Chinese knives
In China, this type of knife is called "TAO", which means "sword" differs from conventional kitchen knives in that the blade is thicker and wider and is capable of cutting large pieces (such as meat, chicken, etc.) - it is used for chopping and cutting vegetables and meat. Chinese knife jideal for cutting smaller cuts of boneless meat and poultry. It copes very well with slicing and chopping hard vegetables - including large heads of cabbage and lettuce. In Asian cuisine, this stylish Chinese knife functions as a "chef's knife", offering surprising versatility, agility and sharpness. The top of the blade can be used to crush ginger or garlic, while the blade cuts, chops and slices with extreme precision. The extra-high blade profile allows excellent and easy transfer of the sliced semi-finished products into the pot or pan.
