So I frequent this amazing Chinese place near me. Today I noticed they got a package delivered while I was waiting. They looked like extremely cheap Chinese cleavers and wrapped in bubble wrapped, no box or anything. Judging by the chefs reaction he thought they weren't great but will use it. Because I love this place so much I want to gift them a Chinese cleaver. What's the best one I can get for under 100$? Doesn't have to be made in China or a Chinese brand. Doesn't have to be a large cleaver either. But bigger than a nakiri. Any suggestions?
Best chinese cleaver under 100$?
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Curious, is it an American Chinese restaurant, Cantonese or something else?
From experience working in a Chinese restaurant, CCK or Chopper King from CKTG is probably your best bet. If they’re ordering a box of cleavers, they are usually really cheap, like under $10 apiece. Many Chinese restaurants in the US use Dexter-Russell Chinese cleavers or a cheap brand like 3 Rams or Double Lions and the grinds/steel of the CCK and Chopper King are a nice upgrade. Go with a stainless option unless you’ve seen them using carbon. And the full size Chopper King is taller than what some cooks are used to. I’d recommend the 210 mm Chopper King VG10 Small Slicer at $60.
From experience working in a Chinese restaurant, CCK or Chopper King from CKTG is probably your best bet. If they’re ordering a box of cleavers, they are usually really cheap, like under $10 apiece. Many Chinese restaurants in the US use Dexter-Russell Chinese cleavers or a cheap brand like 3 Rams or Double Lions and the grinds/steel of the CCK and Chopper King are a nice upgrade. Go with a stainless option unless you’ve seen them using carbon. And the full size Chopper King is taller than what some cooks are used to. I’d recommend the 210 mm Chopper King VG10 Small Slicer at $60.
sichuan style place. not american style for sure. nobody speaks english there.
live on the west coast or new york lol
Love sichuan food, tingly lip numbing goodness.
I’m sure they’ll appreciate the gesture, a $30-$40 Dexter Russell is usually the priciest knife back there.
My only concern is I don't know how they sharpen.. or if they even sharpen lol. And if I get some sort of nice vg10 knife I want to know that they know how to take care of it and sharpen it.
Honestly I'd probably get something like this consider how alot of Chinese chefs use their knives in smaller establishment, the thinner CCK is not gonna last very long.
https://www.amazon.com/dp/B08L68W6YY/ref=cm_sw_r_apa_i_Z2CP9PW0VW83CPHRV604_8
https://www.amazon.com/dp/B08L68W6YY/ref=cm_sw_r_apa_i_Z2CP9PW0VW83CPHRV604_8
That's very nice of you! 
.
I would get a CCK or Leung Tim. Both I think have good reputations, so should be known and appreciated.
In fact the first time I bought a CCK I asked if I could look at it, and was told no, because: 'they're special knives, for Chinese chefs.' Eventually I convinced the lady I did actually want to buy one, whereupon she (clearly very impressed) decided: 'oh you are a chef then.'
.I would get a CCK or Leung Tim. Both I think have good reputations, so should be known and appreciated.
In fact the first time I bought a CCK I asked if I could look at it, and was told no, because: 'they're special knives, for Chinese chefs.' Eventually I convinced the lady I did actually want to buy one, whereupon she (clearly very impressed) decided: 'oh you are a chef then.'
Then don’t gift knives to strangers. Or trust that strange culinary professionals will be able to adequately sharpen your sub-$100 cleaver.
i mean it doesnt really matter what it costs - facts are its a vg10 steel that is uncommon for chinese cleavers, and requires more knowledge and care than a standard stainless steel cleaver that you can beat up and cut bones with.
tempting because of amazon.. but im not sure i would buy something that looks very budget. i wanted to get something medium-end to definitely be better than anything they have.
That seems like a good choice. But the decision is... vg10 or aus-10 steel? both have good reviews.. is there one that would require less maintenance or know-how?
That’s a very nice thing to do.
I can’t say how they operate, but if it’s old school Chinese, the way they use knives may be a bit different than how we do. If it’s at all possible I’d try to find out what they currently use and what they like.
An old 60’s cai dao I inherited has been sharpened on bricks and the backs of teacups - probably still would be if It wasn’t in my hands. Many chefs in the grungy Hong Kong street food places I used to go to used the same 2 cleavers for 10+ years, and just beat the hell out of them.
I guess what I’m trying to say is it might not matter to them the steel, but more so weight/size/feel type of things. Which I understand may not be information available to you.
Either way, good form sir
I can’t say how they operate, but if it’s old school Chinese, the way they use knives may be a bit different than how we do. If it’s at all possible I’d try to find out what they currently use and what they like.
