Leung Tim Chinese Vegetable Cleaver Review - Slicer - 片刀 (Leung Tim Chopper Factory) 

എനിക്ക് ചൈനിസ് ചോപ്പർ വാങ്ങൻ എന്താണ് ചെയ്യണ്ടത്

Yeah for the price it is a good choice, I paid approx $25 for it (22 euro). In Hong Kong, they were around 150HKD (Which makes the knife around $20 US). I got more than I expected for that price point.

Thank you for the suggestion, I may need to import them since I can't get them locally. I have added it to my watchlist :) The import tax will hit me, but it still looks reasonably priced even with the import tax. I have to add 21% to all imported products, and if the order is over 150 euro I have to pay additional taxes on top of the 21% so more like 26%+ if it is over 150 euro.

Yeah, I also love the paper wrapping on them, while for transport/delivery I prefer a box but if you visit those shops in person, the added nostalgia feel with the paper wrapping is nice. I wish CCK reverse the new Logo design back to a stamped one (But I don't think they will go back).

I think in Mexico and in Brazil, it is hard to get them. Here in the Netherlands, they sell them in Asian supermarkets. I have no idea about Asian supermarkets/Toko's in Mexico but if you have them your best option is to ask them. In The Netherlands we have a few big ones like ''Wah Nam Hong'' or ''Amazing Oriental'', even the smaller Toko's sells them here.

@@chefpanko Yes indeed, they are really difficult to find here. I went to one Asian supermarket and they do not sell knives. Will continue searching. Btw, thanks to your reviews I bought a Dengjia cleaver in Aliexpress (still on its way). I love your content and is really useful for me and my friends :)

Lol. I’m in HK & I’ve never heard of them until this video. I own you a beer Chef Panko when you finally get here!!!

unfortunately, I did not take on with me when I was in Hong kong. Not sure if they sell them here in The Netherlands. I may want to try one in the future, the one I saw and can get is a duck slicer from Shibazi. It may be an interesting knife for other tasks than slicing thin slices of duck.

That is fair enough, unfortunately with most of the budget range even from the well-known manufacturers the steel-type is not specified. The retailers may specify something but the reality is the manufacturer did not disclose the steel type. Even the higher range knives will have the steel-type hidden by just adding a generic name like the ''Molybdenum Vanadium'' steel. (lower budget knives will have a generic name like ''stainless steel'') After talking to a lot of manufacturers I found out that even when they do specify a steel type like the popular VG10 or Molybdenum Vanadium, even then the mixture of each manufacturer is different giving each VG10 or Molybdenum Vanadium from multiple manufacturers a different characteristic. That mixture and heat-treatment they want to keep a secret from the competition. (they add thier own combination to the VG10). It is a very fascinating topic and conversation that I got from the manufacturers. As to why the HRC rating will always fluctuate and how some of them can have a more consistent HRC rating than others. I was also told that the retailer will most likely specify the highest HRC rating (but luckily most of them will specify the average rated HRC). Retailers that give an HRC range like 60 - 62 are the retailers that also got the information that I got. But just like the VG10 while 6 manufacturers/ brands say that they use a VG10 each of them has their mixture and heat treatment. (The mixture part is new to me, but glad that I got the information from them as I found out that while some state VG10 there is a small difference between manufacturers that only a knife nerd will notice and compared side by side). Also to keep thier heat-treatment and mixture a secret they don't let anyone in the factory, only retailers can have a tour but they are not allowed to film or take pictures of certain processes. In terms of all the VG10 I tried, Ryusen Hamono is one of the best VG10 that I have currently encountered. Misono is one of the manufacturers that also keep thier steel a secret by saying ''Swedish steel'' or ''imported European steel''. And yes it is indeed a Wusthof 3000 honing rod! You have a very sharp eye!

I have a few knives on my wishlist, but the current pricing is a bit too high for me and I also did not like the handle design direction as they focus a lot on the handle grip while my preference goes to the blade/bolster pinch grip. I'm waiting for a special sale before I order them but they are on my wishlist. I'm also very curious about their powdered steel versions with similar Rockwell Claims.

Wusthof Ceramic J3000

@@chefpanko thanks, will check it out 👌🏻

They are both different in style. While they look similar they perform very differently. However, I would not be surprised if Leung Tim said that they were using a 40cr steel type which is the same as the P0X series of the SBZ. In terms of handle design the Debossed ''SBZZ'' was not adding to the comfort levels and in the beginning, it is very noticeable. With the Leung Tim and CCK Stainless steel version, they are not awkwardly placed and add extra grip without being a hindrance. (that being said the SBZ debossed feel will go away after a while). Now on to the knife design: SBZ P0X series is a Dual/All-Purpose Cleaver. Designed to slice and chop through smaller bones not larger than a chicken or duck bone. This makes the knife less thin, less sharp, and heavier than the Leung Tim version which is designed as a Vegetable Cleaver. Therefore the SBZ P0X series is categorized as #3 in the example below and the Leung Tim version as #1. The Shibazi F208 version can be categorized as #2 or #1. For example. 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (片刀 = Slicing Knife (known as CaiDao) - to slice vegetable and boneless meat (Workhorse knife but do not slice through bones) 2. Mullbury Knife 桑刀 (Also seen as a CaiDao but than usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as it will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer #2 Mullbury Knife #4 Chopper #5 Cleaver Hope that this explains it a bit since it was quite confusing for me too, as I did not like the #3 at all because of my expectations, but once I understood what it was designed for I completely understand the difference in usage. As for me the #1 and #2 are the type of knives that bI will seek in my cutting style and prep work. But if you need something that also needs to go through bones #3 is the one to go for while also being able to slice.

