• CCK Cleaver "Mulberry Knife" Small Slicer 210mm - KF1303 from Chan Chi Kee (CCK)
  • CCK Cleaver "Mulberry Knife" Small Slicer 210mm - KF1303 from Chan Chi Kee (CCK)
  • CCK Cleaver "Mulberry Knife" Small Slicer 210mm - KF1303 from Chan Chi Kee (CCK)
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CCK Cleaver "Mulberry Knife" Small Slicer 210mm - KF1303

CCK Cleaver "Mulberry Knife" Small Slicer 210mm - KF1303

£93.00 GBP
£93.00 GBP
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£10 Shipping on orders over £150 to the UK.

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About the Shape - This is the quintessential Chinese chef's knife, made from high-carbon steel, and is perfect for a wide range of tasks similar to a 210mm or 240mm gyuto. From fine mincing chops to chopping veggies and slicing meat, this blade can handle anything but bones. If you're looking to experiment with a different shape and master some new skills, you need to snag one of these.

About CCK Cleavers - Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.

Length 210 mm |
Height 89 mm
Thickness 3 mm
Weight 250 g
Edge/Bevel Double (50/50)
Made in Hong Kong

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.724138 / 5 from 58 reviews.

AI Generated Review Summary

The CCK Cleaver 'Mulberry Knife' is a versatile 210mm small slicer, crafted from high-carbon steel. Praised for its versatility and ease of use, it is ideal for various kitchen tasks. Customers appreciate the friendly and helpful staff, although opinions on the blade's thickness vary.

Summary topics

  • Blade Thickness: 12%
  • Customer Service: 9%
  • Versatility and Ease of Use: 16%

Review topics: [size, weight, shipping, handle, design, staff, maintenance, issues, edge, feels, service, use, knife, cleaver, blade, slices, meat, vegetables, tool, honing, experience, grind, fun].

Review highlights

  • "The staff was great very helpful and friendly I will definitely recommend to my friends." — Lawrence L.
  • "Will definitely look at upgrading into a more aggressive cleaver that can be utilized to cut meats as well." — Derian M.
  • "Really helpful staff made making the right choice easy." — Simon t.

Reviews

Excellent grind and feel

"I really like this cleaver. It's extremely light so it doesn't cause as much fatigue during prep. It also has a very thin grind so it just glides through most food, which is great!"

— Calvin C. (5/5)

As advertised!

"A prep workhorse. Pounds of vegetables for stir-fries, chilis, soups/stews, curries, and salads/slaws. Sharp and stable. Needs some love and care, but loves you back!"

— Adam D. (5/5)

Outstanding

"Best knife ever for vegetable. It's big, it's light and I have never seen something cutting like tat."

— Maxime C. (5/5)

Limited use knife.

"I have the KF1912 which is the stainless steel version of it. I am homecook who likes knives, and I have generally decent skills. I had a cheap small meat cleaver which I used to prep veggies and I liked it, so I wanted to get this one with everyone praising it . My reaction after using it is meh (for me personally). It excels in very few situations: like fine prepping veges which are not 'wet' (think cabbage and bell pepper, not papaya or cucumber). The length definitely makes control harder, while cutting onion, I am always unsure of where the tip lands. This may need practice and I may like it over time. But biggest problem is food sticking, which annoys me alot. All wet veges will aggresively stick to the blade, and takes a lot of force to remove. The blade is so thin that you'll think twice before even trying to crush garlic. Overall spending close to 200 dollars for something that is very narrow use was my mistake. Now I think a bunka could have served me better."

— Priyo (3/5)

So sharp and fun to use!

"I wasn’t sure about big cleaver, but this one was so thin and sharp, it made dicing and mincing fun and entirely satisfying. I could not recommend this knife enough, it is awesome!"

— Victoria N. (5/5)

It's a cleaver!

"Got this from Knifewear for my nephew. The thing is a laser that doubles as a bench scraper for lifting chopped items into the pot. What's not to love?"

— Brian L. (5/5)

Amazing Chinese Cleaver

"I feel like a true Chinese chef when using this knife. It's as sharp as my Japanese chef, but its got the feel and practicality of a Chinese cleaver."

— Matt T. (5/5)

Wonderful !

"Superb edge retention, lightweight, precise—in short, a pleasure to use."

— Marc-André R. (5/5)

it feels like it’s from

"it feels like it’s from big trouble in little China. I bought it because it scares people who come over to my house. I chop up a vegetables, and they’re in awe. When I’m using it, I feel like David Lo Pan will pop out of nowhere with his long fingernails beckoning me closer to see if I’m a girl with green eyes. I feel like most people won’t have this experience with this knife. most people would find it awkward at first, but after a couple days, you will get a feel for the knife. I wouldn’t hesitate to buy it again."

— Veronica R. (5/5)

Chopping Heaven

"I have been wanting a vegetable clever for decades and my wife finally insisted we make a day of it and go knife hunting. Our knife collection is more than decent for home cook enthusiasts but the coveted clever has become my instant favourite. Staff were extremely friendly and helpful. We did not feel pressured or rushed. We truly had time and sufficient information to choose the best knife for our needs."

— Mark H. (5/5)

Q&A

Hi, wondering if there are any major differences between this, CCK CLEAVER "VEGETABLE KNIFE" STAINLESS STEEL CHOPPER 195MM - KF1904, and CCK CLEAVER STAINLESS STEEL SMALL SLICER 205MM - KF1912. Apart from their sizes, and type of steel, they seem really similar based on their description - made for cutting/slicing vegetable, boneless meat, and stay away from bones. Thanks.
Great question! The Vegetable knife is quite a bit thicker and the back end can go through small bones, whereas the slicer is a very thin blade.
Is it full tang?
Hey there! The tang of this knife extends all the way down and out of the bottom of the handle. It is then bent so it curls around the bottom of the handle.

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