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Don't confuse a Chinese mincer with a butcher's block!Although their blades are similar, the cleaver and the Chinese cleaver are not used for the same purpose in the kitchen. The butcher's foil has a thick blade specially designed for working with meat. You can use it to break up carcasses, flatten meat or slice tendons, whereas the Chinese cleaver offers greater versatility. Its thin blade, often around 3mm thick, is suitable for all types of kitchen work. The Chinese chef's knife is particularly handy for cutting fruit and vegetables, finely chopping fresh herbs, crushing garlic cloves, cutting small poultry bones or clearing your cutting board. The blade of this kitchen knife joins the other models in being made of stainless steel, designed to resist shock, corrosion and the test of time.
A Chinese chef's knife is not the same as a European kitchen knife. Its use is intended to be easier and more precise. To hold your Chinese cleaver correctly, you need to hold the blade between your thumb and forefinger, then place the other 3 fingers on the handle. To cut a food item with your Chinese cleaver, your hand holding the food will act as a guide for the knife (watch your fingers!). Move the blade diagonally, cutting from top to bottom. Your knife must always be horizontal. As this style of cutting is more technical, we recommend the use of the Chinese chef's knife to seasoned amateurs or catering professionals.
Gyuto knives are also available on our website!
