Chopper Knife King of Taiwan is creating truly remarkable knives, and we're thrilled to be the first USA dealer to offer them to you at CKTG. This slicing knife is crafted with premium White #2 carbon steel, imported directly from Japan, ensuring top-notch performance and durability.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
*Our cleaver saya does not fit this cleaver due to the height of the blade.Maker: Chopper King
Location: Taiwan
Steel: Shirogami #2 (White #2)
Cladding: Stainless
Weight: 11.5 oz (326 g)
Blade Length: 215 mm
Total Length: 325 mm
Blade Height at Base: 105 mm
Blade Height at Middle: 110 mm
Spine Thickness at Base: 5.0 mm
Spine Thickness at Middle: 1.7 mm
Handle: Oak, Clear Coat Finished
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
*Our cleaver saya does not fit this cleaver due to the height of the blade.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Chinese Chef knife!, January 27, 2025Posted By: DroneShotFPV
I was excited after seeing this Chinese Chef knife available on CKTG. I have been intrigued by these Chinese Chef knife / Cleavers for some time, but was not really ready to pull the trigger. I like the CCK's, but wasn't a fan of all the writing and QR code on the blade side. Yes, that is just cosmetics, and doesn't affect performance, but just a personal thing... Not that I won't ever own one, but something I wasn't wanting right away. The other thing was the CCK's didn't tell you exactly what steel to expect, just Carbon Steel. That's good and all, but as a pro sharpener and steel nerd I want to know more about it and get it's history, etc.
Well, in comes this Chopper King... I won't lie, the name threw me at first... It sounds like something from an 80's infomercial, something comical to be sold out of the back of a magazine, but looking past all that and seeing A.) The steel type being a favorite of mine (I love the Shirogami's and Aogami's) and B.) The visual appeal and C.) The price, I was sold. Reading the reviews helped, but still there wasn't a ton of information on it out there, yes there was some, but I wish there was more (hence why I made a short video about it).... But I pulled the trigger and I couldn't be happier!
It arrived the other day, and out of the box she was sharp, as expected from anything in the Shirogami / Aogami steel lines of nearly anything (yes, you can have bad ones, but MOSTLY it's good experiences OOTB). But being that I love to sharpen and do so as a side job, I immediately refined the edge and put my own touches on it.. Holy smokes, for a "cleaver" you can shave with it! I know these aren't Cleavers like you would think, and are Chinese Chef knifes, but they are huge, and you would think chunky / clunky, but this bad boy is a laser! Reminds me of Yan Can Cook on PBS.. I always loved his knife, which was a Sangdao if I recall correctly, so now I need to start smashing garlic like him! lol
TL;DR, Excellent Chef's knife that will take a wicked sharp edge, Feels great in the hand, and has a surprisingly good balance when held properly. For the price, you truly cannot go wrong, and now I am sure I will have yet another new obsession for style of knife in the kitchen... My wife is SOOOO going to thank CKTG.... lmao
I was excited after seeing this Chinese Chef knife available on CKTG. I have been intrigued by these Chinese Chef knife / Cleavers for some time, but was not really ready to pull the trigger. I like the CCK's, but wasn't a fan of all the writing and QR code on the blade side. Yes, that is just cosmetics, and doesn't affect performance, but just a personal thing... Not that I won't ever own one, but something I wasn't wanting right away. The other thing was the CCK's didn't tell you exactly what steel to expect, just Carbon Steel. That's good and all, but as a pro sharpener and steel nerd I want to know more about it and get it's history, etc.
Well, in comes this Chopper King... I won't lie, the name threw me at first... It sounds like something from an 80's infomercial, something comical to be sold out of the back of a magazine, but looking past all that and seeing A.) The steel type being a favorite of mine (I love the Shirogami's and Aogami's) and B.) The visual appeal and C.) The price, I was sold. Reading the reviews helped, but still there wasn't a ton of information on it out there, yes there was some, but I wish there was more (hence why I made a short video about it).... But I pulled the trigger and I couldn't be happier!
