Čeština
Deutsch
Asian Kitchen Cleaver Tao
Are you looking for a reliable and versatile kitchen companion that can effortlessly handle meat and bulky vegetables? We present to you this authentic Asian kitchen knife, traditionally called a "Tao" in China. Unlike common European chef's knives, it stands out with its wide and massive blade, which allows you not only precise and rapid slicing but also easy scooping and transferring of chopped ingredients directly from the cutting board to the pan or wok. Its blade, made of high-quality Japanese stainless steel, provides excellent cutting performance and is decorated with an impressive wavy pattern. A comfortable and secure grip is guaranteed by the genuine natural wood handle. Elevate your culinary arts to a whole new level with this masterpiece, which perfectly combines a millennia-old Chinese tradition with renowned Japanese manufacturing precision. Further product information ...
Traditional Asian Kitchen Cleaver Tao with Wooden Handle
History and Culinary Application
In Chinese gastronomic tradition, this type of knife is called a "Tao", which literally translates to sword. While in Western kitchens we use different types of knives for various tasks, a traditional Chinese chef often makes do with a single, high-quality cleaver for everything – from crushing garlic and slicing paper-thin cuts of meat to chopping vegetables and herbs. Despite its robust appearance, this knife has a relatively thin spine (only 1.87 mm / 0.07 in), which means it is primarily designed for slicing and chopping (like a typical Chinese Cai Dao vegetable cleaver), not for hacking through thick and hard animal bones. A specific feature of this knife is the single-sided left bevel (the right side of the blade is only very lightly ground), which guarantees extreme sharpness and easy release of the sliced ingredients from the blade.
Safe Usage and Proper Care
You are receiving a tool with a very sharp blade, so exercise utmost caution when cooking and washing. Never hold the knife by the cutting edge and always store it safely out of the reach of children. Before the very first use, we recommend washing the knife thoroughly with warm water and a mild dishwashing detergent. Although the blade is made of high-quality stainless steel, it absolutely does not belong in the dishwasher. Aggressive salts and high temperatures could irreversibly damage not only the edge but also the natural wood handle. Never use wire scourers or abrasive cleaning agents to wash it. After every use, wash the knife by hand and dry it immediately with a soft cloth. To maintain perfect sharpness, we recommend maintaining the edge regularly on a whetstone – ideally at least once or twice a month.
Technical Specifications
| Parameter | Value |
|---|---|
| Overall Length | 319 mm / 12.56 in |
| Blade Length | 205 mm / 8.07 in |
| Blade Width (maximum) | 92 mm / 3.62 in |
| Blade Thickness (measured at the spine) | 1.87 mm / 0.07 in |
| Edge Specification | Starts approx. 2 cm / 0.8 in from the heel |
| Grind Type | Single-sided left (very light grind on the right) |
| Weight of the Knife | 315 g / 11.1 oz |
| Blade and Tang Material | Stainless Steel |
| Handle Material | Genuine natural wood |
| Handle Construction | Secured to the tang with a steel pin (brass finish) |
| Country of Origin | Japan |
We highly recommend purchasing a quality medium-grit whetstone for regular sharpening alongside this knife, as well as a large wooden cutting board, which is far gentler on the knife's edge than glass or plastic surfaces.
We are here for you!
