A Chinese knife is a kitchen knife used in traditional Chinese cooking, and is also commonly used in Japan and other countries. They generally have different characteristics from the vegetable cutting knives used in Japanese cooking.
The main characteristics of Chinese knives are as follows
- Weight and robustness: Chinese knives have a heavy, robust construction and are generally relatively heavy. This weight provides stability when cutting with force and is especially helpful when cutting large foods.
- Wide blade: The blade is wide and relatively rounded at the tip. This shape is ideal for quickly cutting large foods with an up-and-down swinging motion of the knife. It is used for cutting a wide variety of foods, including vegetables, meat, and fish.
- Versatile use: Chinese knives are suitable for a wide range of cooking tasks, such as chopping vegetables and meat and dividing large pieces of food. One knife can be used for many purposes.
- Double-edged: Some Chinese knives are double-edged (have blades on both sides). Double-edged knives can be used with either the left or right hand, making them more convenient.
- Handle with care: Chinese knives are heavy and require a lot of skill and strength. It is important to learn how to use and handle them correctly.
Chinese knives are widely used not only in Chinese cooking but also in many other cooking methods. Its heavy, robust construction and wide blade are suitable for large ingredients and rough cutting work, and it is considered one of the most important tools for chefs.
*This is a translation by a translation tool.
