This is a review of the stainless steel CCK small Chinese slicer: KF1912.
The CCK carbon steel knives are well known through numerous internet knife forums and words of mouth. Yet, the stainless steel version of CCK knives are rarely discussed. Paulustrious probably is the only person I have heard talking about his CCK stainless steel knife.
I purchased the CCK KF1912 thin blade Chinese slicer for my friend. The KF1912 slicer ($50 CAD) is essentially the stainless steel version of the famous carbon steel KF1303 slicer (see photo 1 and 2 for direct comparison). The factory edge was fine, but it could use a bit more touch up, so I put on a 10° back bevel on each side of the blade, and then a 15° edge bevel. The KF1912 stainless steel slicer was able to take on an edge sharp enough to shave hair, push cut paper, cut through phone book in one stroke (photo 3). (The knife was sharpened using Benton 1000 grit, Naniwa Super 2000, Naniwa Super 5000 and stropped on a leather belt).
Although I have been using it for almost 3 weeks, the knife probably saw 1.5 week-worth of my normal kitchen work due to my recent busy schedule. After three weeks, the cutting edge is still sharp enough to push cut paper. I feel the edge may not have held up quiet as nicely as the carbon steel KF1303, but the marginally difference is too difficult to tell for sure. This stainless steel is unequivocably better than Dexter-Russell blades in this regard. In short, I am pleasantly surprised by the quality of this unknown stainless steel blade.
For dimension comparison,
KF1912 (stainless steel) is 20.5 cm blade length, 9 cm blade width, 1.5 mm thick at the spine tip, 2.3 mm at the spine heel, and weights 283 g.
KF1303 (carbon steel) is 20.5 cm blade length, 9 cm blade width, 1.2 mm thick at the spine tip, 2.7 mm at the spine heel, and weights 273 g