Best-Selling CCK Butcher’s Knife #4 (Carbon steel)

First Impressions

CCK cleavers are made in a wide range of sizes and shapes designed for a multitude of jobs from thin slicers to heavyweight bone crushing butchery knives.

Beauty

There’s a rustic and rugged beauty to most Chinese cleavers and these are no different. The CCK knives are designed for a wide range of jobs and typically available in both a brushed and kurouchi finish depending on the model.

Durability

CCK don’t give exact specifications for their steel or the hardness but they tend to be around 57-59HRC to allow for a more robust edge than most Japanese knives although we would stress that not all of their knives are cleavers in the traditional bone hacking sense and some of the slicers could be considered as an alternative shape and option to a more typical gyuto so how you use one (and on what) is important when it comes to edge care.

Ease of Care

Please note that the CCK knives are available as both reactive carbon steel and stainless and this is clearly highlighted in the product introduction above depending on which knife you are viewing so care tips will vary depending on which one you choose but if you follow our normal knife care tips this is a good start point.

Our Verdict

One of the most popular makers of Chinese cleavers around for their variety, versatility and value for money CCK knives offer a great selection of knives for the kitchen in both home and professional settings.