I hope this is the right place to post this. I just joined so I am not sure of the protocol.
I am on the verge of ordering one or possibly two CCK cleavers. Likely a 1302 and an 1103 if I feel like spoiling myself for Christmas. I just got to wondering if there might be any cause for concern with the lacquer on the CCK 1300 series cleavers? I am one of those people that will not use no-stick fry pans etc. You know the type... I assume this lacquer wears off over time, which means you end up eating it over time too. Does anyone know what is in the lacquer and if this is safe? Are there any kind of chinese regulations regarding this and are they enforced?
I hate to sound alarmist but I will likely prepare the vast majority of my family's food with this knife so I need to know if there is any health risk, even it that risk may be quite remote. I suppose I could always remove the lacquer but I am not really looking for extra projects and I gather the knife is a real rust magnet without it. The 1103 may be a better choice in that regard but I think that I would really like the size of the 1302 for the majority of what I chop in the kitchen. Any thoughts, information, or suggestions greatly appreciated! Thanks!