CCK Kau Kong Cleaver

The Kau Kong (九江刀, Jiujiang dao) is a nose-weighted Cantonese chopper from the Jiujiang tradition in Guangdong. The balance point sits forward of the handle: the blade does most of the work. You lift and drop, and the weight at the nose delivers a clean, powerful chop with very little effort from your arm. If you grew up in a Cantonese household, this is probably the knife your parents used.

Western kitchens don’t really have a knife like this. A Western meat cleaver is heavy and blunt, meant for smashing through bones with brute force. The Kau Kong takes a different approach: it’s forward-weighted so the blade does the work, and the tall, almost-square blade profile gives you knuckle clearance and a flat side for crushing and transferring food. You get more chopping power with less fatigue, and one knife that also handles everyday prep.

Chicken and duck bones only. The Medium blade is too thin for pork ribs, beef bones or frozen meat. For pork or beef ribs, see the Bone Cleaver range. Note the proportions: the Kau Kong is shorter and taller than a Slicer, almost square. That’s deliberate: the tall blade and forward weight create the chopping leverage.

Choose carbon steel for the sharpest edge and easiest re-sharpening. It needs drying after use and occasional oiling (see our carbon steel care guide). Choose stainless steel for the low-maintenance option: corrosion-resistant and dishwasher-friendly when paired with the stainless handle. The rustic mulberry wood handle offers great grip even with wet hands; the stainless steel handle is dishwasher-safe when paired with a stainless steel blade. Hand-wash versions with a wooden handle or carbon steel blade. If you want a handle that will never loosen or split, see the Carbon Steel / Forged Handle version, with the same blade and a one-piece forged steel handle.

Sizes

Which size? 二號 No.2 (M) is the all-rounder and what we recommend for most home kitchens. 大號 No.1 (L) for larger setups. 三號 No.3 (S) for compact kitchens. 加大號 (XL) for breaking down whole birds and serious quantities; the extra mass at the nose makes the heaviest work feel easier.

HACCP colour-coded plastic-handled versions are available as separate products.