Our bestseller, and the last chef’s knife you’ll ever need. The CCK Slicer is a Laser-thin Chinese cleaver paired with a rustic mulberry wood handle that offers great grip even with wet hands. The blade is one of the thinnest and sharpest in the world.
If you’re coming from a Western chef’s knife, the Slicer replaces it for almost every task — slicing, dicing, mincing, crushing garlic — but with an almost completely flat blade instead of a curved one. No rocking motion; you chop straight down. The tall blade gives you knuckle clearance a chef’s knife can’t match, and the flat side doubles as a bench scraper for moving food off the board — one knife instead of two. The trade-off: no pointed tip for detail work.
This is strictly a vegetable and boneless-meat knife. The Laser-thin blade is too finely ground for any bone work — if you need a knife that handles bones too, look at the All-Purpose Cleaver, or the Kau Kong and Bone Cleavers for dedicated bone work.
The carbon steel blade takes a sharper edge than stainless and is easier to maintain at peak sharpness, but it needs a little care: dry it after use and oil it occasionally (see our carbon steel care guide). If you’d rather not think about upkeep, see the Stainless Steel version (stainless blade and stainless handle, fully dishwasher-friendly) or the Stainless / Wood version (stainless blade with the same mulberry wood handle as this one).
For restaurant kitchens or anyone breaking down high volumes daily, see the Restaurant Slicer — same Laser-thin profile, scaled up to 22.5–24 cm long and 11.5–12.5 cm tall for extra knuckle clearance and reach.
Sizes
| Size | SKU | Blade Length | Blade Height |
|---|---|---|---|
| 三號 No.3 (S) | KF1303 | 20 cm | 9 cm |
| 二號 No.2 (M) | KF1302 | 21 cm | 9.5 cm |
| 大號 No.1 (L) | KF1301 | 24 cm | 10 cm |
Which size? 二號 No.2 (M) is the all-rounder and what we recommend for most people. 三號 No.3 (S) for more compact setups. 大號 No.1 (L) for large setups and breaking down large quantities of food.
Better than I ever imagined!
Jon Williams (verified owner) –
I had been looking around for a Chinese slicer on and off since 2018. I had heard from colleagues and close friends what an amazing knife they were. Whilst searching on the net in the wee small hours of the morning, I stumbled upon “Chinese Cleavers”. These were the only suppliers of CCK knives that I could find in the UK. I was so excited to discover them that I purchased two, the stainless steel, and the carbon steel with a mulberry handle. Originally I had fully intended to give one of the knives as a gift, but sadly the recipient didn’t receive said gift. Well, were do I start, the day the slicers arrived; I was so excited I quickly pulled some vegetables from the refrigerator and started to chop, after 30 minutes I found I had enough for a whole weeks meals. The hype, no, the legends were true, the ease the knife sliced through the vegetables with hardly any resistance whatsoever was amazing. The knives are extremely sharp and the slight curve to the blades allowed for different cutting styles, push cut, slicing almost tissue thin slices, peeling, chopping and usefully the blade can also be used to convey food from the chopping board straight to the pan. As to the other knife, I have found I like to swap between the two of them. The knives are beautifully balanced and the maintenance of the knives is very simple. There are thousands of videos on the internet showing how to use them and the different techniques. These knives are probably my favourite pieces of my batterie de cuisine. Whether you’re just an amateur, or a professional these knives are a must. And as for the gift, chocolates and a card.
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Etsy Review –
Great quality clever. Fast delivery. Very sharp out the box. Would definitely recommend.
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John Waterfield –
The cck range are legendary among serious collector’s and pro cooks. They’re very rustic and fit and finish is a little rough, but that’s intentional all the time is spent in forging and producing a refined edge, they’re also very charming. They don’t arrive very sharp but will cut effortlessly because of the thin edge profile. I thinned mine and polished the edge down to a slight convex on my Japanese water stones, scary sharp. You don’t have to though most professional Chinese chefs use a cheap aluminium oxide stone, sort of thing you get from any hardware shop, they have amazing cutting skills and work all day with them, so you chose the type of edge you want. The steel is quality, blade is zone tempered that means it’s harder at the edge than the spine. At super sharpness the edge is extremely smooth and lacks a little bite, still cuts like a lazer though. This shows the crystal structure at the edge is very fine and refined, this means it’s going to stay sharp and resist micro chipping. This is only achieved by very skilled forging, cold hammering and expert tempering. There are loads of you tube videos showing cleaver skills and sharpening. Chinese Cleavers are brilliant people to do business with, fast delivery and friendly to talk to. They came straight back on a question I had and are delightful people, real enthusiasts. You don’t come across companies like this very often any more. I can honestly recommend this cleaver and the other products, I have a few allready and had a little pairing knife from them too. Bottom line grab a few bits while they’re in stock, you will end up not using any knives you allready have once you get a cck cleaver. 😊
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