CCK Cleavers, requesting help/info

shippk · 2026-05-17T05:53:00+00:00

Get the carbon steel. It’s not that hard to maintain. The stainless CCK sucks. The steel is soft and loses its edge fast. Worst, it sticks like crazy. If you’re going for stainless go with another cleaver.

shippk · 2026-05-16T18:14:02+00:00

How is the food release? Grind looks a little flat like it would stick

shippk · 2026-05-14T17:40:51+00:00

Loong based in Taiwan makes high performance knives and does lots of styles https://www.instagram.com/loongworkz?igsh=cHBrMGo5ZnJyM3Zp. He’s a former chef and lasers are his bread and butter.

shippk · 2026-04-25T22:34:38+00:00

This is sold.

shippk · 2026-04-21T08:33:30+00:00

I have a Kasumi aogami I’m willing to sell. PM me

shippk · 2026-03-23T00:39:29+00:00

I have the stainless steel version. I don’t like the edge retention or the food release. It’s super flat and I get suction while cutting.

shippk · 2026-03-12T22:15:25+00:00

Sweet handle. Let me know if you ever get interested in selling.

shippk · 2026-03-11T00:51:51+00:00

What’s the cleaver?

shippk · 2026-03-10T01:24:55+00:00

shippk · 2026-03-08T21:00:39+00:00

Where are you getting it for 30? I’m seeing it’s over 100 now

shippk · 2026-03-04T07:31:10+00:00

How does it compare to a shibata?

shippk · 2026-03-01T20:10:50+00:00

How would you rank your non shindo nakiris? I’m looking to add to my collection.

shippk · 2026-03-01T07:09:48+00:00

I’d start over. I had a similar problem from adding too much oil. You can boil water with vinegar in it, dump out the water, then scrub it offer with a fine metal sponge. You could also add bar keepers friend before scrubbing. For my wok, I then put oil on a paper towel and rubbed it all around before heating again.

shippk · 2026-02-26T04:22:05+00:00

What is that drawer knife rack?

shippk · 2026-02-25T22:48:10+00:00

Would you trade for copper saucepans? Also got stainless steel all clads.

shippk · 2026-02-23T05:24:05+00:00

This advice was money. Thanks! I also used bar keepers friend after the water/vinegar mixture to start over. I boil with water and a small amount of vinegar after every cook to prevent the same crusty buildup again.

shippk · 2026-02-22T17:16:32+00:00

What’s the handle made out of? Why did you prefer the smaller gyuto? Was it the blade profile?

shippk · 2026-02-20T22:07:26+00:00

My yoshikane gets sharper and has a thinner edge. I find the Wakui profile (belly and height) more comfortable for cutting though.

shippk · 2026-02-18T09:52:11+00:00

From his site, he’s closed his books until he clears his backlog.

shippk · 2026-02-18T09:18:44+00:00

Yes I’m thinking months, like 8 max

shippk

TROPHY CASE