| Blade Length |
195 mm
|
| Total Length |
298 mm |
| Steel |
Mono Carbon Steel |
| Handle |
Wooden |
| Ferrule |
Metal |
| Rockwell |
59-60 |
| Height Spine to heel |
97 mm |
| Width at Spine |
5.14 mm |
| Weight |
562 grams |
| Bevel |
Double |
Chan Chi Kee Carbon "Kau Kong Chopper" #1 Cleaver (KF1401). World renowned for their Chinese Cleavers, Chan Chi Kee has supplied the restaurant industry with their versatile range of kitchen cutlery, easily recognized in Chinese butcher shops and restaurants worldwide.
Hand Made in Hong Kong.
The Shape
The Kau Kong Chopper #1 is a heftier cleaver, traditionally used for roasted barbeque meats, and very popular amongst Cantonese restaurant chefs and street food vendors. It has much more weight than its vegetable slicing cousin, coming in thick at the spine, and grows in blade height from heel to "tip". It can handle smaller bones like cooked chicken, smaller fish bones and pork cartilage.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
