    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

    I'm looking for a veggie/fruit knife and a boning knife to handle chicken. I've been really looking at cleavers, nakiri, honesuki, and pettys.

    Are you right or left handed?


    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    Either is fine

    What length of knife (blade) are you interested in (in inches or millimeters)?

    I'm open to anything under 9"

    Do you require a stainless knife? (Yes or no)


    What is your absolute maximum budget for your knife?

    Trying for around $60 each or $120 total

    Do you primarily intend to use this knife at home or a professional environment?


    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

    Fruit prep and veggie slicing. The other one will be for cutting chicken joints. After my wife pregnancy she has to go on a boiled chicken diet for a month, so I'll be doing a decent amount of birds.

    What knife, if any, are you replacing?

    Some crappy Walmart stuff

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)


    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    Just looking for sharp and effective knives. Looks are a plus.

    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    Maple Edge grain for fruits/veggies and poly boards for meats

    Do you sharpen your own knives? (Yes or no.)

    Yes, I have an Edge Pro Apex


    Sorry I'm still a bit of a noob to this forum and knives, but I'm learning day by day and I still have all my fingers. Also I have a Mac Pro 8.5" chefs knife, but I don't know if I want to do a lot of chicken work with it.

  7. #7
    I would go with the CCK. I had one and it was good, but it also let me know that I am not a cleaver guy. That way I just donated it to pay it forward and it wasn't a big loss.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  8. #8
    I have a Victorinox Fibrox 9" narrow chefs knife for chicken. I gave all my Wusthofs away, too heavy and clunky. The Victorinox may not be flashy or an uber sexy beast but, it's light, inexpensive and you won't have to worry about chipping one of your really nice knives.

  9. #9
    I handled 2 CCK, and I liked them. For the price the knives do their job. CCK being relatively cheap it is a good option to try out a cleaver and see if you like the type.

  10. #10
    Senior Member Nmko's Avatar
    Join Date
    Aug 2013
    Brisbane, Australia
    Quote Originally Posted by greasedbullet View Post
    I would go with the CCK.
    +1 Great all round tool for almost all the requirements you mentioned...

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