Chef quality cleavers, santoku, and more?

[lilliputian butei]

Hello all. I am thinking about adding a few knives to my kitchen. I cook almost exclusively with (what I believe is) a CCK 1804 stainless steel cleaver that was passed down to me from my grandfather. I use it for everything from prepping veggies to butchering meat. It is an all purpose prep cleaver that is 19.5cm long. The spine width at the bolster lip is 4.2mm and 2.1mm at the tip. I love this knife, but I would like to add two cleavers to my kitchen; one that is a true vegetable slicer with a thin spine, and one Kau Kong bone cleaver. I was considering a CCK 1103 and a 1421. But they are difficult to find here in the US, and are usually $100+ per knife online. From what I have read, that is two to three times what they retail for in Chinese knife shops. I am going to check the international district during my next trip to Seattle, but I am not confident I will find them.

I am considering CCK because it is what I have used for the past decade, and it is what I learned to prep food with. Here are a couple pictures of what I am using now:





I am also interested in a new santoku or maybe a chefs knife. I am open to suggestions as to what styles of knives I should consider trying. I love my cleaver and it has served me well over the past ten years, but there are some things that would be much easier with a different knife.

So what else is out there for cleavers? If you do not cook with a cleaver, what style of knife do you prefer for general prep? I would prefer carbon steel, but am not opposed to trying out a few stainless knives. My budget for these knives is flexible and I will spend what I have to. I might be willing to spend $400 on one knife if I absolutely love it. If you think I should spend more on a knife, tell me why. My plan is to slowly improve my knife collection, just as I am slowly improving my kitchen (I just purchased a Calphalon SS cookware set). I should add that I am a 21 year old college student that spends way too much time in the kitchen. At one point I seriously considered attending a culinary school to become a chef. I may still pursue that at some point after I graduate. I have been researching my options when I have time for a few months now, but would like some fresh advice from educated people.

 

[olpappy]

CCK are quite popular with culinary professionals, I have seen them online reasonably priced but I can't recall the address off the top of my head. Try using the search function on knifeforums, you should be able to find it that way.

Regarding other chef knives, here are a few web sites you can browse, they have a huge variety and should be able to find some interesting choices....
I think there are some CCKs to be found on at least of couple of them.

japanesechefsknife dot com
chefknivestogo dot com
japaneseknifeimports dot com
japan-blades dot com
korin dot com
epicureanedge dot com
japanwoodworker dot com

 

[TwinStick]

I have a few Dexter-Russell old school cleavers that are 1/4" thick. You can still buy these new.




7-8-9" Heavy Duty cleavers, i bought new last year.

 

[chugokujin]

Thats a really nicely used chefs knife your grandpa passed onto you. Well taken care of. Looks like the one my folks are currently using, not a CCK. Can't remember the brand at the moment.
For as many western styled chefs and gyuto knives I've amassed, I still find myself going back to my Chinese chefs knife all the time.As you probably know, there is very little that can't be done with it.

I think if you are comfortable with this style of knife, going to a nakiri or narrower Chinese chef may be a better option than a santoku. If you are looking for a thin vegetable cleaver, the Dexter Russell line of carbon cleavers are very thin and can be had for $20 or so. Its quite popular in many Chinese restaurants all over.
Also, I've found that if you've started with a Chinese chefs knife, the transition to a western style will be much smoother because you've already learned to manage a larger cumbersome piece of steel.
A narrow western style or Japanese gyuto will definitely be more nimble in your hand even if its a longer blade. Since you probably are also used to "push cutting" as your current knife
has no belly, that's also something to consider say if you were to pick up a German style like a Henckels or Wustof which will have substantial belly. Bear in mind the ability to pick up/scoop food is lost
as well due to the narrower blade.

Not sure where you are located, but a quick online search should bring you lots of choices. Good luck

 

[lilliputian butei]

CCK are quite popular with culinary professionals, I have seen them online reasonably priced but I can't recall the address off the top of my head. Try using the search function on knifeforums, you should be able to find it that way.

Regarding other chef knives, here are a few web sites you can browse, they have a huge variety and should be able to find some interesting choices....
I think there are some CCKs to be found on at least of couple of them.

japanesechefsknife dot com
chefknivestogo dot com
japaneseknifeimports dot com
japan-blades dot com
korin dot com
epicureanedge dot com
japanwoodworker dot com

Thank you for these sites. I did not know about a few of them.

Thats a really nicely used chefs knife your grandpa passed onto you. Well taken care of. Looks like the one my folks are currently using, not a CCK. Can't remember the brand at the moment.
For as many western styled chefs and gyuto knives I've amassed, I still find myself going back to my Chinese chefs knife all the time.As you probably know, there is very little that can't be done with it.

I think if you are comfortable with this style of knife, going to a nakiri or narrower Chinese chef may be a better option than a santoku. If you are looking for a thin vegetable cleaver, the Dexter Russell line of carbon cleavers are very thin and can be had for $20 or so. Its quite popular in many Chinese restaurants all over.
Also, I've found that if you've started with a Chinese chefs knife, the transition to a western style will be much smoother because you've already learned to manage a larger cumbersome piece of steel.
A narrow western style or Japanese gyuto will definitely be more nimble in your hand even if its a longer blade. Since you probably are also used to "push cutting" as your current knife
has no belly, that's also something to consider say if you were to pick up a German style like a Henckels or Wustof which will have substantial belly. Bear in mind the ability to pick up/scoop food is lost
as well due to the narrower blade.

Not sure where you are located, but a quick online search should bring you lots of choices. Good luck

Thank you for your input. I think I would be able to transition to the nakiri easier than a santoku or gyuto. I will have to try all three. You make a good point about the belly of European vs. Japanese knives. I have a few very cheap European knives with a substantial belly that I never use. They are very awkward and uncomfortable to prep food with.

I am located in Washington state.