Chinese chefs are known for their varied cuisine. Chefs may make a vegetable dish followed by tilapia or a meat dish. Let me help you choose the right knife for you.
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It is the Japanese equivalent of the chef's knife. It's ideal for meat and fish, and performs beautifully on vegetables too. Although the blade is thinner than the traditional chef's knife, it still offers plenty of knuckle clearance when cutting on a board.
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Please make sure that you've entered a valid question. You can edit your question or post anyway. The stainless and dishwasher-safe blade made of quality steel ensures perfect cutting results.
We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions at no additional cost to you if items are purchased. In all seriousness, it really is handy to own one. It has enough height that you can use it to scoop up large amounts of product like a spatula or bench scraper, and enough mass that the spine can be used to pound and tenderize meat.
We all know how vast and diverse Chinese cuisine is. From how rice is preparednoodles are cooked, up to the various ways meat is prepared, there are always a lot to choose from. But their choice of cooking equipment is another story.
The traditional rectangular-bladed Chinese chef's knife, cleaver and lightweight ping knife share your kitchen with the Japanese collection that may include nakiri and usuba knives for slicing and chopping vegetables, and deba and sashimi knives for fish. One thing they all have in common is the need for regular sharpening to restore a fine edge to the work-dulled blade. A professional sharpener, expert enough to treasure your prized tools, is an expense you can minimize if you learn to sharpen your Asian knives yourself.