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Chopper Knife King in Taiwan is making some interesting knives and once again CKTG is the first dealer in the USA to bring them to you. This slicing knife is made with White #2 carbon steel imported from Japan. Compared to some similar cleavers we've sold in the past like Shi Ba Zi they're in a different league. The knives come with surprisingly decent out-of-the-box edge and pretty darn good fit and finish. We think they're excellent values for the price.
*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
*Our cleaver saya does not fit this cleaver due to the height of the blade.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Value RileyPosted By: Larry Johnson
7 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.
7 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
7 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.
7 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
10 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.
10 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.
