The Chinese Slicer (片刀, pián dāo) is the everyday vegetable and general-purpose slicer of the Cantonese kitchen. Laser-thin profile, tall rectangular blade, flat edge for clean push-cuts. The same knife as our Carbon Steel Slicer and Stainless Steel Slicer. This version pairs a stainless steel blade with a traditional mulberry wood handle.
Why choose this combination? The stainless blade is corrosion-resistant and low-maintenance: no oiling, no rust spots if you’re not careful with drying. The mulberry wood handle keeps the warmth and grip of a traditional knife: comfortable in the hand, a better grip than smooth stainless when wet, and a more attractive look on the rack. Compared to the all-stainless version, you give up dishwasher-safety on the handle in exchange for a nicer feel.
Laser-thin profile, suited to vegetables, soft proteins, and general slicing work. Not for bones, frozen food, or anything that needs a wedge-shaped edge.
Sizes
| Blade Material | Handle | Size | SKU | Blade Length | Blade Height |
|---|---|---|---|---|---|
| Stainless Steel | Mulberry Wood | 三號 No.3 (S) | KF1913 | 19.5 cm | 8 cm |
| 二號 No.2 (M) | KF1912 | 20.5 cm | 9 cm | ||
| 大號 No.1 (L) | KF1911 | 21 cm | 9.5 cm |
Which size? 二號 No.2 (M) is the all-rounder and what we recommend for most people. 三號 No.3 (S) for more compact setups. 大號 No.1 (L) for large setups and breaking down large quantities of food.
Please note: the CCK website also lists a KF19XL (215mm x 100mm) – please inquire for availability.
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