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Thin blade Chinese style chef's knife designed for chopping vegetables and slicing boneless meats
Similar use as a Chinese cleaver but with a more pronounced edge curve and pointed tip
Crafted using salvaged artillery steel that is high in carbon and stain resistant with a hardness of 57-58 HRC
Forged full-tang stainless steel handle is welded to the blade with durable POM scales and stainless-steel rivets; Bolsters provide weight and balance
Not designed for chopping through bones
Made on Kinmen Island, Taiwan

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Maestro Wu 6.5" Cai Dao Chinese Chef's Knife

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