CCK stainless?

[toddnmd]

Received one as a gift from friends who visited Hong Kong.
Does anyone know anything about their stainless steel composition?

 

[Keith Sinclair]

What type of cleaver is it? Thin vegetable or medium to heavy. I once picked up CCK stainless veg. cleaver. It was not as good as their carbons JMO. I finally have a couple stainless cleavers I like they are both Japanese. That said the CCK SS is not that bad, better than a lot of Chinese stainless which is pretty soft.

No idea of the steel composition.

 

[toddnmd]

It's a smaller cleaver--guessing for mostly veggies. 175mm long, 80mm tall, weight is 221g. It looks like it will be a nice complement to my 1303.

 

[Noodle Soup]

Why does it matter? Either you like how it performs or you don't. I have both and the stainless balances better in my hand than the carbon but that might not be true in yours. I can tell you most Chinese prefer stainless because they can't understand why anyone would want a knife that rusts. It is just those "old people" that think carbon is better. Edge holding is just a mater of learning to resharpen when you need to.

 

[toddnmd]

Just curious about the steel . . . I like the way it cuts.

 

[bkdc]

If you like it, you like it.

The closest I have is a Sugimoto CM #30. I love it, but it is priced far far higher than any CCK.

 

[Keith Sinclair]

Yep it was a gift as long as you keep it sharp should be fine enjoy.

I like my Sugimoto CM 4030 too. Worth the price.