Our bestseller, and the last chef’s knife you’ll ever need. The CCK Slicer is a Laser-thin Chinese cleaver with a stainless steel handle that’s fully dishwasher-friendly and easy to keep clean. 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.
Stainless steel is the low-maintenance choice: rinse, dry, and put it away. It holds an edge well and won’t react with acidic foods. If you’d prefer the warmth and grip of a traditional wooden handle without giving up the low-maintenance blade, see the Stainless / Wood version. If you want the absolute sharpest edge and don’t mind a little upkeep, see the Carbon Steel version. HACCP colour-coded plastic-handled versions are available as separate products.
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) | KF1813 | 20 cm | 9 cm |
| 二號 No.2 (M) | KF1812 | 20.5 cm | 9 cm |
| 大號 No.1 (L) | KF1811 | 21 cm | 9.5 cm |
| 加大號 (XL) | KF18XL | 21.5 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) / 加大號 (XL) for large setups and breaking down large quantities of food.
Joel Budgen (verified owner) –
Just wanted to say that the knife is great – really light and sharp and feels very natural in the hand. As far as I am aware, this is the only place that you can buy CCK knives in the UK (at least online) and I am so glad I found this website. Also, I couldn’t rate the customer service more highly. Received the knife really quickly and David has given me so much information on sharpening and answered my numerous questions! Highly recommended if you are looking for a Chinese cleaver.
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Etsy Review (verified owner) –
I was looking around for a CCK Chinese Cleaver and came across David’s shop. He got it to me the next day, and it is just a beautiful blade… super thrilled with the cleaver and the service!
I didn’t realise that I was one of his first customers, but I am glad I was. I ordered what I was looking for and was prepared to wait the normal 3 to 4 days for delivery, but it came next day. Great communication too!
https://www.etsy.com/shop/ChineseCleaversUK/reviews/1947975892
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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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