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The Best Chinese Knife

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Quality-Checked
Generated From 25K+ Reviews!
Bestseller No. 1
ZWILLING Twin Signature 7-Inch Chinese Chef Knife, Chinese Cleaver Knife, Stainless Steel, Black
  • QUALITY MANUFACTURING: Manufactured in Germany. Special formula high carbon no stain steel. Sigma forge knife is forged...
  • LIGHTWEIGHT & STRONG: One piece precision stamped blade for a lighter weight knife without sacrificing strength
  • RESILIENT BLADE: Ice-hardened FRIODUR blade starts sharper stays sharper longer and has superior resilience
  • PRECISE CUTTING: Precision honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and...
Bestseller No. 2
Meat Cleaver 7 inch Vegetable and Butcher Knife German High Carbon Stainless Steel Kitchen Knife...
  • Premier Meat Cleaver➦An ideal Gift for any Home or Professional Kitchen Cook,High-quality Carbon Stainless Steel...
  • No-slip Ergonomic Handle ➦Ergonomically designed handle is Full Tang, which can prevent the blade of this chefs...
  • Mutifunctional Meat Cleaver Knife ➦ The Chinese meat knife is Perfect for Cutting, Chopping, Slicing, De Boning,...
  • Sharp Blade ➦Kitchen knife blade is 17° per side and mirror polished by hand, ensuring ultra-thin slicing and dicing...
Bestseller No. 3
Mercer Cutlery Chinese Chef's Knife, 8"
  • Natural, comfortable, triple-riveted rosewood handle
  • The highest quality Japanese steel for easy edge maintenance and rapid sharpening for a razor-sharp edge
  • Stain-resistant, hand wash knives for blade edge and surface care
  • One-piece high carbon steel
Bestseller No. 4
TUO Vegetable Cleaver- Chinese Chef’s Knife - Stainless Steel Kitchen Cutlery - Pakkawood Handle -...
  • PROFESSIONAL CLEAVER KNIFE: TUO vegetable cleaver featured curved blade profile, the sharp tip can cut up vegetables,...
  • WELL DESIGNED: From the striking grain of the polished pakkawood handle to the gentle curve of the blade, this is an...
  • SUPER STEEL: Forged with premium High Carbon German Stainless steel DIN:1.4116 (X50CrMoV15), this Chinese chef’s knife...
  • PAKKAWOOD HANDLE: Pakkawood is a very dense product that is largely waterproof, providing much of the same look and feel...
Bestseller No. 5
TUO Cleaver Knife - 7 inch Vegetable Meat Cleaver Knife - Chinese Cleaver - German HC Steel - Full...
  • 🔪【PERFECTED CLEAVER KNIFE】The Black Hawk Cleaver Knife 7-inch is perfect for meats, vegetable with ease while...
  • ✅【PEAK PERFORMANCE】Our experienced knife smiths hand sharpen the phenomenally sharp edge with traditional 3-step...
  • ✅【ERGONOMIC DESIGN】Every curve and angle of the handle is ergonomically designed for a comfortable and...
  • ✅【SLEEK AND SIMPLE LOOK】The blade is hand polished to a satin finish revealing a stunning look. Luxury imported...
SaleBestseller No. 6
Bestseller No. 7
KYOKU Vegetable Cleaver Knife - 7" - Shogun Series - Japanese VG10 Steel Core Forged Damascus Blade...
  • VG10 JAPANESE DAMASCUS STEEL - Manufactured with an ultra-sharp, cobalt-added, and cryogenically treated VG-10 Japanese...
  • ERGONOMIC & WELL-BALANCED - The straight blade ensures the knife slices through meat with ease while alleviating fatigue...
  • DURABLE HANDLE - The meticulously constructed, triple-riveted G10 handle has gone through special treatment, making it...
  • SUPERIOR SHARPNESS - The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 8-12° double...

Buyer's Guide

The Versatility and Power of Chinese Chefs' Pocket Knife

When a Chinese knife or cleaver is explained to someone they usually have no idea what it is. They usually just know that it is used for making knives and chopping firewood. So what does a Chinese knife actually do? It has a handle, a blade, and a hook to hold the cleaver or knife in place. It has two bones on each side of the handle that extend up through the handle to the base of the blade.

Chinese knives and cleavers are primarily used for chopping and for slicing food. In fact the original meaning of Chinese cooking is related to the use of these types of tools. The Chinese refer to their food as hard and tough, so this is how they describe their knives and cleavers.

A Chinese knife has a simple design, very much like a carving knife or scalpel. However, the construction of the knife is rather interesting. The blade is sharpened at the tip of the blade with an edge coming off the end of the blade that can be used for cutting, chopping, or slicing. This simple design makes it easy to quickly and accurately do these tasks. While the flat grinded edge on most blades is not the sharpest, the flat grinded edge is sufficient to give a good cleaver.

The handle on a Chinese knife is very important. A wulong style handle is preferred by Chinese chefs, as this style is easier to grip. Usually made from steel or laminated wood, wulongs have a tapered surface that makes it easy to chop with. Wulongs are commonly found in Chinese kitchens.

The cleaver or knife edge on a Chinese knife has a concave edge that is much sharper than the flat grinded blade of most other knives. The name for this type of cleaver is caidao. While it is called "sharp" by many cooks, a good cut can still be achieved with a sharp caidao.

If a chef prefers to use a knife for thin slices, then a two-stone knife or a hanbai is the best Chinese chef knives for this task. The best Chinese chef knives are usually created with a flat grinded blade. For tough cutting, the steel or carbon steel blade can be sharpened with water. The water brings out the best properties of the metal and sharpens the edge for the cleaver chop. The flat grinded blade is also used for chopping wheat and oats.

If you want the perfect tool for dicing, the flat blade of a Chinese cleaver knife or a hanbai is ideal. Because the blade is flat and sharp, the edges of the piece of meat can be perfectly and evenly diced without overweiling the cuts. The flat grinded feature makes it ideal for using on stalks and onions.

If there is any downside to Chinese knives, it is that they tend to slice rather easily. Some of the best Chinese knives are made with a heavy gauge steel. They are, however, not practical for use on most kitchen knives because of the difficulty sharpening them. Another issue is that they are quite expensive and can be found in only a few stores in the United States and Europe. If money is not a factor, the knives are a great addition to any cook's kitchen. Many people who buy Chinese knives enjoy them so much that they purchase more than one.

One must hold the knife handle with both hands to balance the knife. Holding a Chinese knife handle with just one hand makes it difficult to hold, transfer and use properly. When cutting with this type of knife, it is important that you have steady hands and that you control the knife with your thumb and finger tips. If you hold the knife handle too tightly, the blade edge can be dull quickly. Make sure you follow the same procedure when you cut with the traditional knife. Otherwise, you will not get the results you want.

While Chinese cleavers have many advantages over other pocket knives, they also have some disadvantages. Unlike scissors, the teeth of a cleaver are not as close together as the teeth of a paring knife. This means that they are harder to sharpen. This can lead to the problem that some cooks say the knife tends to pull away from the bone.

The best pocket knives are the Swiss army knife and the paring knife. Both of these knives have a strong grip on the handle and a sharp, clean blade. These two types of knives are the perfect combination for cooks who need a versatile knife that can do all kinds of tasks. When you choose a pocket knife, whether it is an all-purpose knife or a cleaver, make sure you focus on the task at hand and not just on the look of the knife. While you may want the style and look, make sure it is the right tool for the job.

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