There’s a common misconception about Chinese Chef Knives. Cleavers, yes they are. Clumsy and cumbersome, no they are not. Although intimidating at first (if you think they’re intimidating right now to hold, try being five and learning how to use one), I think they’re much more versatile than French knives.
There’s actually two types of Chinese cleavers. In Chinese, it’s respectively called 文刀 (wen dao) and 武刀 (wu dao). Wen – writing, language, culture, refined. Wu – military, valiant, martial [arts]. Dao – knife. Really, it’s rather poetically named, but what does this all mean? Simply put, wen dao is for cutting, slicing, chopping, general preparation work. Wu dao is the general image of what a cleaver does, hacking bones. » More: Cooking 101: The Chinese Chef’s Knife



