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 those, look at the Bone Cleaver. 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 — 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 fully dishwasher-friendly. If you want a handle that will never loosen or split, see the Carbon Steel / Forged Handle version — same blade, one-piece forged steel handle.
Sizes
| Blade Material | Handle | Size | SKU | Blade Length | Blade Height |
|---|---|---|---|---|---|
| Carbon Steel | Mulberry Wood | 三號 No.3 (S) | KF1403 | 17 cm | 10 cm |
| 二號 No.2 (M) | KF1402 | 18 cm | 11 cm | ||
| 大號 No.1 (L) | KF1401 | 19 cm | 12 cm | ||
| 加大號 (XL) | KF1411 | 20 cm | 13 cm | ||
| Stainless Steel | Mulberry Wood | 二號 No.2 (M) | KF1432 | 18 cm | 11 cm |
| 大號 No.1 (L) | KF1431 | 19 cm | 12 cm | ||
| 加大號 (XL) | KF1430 | 20 cm | 13 cm | ||
| Stainless Steel | Stainless Steel | 二號 No.2 (M) | KF1442 | 18 cm | 11 cm |
| 大號 No.1 (L) | KF1441 | 19 cm | 12 cm | ||
| 加大號 (XL) | KF1440 | 20 cm | 13 cm |
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.


Question
Tobias –
Hello,
Are either of the Kau Kong Choppers able to cut pork ribs? Also, do you have photos of the CCK forged peeler and paring knives please?
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Davide –
Hi Tobias,
Thank you for writing us,
The KF1602 is the most indicated for bone-chopping. It’s heavy, and it has a different blade profile. The main difference is how much steel is behind the cutting edge. Both the Kau Kong choppers have a thin blade right underneath the cutting edge, while in the KF1602 the cutting edge is much more supported.
We just updated the website, you can find it here: https://chinesecleavers.co.uk/product/cck-bone-chopper
We’ve also added the missing pictures, please find them here:
https://chinesecleavers.co.uk/product/cck-pairing-knife
https://chinesecleavers.co.uk/product/cck-pairing-veg-knife
https://chinesecleavers.co.uk/product/cck-forged-peeler
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