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We have a large variety of Chinese knives but most of them are made with carbon steel and have reactive iron cladding. A long-time customer recently introduced these to me and I’ve been pleasantly surprised with this excellent AUS10 stainless steel knife from Chopper Knife King in Taiwan. The edge length on this one is 210mm and the thickness is 1.5mm at the middle of the spine and about 3mm over the heel. They come with a good out-of-the-box edge and a pretty darn good fit and finish.
Maker: Chopper King
Location: Taiwan
Steel: AUS10 Stainless Steel (From Japan)
Cladding: Stainless
Construction: San Mai, Hammer Forged
Weight: 12.4 oz (352 g)
Blade Length: 210 mm
Blade Height at Base: 105mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 1.5 mm
Handle: Bubinga, Clear Coat Finished
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) SolidPosted By: Larry Johnson
2 people found this review helpful
I bought this cleaver out of necessity; the humidity in my new kitchen in an 100 year old hotel makes my carbon knives rust so opted for a stainless steel Chopper King. I would have bought the stellar VG10 model but it was out of stock.
First, the steel is high quality. I use it daily and it has an affinity to stropping with balsa with 1.0 diamond spray. And when I do sharpen, it comes right back wicked.
I like the larger Chopper Kings; my first one was the W#2 210mm. And since I’ve given my cooks the smaller ones, this one is easy to identify.
I cut vegetables and I slice steaks with it. It’s certainly utilitarian, but what else does a chef need?
2 people found this review helpful
I bought this cleaver out of necessity; the humidity in my new kitchen in an 100 year old hotel makes my carbon knives rust so opted for a stainless steel Chopper King. I would have bought the stellar VG10 model but it was out of stock.
First, the steel is high quality. I use it daily and it has an affinity to stropping with balsa with 1.0 diamond spray. And when I do sharpen, it comes right back wicked.
I like the larger Chopper Kings; my first one was the W#2 210mm. And since I’ve given my cooks the smaller ones, this one is easy to identify.
I cut vegetables and I slice steaks with it. It’s certainly utilitarian, but what else does a chef need?
