Never had a problem and questions about all products are answered quickly.Ĭongratulations for 20 years of providing seriously stupendous sharp stuff, here's to your continued success! I always come here to order anything I might need for the kitchen and I am never disappointed. Quick shipping, description matches what is delivered and the price, you can't beat them. I recommend this site to all of my fellow culinary professionals!Īlways the best. Best selection of Japanese knives around.
Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! I'm waiting on my second knife from them.
Quick delivery and they are great about returning emails. Great experience working with Chef Knives to Go.
CLEAVER CHOPPER KNIFE FREE
Really appreciate the time he puts into every email as well as the free forum he hosts. Mark is great at answering questions for knife nuts of all levels. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Thanks as always for being a reliable stop for kitchen goods! They are amazingly versatile kitchen tools. This is also a great option for folks looking to try a Chinese cleaver for the first time. If you started with a CCK and are looking to change things up a bit, this Chopper King would be a great model to consider.
CLEAVER CHOPPER KNIFE UPGRADE
I view it as an across-the-board upgrade from my CCK 1303. Mine had no problem passing the paper slicing test when I received it. This Chopper King cleaver comes with a nice out-of-the-box edge. If you value simplicity, this knife is a good candidate for a one-stone sharpening routine using something like the Naniwa Aotoshi Green Brick, also available here on the site. Like other commenters have said, they almost "want" to get sharp on their own. If you haven't owned a knife with White #2 steel (also called Shirogami #2), you owe it to yourself to try one out. On mine, I used a little yellow mustard to force a patina, and now I basically treat it like any other knife in my collection, no special care required. In my experience, the Chopper King White #2 cleaver is also much less likely to impart any off flavors to food products, which sometimes happens with other carbon steel knives before they have developed a patina. Yes, you do have to wipe the blade down after using it to prevent rust formation, but it's much easier to care for than knives with reactive cladding, such as the CCK small slicer (1303).
Because this knife has stainless cladding, you get the best of both worlds-the performance and sharpenability of carbon steel with the ease of maintenance of stainless. They are functionally identical, with the only difference being that this model features a carbon steel core. This knife is the twin sister of the Chopper King Aus-10 cleaver. This will be a welcome addition too my knife bag. A cleaver with an assortment of petty knives works for me. If I’m in the kitchen and not behind the stove I’ve got a knife in my hand. It doesn’t make sense to me to invest in quality knives and stones and not use them. My cooking is very simple but the garnishes are very intricate very fine julienne and brunoise. And with the curved belly I’ll be able to do a little rocking. It looks like it will get stupid sharp after a pass or two on my Cerax 1000. I’m excited to graduate to Shirogami carbon steel. I did abuse it today on a case of chickens, so it needs a little tlc. Anyway, I’m gonna spend a few hours working polishing it so I needed a replacement. I’m got complaining the leaf spring has quite a funky patina that is rather menacing but I have to wipe it all the time as I use it constantly. It’s heavier than my Dao Vua Small Cleaver, I’m guessing the stainless cladding accounts for the additional weight.
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