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Outwardly, it is more reminiscent of a cleaver, due to its rectangular shape, and so is also called a "Chinese chopping knife". Typical Chinese chef's knife: the shape of the blade. A feature of the Asian chef's knife is the broad blade with a straight or slightly curved cutting edge. Due to this shape the Chinese chef's knife cannot.
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Browse among over 500 Japanese knife models, traditional cooking knives, chef's knives, and more. Shop Online & In-Store.. Made in China. Original price $85 CAD. Original price $85 CAD - Original price $85 CAD.. Cutting and Chopping Boards Storage Racks, Rolls and Bags.
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8Cr13MoV Rosewood Chinese Chopping Knife 200 mm. Wen wu dao is the most versatile knife in this article by far, with many use cases in one blade.It has a distinct edge grind. The blade is thin towards the tip, ideal for slicing, and thick around the heel for cutting dense ingredients and bones.
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Appearance Isn't Everything . Just because a Chinese cleaver looks like a butcher's cleaver doesn't mean you can use it to chop bones. Heavier cleavers are designed for this, but the primary function of lighter cleavers—often called Chinese Chef's Knives—is slicing meat and vegetables.Chopping bones with these lighter cleavers can ruin the blade.
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From hacking through bones and crushing spices to mashing pastes and making thin, precise cuts, the Chinese cleaver is the ultimate do-it-all tool.
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Chinese cleavers, a.k.a cai dao (meaning "vegetable knife"), have long been the preferred all-purpose cutter in much of Asia. Unlike Western-style chef's knives, which feature a tapered, curving blade meant for a rocking chop motion, Chinese cleavers have a light, rectangular blade that excels at a more up-down chop maneuver, and often sport unfussy, barrel-shaped wooden handles.
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The special shape of the classic Chinese chef's knife from ZWILLING allows many universal applications. With this knife, you can chop hard components such as poultry bones and at the same time cut soft foods such as fish with clean and fine cuts. Cutting chives and other herbs is possible with this knife as well as cutting a roast.
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While most Chinese knives are referred to as "cleavers" in English (likely a consequence of their resemblance to a Western-style cleaver), they should not all be used for heavy work like chopping through bone; in fact, there are three primary types of Chinese cleavers—thin blades best suited to more delicate tasks like slicing and dicing, thicker ones for chopping through bone, and hybrid.