I'm not familiar with CCK. On http://www.kitchenknivesbygeorge.com I saw a CRKT. Who is the manufacturer of CCK? what is the price range?
JKI has a new stainless clad carbon cleaver that is about the size of a CCK for under a $100. Someone needs to try it. Just sayin.
I've been eyeing that cleaver for a while. I wonder if its as thin as the 1303. I would hate to pay 100 and it be as thick as a Winco
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
One of the largest/dominant suppliers of 'value' priced kitchen equipment, both commercially and for retail? There is a restaurant supply house in the middle of the main Asian community here is L.A., this place probably has 1000 woks OVER 26" on the showroom floor, and in their clever area there are 2 brands - CCK and Dexter Russell. Interestingly, the DR filled out the "#6" style - the main meat & veggie thin slicer in SS sized about 220x110. All the rest, all the med. and heavy choppers, the duck slicers, etc., were all CCK
i just figured it was a noob question....
Really wish I could have found this when i was first learning to use cleavers - I looked everywhere for info like this. In any case I did learn how to use it and forgot I had any other knives. It really surprised me how easy it is to perform very delicate work with it - to date I've supreme'd oranges, used it as a zester (mostly for the sake of doing so), peeled root vegetables, and have been trying to practice katsura-muki with it...and mine is just a $7 punched out piece of carbon steel I got from wokshop.com. I'm actually surprised I didn't see these brought up before now, I've always seen them recommended as a trial cleaver in threads like this.
CCKs are tried and true for the cleaver curious.