Caidao

They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats.

However Chinese chef’s knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, and mostly used to slice boneless meats, chop, slice, dice, or mince vegetables, and to flatten garlic bulbs or ginger; while also serving as a scraper to carry prepared ingredients to the bowls or the wok.

Actual cleavers in China have the same profile as chef's knives, but have much thicker blades with a sharp bevel and heavier handles.

Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers), choppers and Gudao (cleavers).

Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying.

In Chinese homes, cleavers are typically used for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.

The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.