A Chinese cleaver for Cantonese roast meats, poultry and light to medium bone work. The Leung Tim Carbon Kau Kong Bend Cleaver (九江彎刀) combines a curved blade with a wooden handle for preparing roast duck, pork ribs and BBQ meats.
Description
Best for: portioning roast duck and goose, BBQ meats, poultry and seafood.
Blade: clad steel (夾鋼), with a carbon steel cutting edge and softer outer steel.
Bone use: light to medium bone chopping; for large, dense bones, ask us about a suitable specialist knife. Do not cut frozen food.
Is this the right cleaver for you?
Choose the Kau Kong when roast-meat preparation and light to medium bone work are your main tasks. For fine slicing of vegetables and boneless ingredients, compare the Carbon Mulberry Slicing Cleaver.
Choosing your size
Available as No. 1 (Large), No. 2 (Medium) and No. 3 (Small). Select your size above to see its price. Designs and sizing can vary slightly with traditional craftsmanship.
Available sizes and measurements
No. 1 - Blade: 185 mm | Blade Height: 116 mm | Total: 285 mm | Weight: 588 g
No. 2 - Blade: 176 mm | Blade Height: 112 mm | Total: 280 mm | Weight: 539 g
No. 3 - Blade: 173 mm | Blade Height: 109 mm | Total: 275 mm | Weight: 515 g
Measurements are approximate and may vary with traditional craftsmanship. Select a size to see its current price and availability.
The carbon steel edge needs care even though the blade is clad. Hand wash, dry immediately and apply a light coat of oil to the blade after use. Do not soak or put it in a dishwasher. Oil the wooden handle occasionally. Patina is normal; leaving carbon steel damp can cause rust. Read our knife and care guide.
Shipping from Hong Kong
Orders are usually prepared in 2–4 business days. For most international standard shipments, estimated transit is 7–14 business days after dispatch. Delivery estimates are not guaranteed.
