What is the best CCK for me.

[ChefKnivesToGo]

Hi Mark,

Hi, I'm looking to buy a stainless cai dao and see that you have a bunch of options. What are the pros and cons among the CCK 1813, CCK 1912, Chopper King in AUS10, and Chopper King in VG10? Also which models come with sayas and/or fit into the CKTG saya? I'm at least initially planning to sharpen with a ChefsChoice Trizor but might get stones in the future. Do you have any general recommendations?

Regards,
D

[ChefKnivesToGo]

Hi D.

Here is our standard recommendation request form. Even though you answered some of these, please fill it out, and I'll match a couple of knives to your criteria.

1) Pro or home cook?
2) What kind of knife do you want? (gyuto, santoku, etc)
3) What size knife do you want?
4) How much do you want to spend?
5) Do you prefer stainless or reactive carbon?
6) Do you prefer a Western or Japanese handle?
7) Do you prefer something rustic or production-oriented with good fit and finish?
8) Is it ok to post your question on our forum anonymously? Our forum members will give you good advice.


Kind Regards,

Mark Richmond

[ChefKnivesToGo]

Hi Mark,

Thanks for your quick response.

1. Home cook
2. Chinese-style vegetable "cleaver" (cai dao)
3. Open to the smaller or larger ones. I typically use a 10 inch French style chef's knife or 240-270mm gyuto, but I don't have a good sense for what my preference is for Chinese knives. An advantage of the smaller size might be that I could use it at my parents' house without buying them a larger cutting board.
4. Ideally around $100 or less but I could see spending $200 if it got me a fancy chukabocho with something like a semi stainless or swedish
ss alloy.
5. Stainless
6. All else equal, I'd prefer a rounder wooden Chinese style handle on this knife but am open to western, wa, or the metal one I see in the CCK 1813.
7. All else equal I prefer nice F&F, but that's not a big requirement. Although ideally the spine isn't as sharp as the factory edge.
8. Sure

D.

[ChefKnivesToGo]

Hi D.

My best recommendation that fits your answers is this one: https://www.chefknivestogo.com/ccksmstcl.html

Stainless
Smaller Size
In your general price range
Wood, round handle
Laser thin for good slicing

[ex1580]

I have the 1303 and I while it isn't stainless I have never had trouble with corrosion.
https://www.chefknivestogo.com/cckcleaver2.html

Personally, I like the look of the handle on the Kohetsu 1K6 Stainless Small Slicer 210mm but it's not in stock right now.
https://www.chefknivestogo.com/ko1k6stsmsl21.html