knifeopedia

Chinese Blades 

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When it comes to Chinese knives, most people, even industry insiders, primarily think of choppers or cleavers. Why? Because in a traditional Chinese kitchen, there's typically one knife used for nearly all cutting tasks: the Chinese Chef’s knife. Often mistaken for a cleaver due to its shape, the Chinese Chef’s knife is an all-purpose tool. Adding to the confusion, real cleavers are also common in Chinese cooking. Let’s clarify:

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Chinese Chef’s knife

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The Chinese Chef’s knife is the go-to blade in both private and professional Chinese kitchens. Unlike a cleaver, it's used for nearly all cutting tasks, from chopping vegetables to slicing meats. The knife features a tall, rectangular bladethat’s typically 3 mm thick at the spine and tapers down towards the edge, giving it a thin geometry that’s ideal for precision cuts but too delicate for heavy-duty cleaver tasks.

It comes in sizes from 17-20 cm (7”-8”). Since it’s a practical all-purpose knife even in a Western kitchen, it is gaining in popularity outside of China.