It arrived the other day, and out of the box she was sharp, as expected from anything in the Shirogami / Aogami steel lines of nearly anything (yes, you can have bad ones, but MOSTLY it's good experiences OOTB). But being that I love to sharpen and do so as a side job, I immediately refined the edge and put my own touches on it.. Holy smokes, for a "cleaver" you can shave with it! I know these aren't Cleavers like you would think, and are Chinese Chef knifes, but they are huge, and you would think chunky / clunky, but this bad boy is a laser! Reminds me of Yan Can Cook on PBS.. I always loved his knife, which was a Sangdao if I recall correctly, so now I need to start smashing garlic like him! lol
TL;DR, Excellent Chef's knife that will take a wicked sharp edge, Feels great in the hand, and has a surprisingly good balance when held properly. For the price, you truly cannot go wrong, and now I am sure I will have yet another new obsession for style of knife in the kitchen... My wife is SOOOO going to thank CKTG.... lmao
Great Value RileyPosted By: Larry Johnson
8 people found this review helpful
So after looking at my chopper king for a day and a half I pulled it out to do some vegetable prep. I squared off a carrot and proceeded to cut an incredibly fine julienne, the thinnest I’ve ever cut. Literally cut like it was butter.
My server Riley was standing next to me, staring in amazement. All she could say was that the cuts were not fine enough. Lol
All I can say is after 46 years in the kitchen it was the best experience I’ve ever had with a knife. Period.
8 people found this review helpful
So after looking at my chopper king for a day and a half I pulled it out to do some vegetable prep. I squared off a carrot and proceeded to cut an incredibly fine julienne, the thinnest I’ve ever cut. Literally cut like it was butter.
My server Riley was standing next to me, staring in amazement. All she could say was that the cuts were not fine enough. Lol
All I can say is after 46 years in the kitchen it was the best experience I’ve ever had with a knife. Period.
Impressive Posted By: Larry Johnson
9 people found this review helpful
This is an impressive blade. It’s heavier than my Dao Vua Small Cleaver, I’m guessing the stainless cladding accounts for the additional weight. 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. Anyway, I’m gonna spend a few hours working polishing it so I needed a replacement. I did abuse it today on a case of chickens, so it needs a little tlc.
I’m excited to graduate to Shirogami carbon steel. It looks like it will get stupid sharp after a pass or two on my Cerax 1000. And with the curved belly I’ll be able to do a little rocking. My cooking is very simple but the garnishes are very intricate; very fine julienne and brunoise. It doesn’t make sense to me to invest in quality knives and stones and not use them. If I’m in the kitchen and not behind the stove I’ve got a knife in my hand.
I don’t own a gyuto. A cleaver with an assortment of petty knives works for me. This will be a welcome addition too my knife bag.
9 people found this review helpful
This is an impressive blade. It’s heavier than my Dao Vua Small Cleaver, I’m guessing the stainless cladding accounts for the additional weight. 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. Anyway, I’m gonna spend a few hours working polishing it so I needed a replacement. I did abuse it today on a case of chickens, so it needs a little tlc.
I’m excited to graduate to Shirogami carbon steel. It looks like it will get stupid sharp after a pass or two on my Cerax 1000. And with the curved belly I’ll be able to do a little rocking. My cooking is very simple but the garnishes are very intricate; very fine julienne and brunoise. It doesn’t make sense to me to invest in quality knives and stones and not use them. If I’m in the kitchen and not behind the stove I’ve got a knife in my hand.
I don’t own a gyuto. A cleaver with an assortment of petty knives works for me. This will be a welcome addition too my knife bag.
Carbon steel performance without the fussPosted By: Ryan E
11 people found this review helpful
This knife is the twin sister of the Chopper King Aus-10 cleaver. They are functionally identical, with the only difference being that this model features a carbon steel core. 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. 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). 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. 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.
If you haven't owned a knife with White #2 steel (also called Shirogami #2), you owe it to yourself to try one out. They are an absolute dream to sharpen. Like other commenters have said, they almost "want" to get sharp on their own. 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. This Chopper King cleaver comes with a nice out-of-the-box edge. Mine had no problem passing the paper slicing test when I received it.
Overall, I am thrilled with this knife. I view it as an across-the-board upgrade from my CCK 1303. 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. This is also a great option for folks looking to try a Chinese cleaver for the first time. They are amazingly versatile kitchen tools.
11 people found this review helpful
This knife is the twin sister of the Chopper King Aus-10 cleaver. They are functionally identical, with the only difference being that this model features a carbon steel core. 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. 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). 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. 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.
If you haven't owned a knife with White #2 steel (also called Shirogami #2), you owe it to yourself to try one out. They are an absolute dream to sharpen. Like other commenters have said, they almost "want" to get sharp on their own. 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. This Chopper King cleaver comes with a nice out-of-the-box edge. Mine had no problem passing the paper slicing test when I received it.
Overall, I am thrilled with this knife. I view it as an across-the-board upgrade from my CCK 1303. 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. This is also a great option for folks looking to try a Chinese cleaver for the first time. They are amazingly versatile kitchen tools.
