CHINESE CHEF’S KNIVES
The Chinese chef’s knife has a large rectangular blade and is suitable for vegetables, meat and fish.
CHINESE CHEF'S KNIVES
The Chinese chef's knife differs from the chef's knives common in Germany and Europe primarily by its special shape. On the outside, it is more reminiscent of a kitchen hatchet due to its almost rectangular shape and therefore also bears the name "Chinese cleaver".
The Asian chef's knife is characterized by an extremely wide blade with a straight or only slightly curved cutting edge. Due to this shape, the Chinese chef's knife cannot be used with the usual European weighing cut, but with a pushing or pulling cut. A big advantage of the Asian shape of the chef's knife is that you can pick up and transport the clippings very well with this knife. The length of the blade of a Chinese knife is about twice the width. The blades are usually 20 centimeters long and 10 centimeters high.
Chinese chef's knife for bite-sized dishes
In Asian cuisine, it is not common for food to be chopped on the dinner plate. Rather, they are chopped up in the kitchen and served bite-size. For this form of preparation, chef's knives are helpful, which are equally suitable for chopping meat, fish and vegetables so that the dishes can be served quickly and easily.
In Europe, a meat knife, a fish knife and other special knives are used for food preparation. The Santoku knife represents a compromise between Chinese and other kitchen knives. It is wider than a European kitchen knife, but narrower than a Chinese one. In addition, the Santoku knife is less pointed.
A Chinese chef's knife gets its special sharpness from the special manufacturing process. It is made of extremely hard stainless steel and is significantly heavier than the kitchen knives common in Europe. Chinese chef's knives from ZWILLING are equipped with FRIODUR blades, manufactured using a special ice hardening process, and are therefore reliably sharp for a long time.
Universally applicable Chinese chef's knife
The special shape of the classic Chinese chef's knife from ZWILLING allows many universal applications. With this knife, you can chop hard components such as poultry bones and at the same time cut soft foods such as fish with clean and fine cuts.
Cutting chives and other herbs is possible with this knife as well as cutting a roast. Thanks to the special width of the blade, you can simply slide all food onto the knife and then put it in the saucepan or bowl.
In addition to the high utility value, a Chinese chef's knife from ZWILLING is characterized by its elegant design. The black plastic handles are non-slip and shaped so that they fit optimally in the hand. The weight of the knives is balanced, making safe handling easier for you.