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A modern wood-handled cleaver Chinese chef's knife (top) and old North American cleaver (bottom) A cleaver in use, being used to cut pork chops from a loin of pork. A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Chinese chef's knife (top) and old North American cleaver (bottom) Caidao or so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the French chef's knife or the Japanese ...
The blade first becomes narrower after the hilt, but then becomes wider again after the bend. The tip is rounded. The handle is made of wood or horn and is decorated with decorative carvings on the pommel. A metal clamp is attached to the transition area from the handle to the blade, which serves to better attach the blade and handle.
On the wall behind the counter hang five knives, caked in rust, each mounted on a wooden plank with a date underneath. The oldest one, a cleaver, is from 1998, the same year the store opened.
The blade is short, about 6.5 cm (2 + 1 ⁄ 2 in) in length and resembles a wood-carving knife. Chuka bōchō — 中華 包丁 — (lit: "China kitchen knife"). Commonly known as the Chinese chef’s knife, the chuka bōchō has a short handle, flat profile, and a tall blade used to gain mechanical advantage. The blade is usually thicker ...