Are there any US retailers that carry several Chan Chi Kee cleaver models?

Discussion in 'The Kitchen Knife' started by bennypapa, Jan 15, 2020.

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  1. Jan 15, 2020 #1

    bennypapa

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    I've been looking at the Chan Chi Kee cleavers on chefs mall but I thought I'd try to find a US retailer first. Is there anyone who carries them?
     
  2. Jan 15, 2020 #2

    parbaked

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  3. Jan 16, 2020 #3

    dafox

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    I would recommend not buying any cleavers from Chefs mall, I tried a couple of times and in the end needed to have PayPal get my money back as the cleavers were never sent. There are some older posts about my experience and others. The best place to get them besides CKTG seems to be on ebay, they are sent from Hong Kong, I have bought a few this way with success.
     
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  4. Jan 16, 2020 #4

    Noodle Soup

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    I suggest ebay too. I was successful with Chefs Mall for a while and then something changed over there. I made the trip to Shanghai Street a couple of years ago but with the way Hong Kong is not that is probably not a good option.
     
  5. Jan 16, 2020 #5

    daddy yo yo

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    I cannot recommend chefsmall, cleaver never arrived, they never replied... At least I got my money back from the site which I won’t name here...
     
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  6. Jan 16, 2020 #6

    chinacats

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    Ebay, **** cktg...
     
  7. Jan 16, 2020 #7

    bennypapa

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  8. Jan 17, 2020 #8

    TRPV4

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  9. Jan 17, 2020 #9

    nakneker

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    CKTG..... EBay, nothing new from the above.
     
  10. Jan 18, 2020 #10

    zizirex

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    Check your local Chinatown?
     
  11. Jan 18, 2020 #11
  12. Jan 18, 2020 #12

    Jville

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    Cktg has got them and has always been a pleasure for me to deal with.
     
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  13. Jan 18, 2020 #13

    labor of love

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    Daovua leaf spring is also mono steel so perhaps easier to deal with patina.
     
  14. Jan 18, 2020 #14

    bennypapa

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    Sigh, unfortunately that amounts to 2 or 3 shops here in town and they only carry 1 or 2 knives of dubious quality.
     
  15. Jan 18, 2020 #15

    bennypapa

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  16. Jan 27, 2020 #16

    sododgy

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    There's an Asian centric restaurant supply store in SF that has various models (as well as some other non cck) and ships. I was going to get a 1303 a month ago, and they were having issues with their website (checkout problems if you weren't local).

    If that's still the case, just email them and they'll get it all sorted that way.

    http://www.chasesupplies.com/catalogsearch/result/?q=Cck

    I ordered a 1301 from them for a former chef a year ago. Shipping to VT was like $11, and it was fast. I don't remember exactly how long it took, but it was totally reasonable.
     
  17. Jan 27, 2020 #17

    labor of love

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    I dunno, we’re talking about CCK cleavers here. I doubt there’s much difference in overall quality.
    I would like to hear from someone that’s used them both.
     
  18. Jan 27, 2020 #18

    bennypapa

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    Thanks sodogy
     
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  19. Jan 27, 2020 #19

    Noodle Soup

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    I use one on a regular basis and like it a lot. One thing, I almost always give it a few quick passes over a diamond rod before cutting anything but I do that with about ever cleaver.
     
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  20. Jan 27, 2020 #20

    bennypapa

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    Thanks
     
  21. Jan 28, 2020 #21

    Jville

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    The stainless is really sticky. The carbon seems less stick, perhaps the finish.
     
  22. Jan 28, 2020 #22

    bennypapa

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    Wonder what makes the stainless so sticky?
     
  23. Jan 29, 2020 #23

    Keith Sinclair

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    To bad your Chinatown does not have.
    Do they chop ducks and pork there. When I needed a bone cleaver mainly for Ginger chicken platters, I asked
    They steered me to carbon Kau Kong Chopper. Had been using heavy borrowed Chinese stainless cleaver. Big diff. Carbon chopper much better.

    Same when got medium lobster cleaver they know good cleavers for certain jobs. Usually people more than willing to help get you the right tools. You might ask your local Chinese if you know what you are looking for.
     
  24. Jan 30, 2020 #24

    Dave Martell

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  25. Jan 30, 2020 #25

    refcast

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    action sales in monterey park has them, though you have to email them, but note, i don't think they know too much about more subtle knife stuff. . .
     
  26. Jan 30, 2020 #26

    childermass

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    I have one of these as well and really enjoy it. The steel is easy to sharpen and the blade can take a decent beating without getting dull.
    F&F is rustic at its best but that makes it easier to be mean to the knife ;)
     
  27. Jan 30, 2020 #27

    Keith Sinclair

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    Interesting article mostly west coast ports. Lots of Chinese in Hawaii. Chinatown here always had a large selection of cleavers. Bought my first in 1980s sure they were there long before that. I figured they had connections from China for all kinds of kitchen tools lots of carbon woks

    Bought for dirt cheap around six carbon cleavers on craigslist. The guy was going to throw them away.

    I also restored a rustic hammered Deba and a tall fish knife that Janice grandfather had used 1930s in Hawaii he was a fisherman his boat was confiscated after Pearl Harbor.

    I hate to think of all the great carbon rusty blades that have been thrown away in Hawaii. I'm sure there are plenty still around.
     
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  28. Jan 31, 2020 #28

    DitmasPork

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    Besides CKTG? Lots, you just gotta explore cookware shops in Chinatowns—most of which don't have websites. This in a shop in Honolulu Chinatown I walked into last week, prices were pretty good—at this place you need to know what you want before going there, they get impatient with too many questions won't tolerate a customer wanting to examine more than one from a batch to pick a good one.

    [​IMG]
     
  29. Jan 31, 2020 #29

    vitreous

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    Do any makers actually forge a decent upgrade to the CCK? The Toyama looks like but its $$$.
     
  30. Jan 31, 2020 #30

    Noodle Soup

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    Seeing is believing but Hawaii must be a better market for CCK knives than here in the North West. I know most of the Asian markets in Portland and Seattle by heart. You won't find them there very often. I bought my first CCK duck knife in Seattle maybe 30 years ago. Went back to look for the store and its gone.
     

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