Chinese chef’s knife, also known as the Chinese Cleaver or Chopper, is a rectangular-bladed, all-purpose knife traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. Chinese chef’s knives are relatively thin-bladed and designed for slicing, chopping, and mincing vegetables, fish, and boneless meats. Heavier so-called ‘bone’ cleavers are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork, and other boned meats. Possibly the only thing it is not used for is when it comes to the finer things such as fruit carving.
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