Chan Chi Kee | SKU: CCK-KU-KBU-150

CCK Cleaver Ko-Bunka Style 150mm "Shibata Special"

Name: CCK Cleaver Ko-Bunka Style 150mm "Shibata Special"
Brand: Chan Chi Kee
SKU: CCK-KU-KBU-150
Price: 259.95 AUD
Availability: InStock

$259.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	CCK KU Cleaver Slicer
Profile	Chuka (Cleaver) / Chinese Cleaver
Bevel Type	Double Bevel
Weight	156 g 5.5 oz
Edge Length	148 mm .5.83 inch
Heel Height	59 mm .2.32 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	Carbon Steel \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	55 - 57
Surface Finish	Kurouchi
Handle	Cleaver Handle
Region	Other
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Chan Chi Kee's carbon steel slicing cleaver features an ultra-thin blade with a traditional kurouchi finish, offering exceptional sharpness for precise cutting tasks. The high-carbon steel construction provides superior edge retention and responsive cutting feel, though it requires maintenance to prevent rust. Lightweight and well-balanced, this cleaver excels at fine slicing and vegetable preparation while maintaining the authentic craftsmanship CCK is known for. Its no-frills design focuses purely on performance, making it a favorite among professional chefs who appreciate its agility and razor-sharp edge. The rustic kurouchi finish adds character while providing slight corrosion resistance, though regular drying and oiling remain essential for upkeep. A perfect choice for those who value precision cutting and traditional carbon steel performance in their kitchen tools.

Pros	Cons
Budget friendly Great for professionals	Need extra care Non-premium steel

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Chan Chi Kee (CCK)

Chan Chi Kee (CCK 陳枝記) is a renowned knife manufacturer based in Hong Kong, established in the 1940s. Originally a small family workshop, CCK gained fame for crafting high-quality Chinese-style cleavers and kitchen knives favored by professional chefs and home cooks alike. The brand is particularly known for its carbon steel blades, which are hand-forged, durable, and hold a sharp edge. Over the decades, CCK knives became a staple in Hong Kong’s culinary scene, earning a reputation for precision and craftsmanship. Despite modernization, the company retains traditional forging techniques while incorporating some stainless steel options. Today, CCK remains a beloved brand among chefs worldwide, symbolizing Hong Kong’s rich heritage in blade-making.

Profile: Chuka (Cleaver)

Chinese Cleaver
The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. This knife's unique blend of functionality, including its ability to scoop up ingredients, makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.
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Construction: Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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Handle Specs
Profile: Chinese Cleaver Handle
Material:
- Ho Wood
Traditional chinese cleaver handle, short but very easy to grip. Designed to hold with two fingers on the blade and three fingers wrapping around the small handle. The short lenght is to balance the knife into a more blade heavy position which is a desired balance point for Chinese cleavers.
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