The Chinese cooking knife,
sometimes (incorrectly)
called Chinese "cleaver," is the Chinese all round knife.
It has a thin flat blade. It is used to chop, dice, mince, slice,
much like a western style chef's knife, due to the thinness of the blade.
Do not use it to chop through bones, for that you need a
European bone cleaver which has a very thick blade.
The ultimate evolution of oriental cutlery design.
This beautifully finished knife features a highly polished
stainless blade and hygienic poly, triple riveted handles.
Finely Crafted by Messermeister in Seki, Japan. |