@@chefpanko Thanks a lot! Such an extended explanation could be the subject of additional content on the channel.

The Leung Tim knives are usually offered at most local Asian supermarkets/ Toko's. While the CCK is widely available online due to the surge of popularity. The Leung Tim knives are not widely available online, but most of the time the Asian supers that offer CCK will also offer Leung Tim knives. Most knives are hard to get in some continents like South Africa. Prices in HK are around 150HKD, prices outside Hong Kong are around $20/30 USD.

I looked them up, they remind me of Ikea knives in terms of looks. Unfortunately they don't ship to the Netherlands, so I can't review them.

Desejo que eles também vendam no Brasil, infelizmente o frete para o Brasil será mais caro que a própria faca.

Budget-friendly and decent edge retention: Shibazi F208-2 (steel is a bit more brittle than the CCK but for the price it is good, the finish could be better by rounding the choil and spine a bit) The review can be found here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-feaXHT4yuLM.html If money is not of your concern: CCK KF1912 NO.2 (Good and robust steel, nice finish) The review can be found here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wpbSb4i6R_Q.html Runner-Up: Dengjia JCD904 (The handle is not to everyone's liking the steel edge is a bit better than the Shibazi F208 however it is also a bit pricier) The review can be found here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cM9lM-YVi-U.html

@@chefpanko Thanks a lot for your help ! Might go for the second one.

@@adrienbrune7140 Keep in mind that the CCK stamped logo is changed to a lasered one with a QR code (nor more stamped Chinese characters but replaced with English ''Chan Chi Kee'' with a QR code that sends you to their website). The only best chance of getting the old version is to visit a local Asian supermarket/ Toko that still has the old stock. Other than that the knife is exactly the same just an aesthetic thing.

@@chefpanko Thanks a lot for the precisions. I'll ask a friend who live in Hong kong if he can get one for me. Those are not easy to get in Europe for a good price.

@@adrienbrune7140 Last time I was there was almost a year ago. The knives there were all with the new lasered logo + QR code. The price was around 450HKD/550HKD if I remember correctly not sure if they have increased the price now or not. But keep in mind that the exchange rate from Euro to HKD is very bad atm. Great little store, very crowded when I went there.

Yeah once you found a knife you like there is no reason to switch unless you want to try something new.

Here in the Netherlands, they are sold at Asian supermarkets for approx 22 euros almost a year back. The Leung Tim price in Hong Kong was around 150/200HKD compared to the 350/500HKD CCK brand. The prices in the Netherlands were around 20/25 euro, (I believe that the prices have gone up by a lot recently in the Netherlands to around 30+ euro now). As for Rockwell hardness, you can use a Rockwell File method or use other knives where the Rockwell has been specified. A harder Rockwell knife can scratch a lower Rockwell knife very easily. The same principle applies to smartphone screens, if something harder than the screen goes over it it will scratch the screen. If they have the same Rockwell they won't scratch each other. Here you can read how I do my ratings in more detail: www.chefpanko.com/kitchen-knife-edge-retention/ Keep in mind that I always add ''my review sample'' since I have spoken to multiple manufacturers and brands they all told me that the Rockwell is an estimate and not always reached but fluctuates per knife. The reason why some brands and manufacturers can have a consistent rating depends on their heat treatment technology or dedicated blacksmith that needs to look at the knife heat treatment color. They also told me that for example, a VG10 with manufacturers A and B is not the same. The steel is the same but the heat-treatment method and added the powder to give the steel a different characteristic are not the same. The heat-treatment and mixtures etc are kept a secret by many manufacturers and when they do a factory tour there will be a specific area where they don't allow filming or picture taking. (and only shown to retailers that have a long relationship with them). Hope that this answers your question, feel free to ask more questions, would love to answer them if I can.

@@chefpanko cool, I briefly worked in Netherlands.

@@Williamchan87 Wah Nam Hong or Amazing Oriental will have them at their stores.

@@chefpanko well unfortunately I have no plans to be back in EU, and it's impossible to find Leung Tim here in north America. I actually talked to them a few months back and I think the price probably has gone up. It's more similar to CCK pricing.

@@Williamchan87 Hi Chef, thanks for your great review. You say you talked to them, did you chat via email? Is it possible to have the address if so? Thanks!