九江彎刀 · KAU KONG
STAINLESS · STEEL HANDLE
Stainless blade with a steel handle. The cleaver shown in the first pork belly video.
Kau Kong Cleaver
For Cantonese roast meats
KAU KONG
CLEAVER.
九江彎刀 · KAU KONGA curved cleaver for roast duck, pork belly, ribs and light to medium bone chopping.
Stainless or carbon · Four handle-and-steel combinations
Pork belly chopping
WATCH THE
KAU KONG.
Choose your cleaver
STAINLESS
OR CARBON.
Four models, with steel, wood or iron handles.
01 / STAINLESS STEEL
STAINLESS STEEL
Rust-resistant. Hand wash and dry after use.
九江彎刀 · KAU KONG
STAINLESS · WOOD HANDLE
Stainless blade with a wooden handle. Dry after washing; oil the wood occasionally.
02 / CLAD CARBON STEEL
CLAD CARBON STEEL
Carbon steel edge, softer outer steel. Dry and oil after use.
九江彎刀 · KAU KONG
CARBON · WOOD HANDLE
Clad carbon steel with a wooden handle. Dry and lightly oil the blade after use.
九江彎刀 · KAU KONG
CARBON · IRON HANDLE
Clad carbon steel with an iron handle. Dry both blade and handle after use; lightly oil the blade.
No. 1 is the largest size. See each product for measurements.
CARE & USE.
Stainless: hand wash and dry the whole knife after use. Stainless is rust-resistant, but should not be left damp or soaking.
Carbon: dry immediately and apply a light coat of food-safe oil after use. Patina is normal. Keep wooden and iron handles dry too. No dishwasher.
Bone chopping: light to medium bones only. Use a specialist bone chopper for large, dense bones. Do not chop frozen food.
Need help choosing? Try the Cleaver Finder →COMMON QUESTIONS.
What is a Kau Kong cleaver for?
The Kau Kong is a traditional curved cleaver for Cantonese roast meats, poultry, seafood and light to medium bone work. It suits portioning roast duck, pork belly and ribs.
Can it chop every kind of bone?
No. These models are intended for light to medium bone work. Avoid large, dense bones and frozen food. Ask us about a specialist knife if you are unsure.
Which size should I choose?
Compare blade length, total length and weight on each product page. No. 1 is the largest. The carbon iron-handle model has No. 1 and No. 2; the other models also have No. 3. Measurements vary slightly with traditional craftsmanship.
Stainless or carbon?
Choose stainless for easier daily care. Choose carbon if you like a traditional clad blade and are comfortable drying and oiling it after use. Both need hand washing and careful drying.
Need help before ordering?
Tell us what you cook and the cuts you make most often. Contact Leung Tim →
The Leung Tim Kau Kong cleaver