My Chinese in-laws recently visited, and I was very surprised that my mother-in-law was familiar with CCK. She had told me that when she was living in Hong Kong ~40 years ago, CCK was a very famous knife company. Somehow, I had thought that they were just some niche maker that the knife nuts came across, yet my mother-in-law who couldn't tell me the name of any other knife company anywhere, recognized my CCK.
My in-laws have long known for a while to avoid any knife in my kitchen with a wa handle and they avoided my new CCK. But since their last visit, I also bought a new Old Hickory 7" butcher's knife. I bought it to replace a 30+ year-old version of the same knife that my wife had taken with her to college. The old knife is badly rusted and the edge profile has a 1/4" divot 1" from the heel where someone had repeatedly banged it into a sharpening steel. The new version of the knife cost me ~$10 and about 10 hours work so far. Being carbon steel I got the edge to shaving sharp. My mother-in-law recognized the new one as the old one that used to be in her kitchen and she used it to make stuffed eggplant. My mother-in-law's method for measuring the depth of the split has always been to use her finger to feel the edge of the knife when it made it to the right depth. As you could probably imagine, she didn't realize that she had a deep cut in her finger until she reached for the second piece and saw that she was bleeding all over it. I only found out about it after she had already bandaged herself up and was asking me to identify the dull knives in the block.
BTW, back to CCK, I've only been able to find a select variety of their knives and I came across this site in China that ships worldwide:
They carry every cleaver and butcher's knife on the CCK "Chinese Knife" webpage, and a couple of other knives that are not.