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Lightweight Chinese Chef's Knife
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Are you looking for a versatile knife that looks like a cleaver but cuts with the lightness of a feather? This Chinese chef's knife (often referred to as Cai Dao) is the Asian kitchen equivalent of our chef's knife. Weighing only 200 grams, it is surprisingly light and agile, allowing you to work for long periods without hand fatigue. Its specific shape with a slightly curved edge is ideal not only for chopping vegetables with an up-and-down motion but also for rock-chopping herbs. Further product information ...
Lightweight Chinese Chef's Knife – Stainless Steel – 170 mm
A Versatile Tool, Not a Hammer
The wide blade serves as a scoop to transfer chopped ingredients to the pan or to crush garlic cloves with the flat side. The blade is made of 420 stainless steel with a hardness of 52-54 HRC. This steel is very tough and easy to sharpen to a keen edge. The handle consists of wooden scales firmly attached to the tang with three rivets, ensuring a classic look and reliable grip.
Important Warning
Although this knife is categorized as a cleaver due to its shape, it is a precision slicing tool. It is not intended for chopping bones, frozen meat, or hard joints! The blade is thin (2.3 mm at the spine) and could chip or bend if it hits a hard bone.
Specifications
| Knife Type | Chinese Chef's Knife (Slicer) |
| Total Length | 280 mm (approx. 11 inches) |
| Blade Length | 170 mm (approx. 6.7 inches) |
| Blade Thickness | 2.3 mm (at spine) |
| Blade Material | 420 Stainless Steel (52-54 HRC) |
| Handle | Wood, Riveted |
| Weight | approx. 200 g (approx. 7 oz) |
Care and Maintenance
To preserve the edge and the handle, wash the knife by hand only and dry it immediately. Do not use in a dishwasher. Maintain the edge regularly with a sharpening steel or a fine whetstone.
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