An old 60’s cai dao I inherited has been sharpened on bricks and the backs of teacups - probably still would be if It wasn’t in my hands. Many chefs in the grungy Hong Kong street food places I used to go to used the same 2 cleavers for 10+ years, and just beat the hell out of them.
I guess what I’m trying to say is it might not matter to them the steel, but more so weight/size/feel type of things. Which I understand may not be information available to you.
Either way, good form sir
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CCK for sure! I also have a Dengjia cleaver with "Western" handle.
Make sure you know what kind of cleaver the chef likes, thinner one or thicker one... Makes a huge difference!
Make sure you know what kind of cleaver the chef likes, thinner one or thicker one... Makes a huge difference!
It’s somewhere up in a mass of boxes at the moment, but here’s some pics from when I got it. It was my grandmother’s, passed down to my mom. No info on what it is or what it’s made from, a keeper for heirloom purposes. One day I’ll dig it out again!
I just noticed that a proper pinch grip has been used as well for decades
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Most Chinese restaurants sharpen and thin at the same time like in this video, on a low grit SiC stone and then use a sub 1000 grit honing rod frequently and go back to the stone when the cleaver starts getting thick behind the edge. I guess the softer steel of the CCK will be a safer bet, they’ll be more accustomed to it and eventually someone in that kitchen is going to pick up your gift and use it to chop through a bone, which the CCK will handle better than the Chopper King.
parbaked
Senior Member
Bernal has a 210mm Chinese style cleaver on sale as their Knife Of The Week.
This would make a nice gift…
https://bernalcutlery.com/collections/knife-of-the-week
This would make a nice gift…
https://bernalcutlery.com/collections/knife-of-the-week
DitmasPork
Senior Member
CCK 1302. Got mine from this Ebay seller. CCK Chinese Cleaver Carbon Steel Small Slicer KF1302 | eBay
It’s somewhere up in a mass of boxes at the moment, but here’s some pics from when I got it. It was my grandmother’s, passed down to my mom. No info on what it is or what it’s made from, a keeper for heirloom purposes. One day I’ll dig it out again!
View attachment 187619View attachment 187620
I just noticed that a proper pinch grip has been used as well for decades
That is all kinds of awesome! You should be using it... looks great
look at the nice, flat profile on those cleavers. that's what i'm talking about.
never understood those curved profiles.
MowgFace
Senior Member
I am on the CCK train as well. Though also i think I have 3 of these $15 cleavers from a local spot in SF:
https://www.wokshop.com/newstore/product/vegetable-cleaver/
The large is like ~1cm longer and ~.5cm taller than the small
Im interested in that Fookin' cleaver from C K t G, after the CCK branding change
https://www.wokshop.com/newstore/product/vegetable-cleaver/
The large is like ~1cm longer and ~.5cm taller than the small
Im interested in that Fookin' cleaver from C K t G, after the CCK branding change
MowgFace
Senior Member
Found a picture.
So I got some more info about what they like. They said something light to keep from fatigue, they use the heel to chop through bones, and maybe something a little shorter, probably around 7 inch
I'm also a fan of the Wok Shop ones, better to be able to go in person to minimize the chance of overgrinds in the wrong spot(s)
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Something more medium weight works better for chopping bones with the heel. Lots of cleavers are even marked in Chinese to chop bone behind this arrow on the edge.
Honestly, lots of Chinese kitchens chop bones with cleavers that they shouldn’t use for chopping bones. I’ve repaired plenty of them. Maybe get them the small Chopper King and warn them against using it to chop bones. Or get the CCK and they’ll just sharpen out the chips overtime.
Dark horse option, Sakai Takayuki INOX
https://www.tablinstore.info/phone/product/3651
This one is about the right dimensions, length, height and weight. Steel is likely AUS-8, not as soft as CCK stainless, won’t chip as much as VG10. Popular in Japanese restaurants. Not meant for chopping bones, but if they use the heel to chop some chicken bones, I think it would hold up decently.
I’m sure they will appreciate anything you get them that’s going to be better than the cleavers that come by the dozen in a box. Maybe even a dedicated bone chopper. My only reservation would be getting them carbon steel if they don’t use carbon steel. Lots of places don’t want to bother with the upkeep.
tostadas
Hobbyist / Craftsman
FYI, the out of box edge on the chopper king is dull. So I'd recommend sharpening it, or have it sharpened first. Also, as other have said, it probably won't do so hot if you try to chop bones with it.
I absolutely love my Fook Kee Small Slicer: https://www.chefknivestogo.com/fokeesmsl20.html
