(Mod note: split from the Useless Cookware thread- because, well, CCK knives are not useless cookware…!)
I do like my Chinese cleavers, and most of my Chinese cleavers cannot be used for hacking bones anyway… Despite its Western translated name, vast majority of so called Chinese cleavers should not be used as a meat cleaver.
I think I may have 10-15 of Chinese knives. The followings are just from the CCK brand.
My thin blade CCK knife is probably one of my most valuable knives. Light weight and sharp, and yet durable. It has no problem cutting through a phone book in one smooth motion and not losing its edge.
No kidding. Many of knives from US Dept store are pretty bad.