All-Purpose

An all-purpose Chinese cleaver is the workhorse of the Cantonese kitchen: a little more weight and spine than a slicer, so it slices vegetables with ease yet has the heft to mince meat, crush garlic and joint poultry. If you only own one Chinese knife, this is the shape to choose. These cleavers are hand-forged by CCK (Chan Chi Kee) in Hong Kong, including the classic Kau Kong pattern trusted by professional chefs for years. Pick carbon steel for a razor edge that sharpens quickly, or stainless steel for low maintenance, with a mulberry wood or steel handle to suit your grip. For tougher jobs on bone, step up to our bone and butcher range.