fujiyama
Senior Member
- Joined
- Jun 2, 2014
- Messages
- 378
- Reaction score
- 3
Hey guys,
It's that time of year! A friend of mine is visiting Hong Kong and she'd like to bring me back a knife or two. I've been having trouble locating sources in China (HK) for the Japanese cutlery I'm currently after. To make things easier on her (& my wallet) I'd like a classic cleaver from the Chan Chi Kee store, cause hey, why not?
This will be my first cleaver, and I'm definitely going carbon steel. This will be a vegetable cleaver.
I'm leaning towards the CCK 1303 which is on the small side.
I'd like to know if anyone uses the CCK 1102 and has a choil shot?
My main question remains though. Is it best to start small?
Cheers
It's that time of year! A friend of mine is visiting Hong Kong and she'd like to bring me back a knife or two. I've been having trouble locating sources in China (HK) for the Japanese cutlery I'm currently after. To make things easier on her (& my wallet) I'd like a classic cleaver from the Chan Chi Kee store, cause hey, why not?
This will be my first cleaver, and I'm definitely going carbon steel. This will be a vegetable cleaver.
I'm leaning towards the CCK 1303 which is on the small side.
I'd like to know if anyone uses the CCK 1102 and has a choil shot?
My main question remains though. Is it best to start small?
Cheers