CCK Carbon Chinese Cleaver 210 mm #3

Chan Chi Kee Carbon "Small Slicer" #3 Cleaver (KF1303). 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

This number 3 vegetable cleaver made by Chan Chi Kee is very lightweight for its size, very nice and tall, making it great for slicing and scooping. The thin blade geometry is great for getting through everyday vegetable prep, with little resistance, especially though dense carrots and lots of cabbage! The blade forward balance and flatter profile makes getting a clean cut very enjoyable for high volume prep, and more conducive for an up and down cutting motion.

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.