When it comes to Chinese kitchen knives, many people assume that a single cleaver can handle everything. While it's true that Chinese chefs are known for their versatility with one knife, the reality is that different knives are designed for different tasks.
Chinese cuisine requires precision, and over the years, a variety of specialized knives have been developed to meet different cooking needs. From slicing vegetables to chopping bones and even carving intricate food decorations, each knife serves a unique purpose.
1. Chinese Chef’s Knife (Piàn Dāo / 文刀) – The All-Purpose Slicer
The Chinese chef’s knife, also known as the slicer, is the go-to knife in most households. It has a large, flat blade with moderate weight, making it perfect for slicing vegetables, fruits, and boneless meats into thin strips or fine shreds. However, it is not designed for chopping bones.
Best for: slicing, dicing, julienning vegetables and fruits.
2. Sang Dao (桑刀) – The Ultra-Thin Precision Knife
This knife is thinner and lighter than the standard chef’s knife. Originally used to slice mulberry leaves for feeding silkworms, it’s incredibly sharp and precise. The long, flat blade allows for effortless slicing of soft ingredients like vegetables and meats, but it’s not meant for chopping.
Best for: thin slicing, julienning, and delicate cuts of vegetables and meat.
3. Wen Wu Dao (文武刀) – The Dual-Purpose Chopper
Nicknamed the “Scholar-Warrior Knife”, this versatile knife is a blend of a slicing knife and a bone chopper. The sharp front is great for cutting vegetables and boneless meat, while the thicker rear is strong enough for light bone chopping. A must-have for home cooks!
Best for: slicing meat and chopping light bones.
4. Pounded Dough Knife (拍皮刀) – For Dim Sum Dough
Unlike other knives, this one has no sharp edge! It’s specially designed for pressing out thin dumpling skins, such as shrimp dumpling wrappers (har gow skins). The stainless steel blade ensures even, smooth pressing.
Best for: flattening dumpling wrappers.
5. Duck Slicer (片皮刀) – For Perfect Peking Duck
A long, narrow knife designed specifically for slicing roast duck. In traditional Peking duck preparation, chefs aim to carve 108 perfect slices—a true test of knife skills! This knife ensures clean, precise cuts without tearing the crispy skin.
Best for: slicing roast duck and other roasted meats.
6. Bone Chopper (斩骨刀) – The Heavy-Duty Cleaver
If you need to cut through large bones, this is the knife for you. It’s much heavier and thicker than a regular cleaver, with a blunt yet powerful edge that can split bones in one swing.
Best for: chopping pork ribs, beef bones, and poultry bones.
7. Boning Knife (剔骨刀) – For Precise Meat Trimming
This knife is sharp and narrow, designed to remove bones from meat or fillet fish. Unlike a cleaver, it should never be used for chopping bones—instead, it allows for precise trimming and deboning.
Best for: deboning meat, trimming fat, and filleting fish.
8. Butcher’s Knife (猪肉刀) – The Heavyweight Cleaver
A professional butcher’s knife, built to handle large, tough bones. The blade is thick at the base and thinner at the tip, allowing for controlled, powerful chopping.
Best for: breaking down large cuts of meat.
9. BBQ Chopper (烧腊刀) – The Cantonese Roast Knife
Common in Cantonese BBQ shops, this knife is used to cut through crispy roast meats like char siu (BBQ pork), roast duck, and soy sauce chicken. It’s heavy enough to chop, yet precise enough for clean cuts.
Best for: cutting roast meats, BBQ pork, and poultry.
10. Carving Knife (雕刻刀) – For Artistic Food Creations
A specialty knife used in Chinese food carving and garnishing. It comes in various shapes, including V-shaped, U-shaped, and round-tip designs. Chefs use it to carve intricate patterns into vegetables and fruits.
Best for: decorative food carving, such as shaping radishes, carrots, and melons.
11. Jiujiang Knife (九江刀) – The Curved Chopper
With a thick back and curved blade, this knife is designed for chopping bones and seafood. The curved design makes it easier to butcher large fish or carve roasted meats.
Best for: chopping bones, butchering seafood, and cutting roasted meats.
Choosing the Right Chinese Kitchen Knife
While a standard chef’s knife can handle most tasks, having the right knife for the job makes cooking easier and more efficient. Whether you need precise slicing, bone chopping, or food carving, there’s a perfect Chinese knife for every task!
