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In the latest installment of the “Kitchen Cutlery” column, appearing in the March 2014 issue of Tactical Knives, Steven Dick examined a pair of cleavers from the Chinese cutlery firm of Chan Chi Kee (CCK). This was a task easier said than done as just securing a pair of cleavers for the article exhibited how sought after CCK’s products are on the market.

“It quickly became obvious that Chan Chi Kee’s reputation for being one of the higher quality products on the market was well earned,” Dick noted in his review. “Not only do they produce a truly professional level blade, they offer a vast array of sizes and weights for every possible Chinese cooking style.” Blade lengths for the pair of No. 2 CCK cleavers that were tested ranged from 8.5 to 9 inches, however the models ranged drastically in weight, from 10 ounces to 32 ounces, respectively.

In the kitchen, Dick put the cleavers through a battery of chopping tests to gauge each cleaver’s edge retention and ergonomics. “In the past, I’ve used a much smaller all-purpose cleaver I bought off the blacksmith in Southern China. The CCK barbeque model certainly proved capable of handling the same chores, but it was a little too much of a good thing,” noted Dick. “But if you are one of those Americans that likes to put a whole hog in the ground once in a while, this is the chopper for you.
For the full column, check out the March 2014 issue of Tactical Knives, available on newsstands and digitally November 19, 2013. To subscribe, go to https://www.personaldefenseworld.com/subscribe/.

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