Chinese Chef's Cleaver with Wenge Handle

Traditional Chinese Chef's Cleaver with Hammered Blade and Wenge Handle

The Versatile Ruler of the Asian Kitchen

The Chinese vegetable cleaver (often called Cai Dao) is deceptive in its appearance. Although its shape resembles a classic butcher's bone cleaver, it is a very fine and precise tool. Traditionally, it has been used in China for centuries for almost everything – from slicing paper-thin cuts of meat and finely chopping herbs and salads to crushing garlic or ginger with the flat of the blade. Furthermore, the wide blade serves perfectly as a scoop for rapidly transferring chopped ingredients from the cutting board straight into a hot wok. There is a practical circular hole on the upper corner of the blade, which is used for safe and stylish hanging of the knife.

Quality Steel and Exotic Wenge Wood

The blade is made of popular 420 stainless steel. This steel is highly valued in knifemaking for its great corrosion resistance and very easy sharpening. The upper part of the blade is left in a rough, hammered, and blackened state, creating a beautiful visual contrast with the smooth, sharply ground edge. This hammered finish also reduces friction and prevents wet vegetable slices from sticking to the knife. The handle is crafted from African wenge wood. This material is renowned for its extreme hardness, toughness, and unmistakable, coarse, but even texture in dark brown to almost black tones. The scales are securely attached to the steel tang with three massive rivets as part of a robust full-tang construction, guaranteeing the indestructibility of the entire piece.

Safety Guidelines and Warnings

This kitchen knife has a very sharp blade that is ground thin for maximum cutting precision. Despite the word "cleaver" often used to describe its shape, it must under no circumstances be used for chopping hard bones, frozen foods, wood, or other hard materials. Such rough use would inevitably lead to fatal damage, deformation, or chipping of the fine edge. For safety reasons, always keep it out of the reach of children. The tool is intended exclusively for culinary purposes and food preparation.

Proper Care for a Long Lifespan

To ensure the knife retains its excellent properties and perfect appearance, it requires basic care. After each use, wash the knife with lukewarm water and a mild detergent, and immediately dry it thoroughly with a soft towel. Never wash this knife in a dishwasher. Aggressive chemicals and hot water would irreversibly damage the wooden handle and could also affect the structure of the steel. The wenge wood should occasionally be treated with a little high-quality linseed oil or beeswax so that the natural material does not dry out and maintains its deep colour.

With this knife, we recommend purchasing a large, solid wooden chopping board and a ceramic honing rod for regular and gentle edge maintenance.

Technical Parameters