Chinese Knife "TAO" 165 mm Dellinger CUBE Ebony Wood

Product detailed description

Universal Cleaver/Chukabocho Knife from the Dellinger CUBE Ebony Wood Series

In China, this type of knife is called TAO, which means sword, and it differs from conventional kitchen knives in that the blade is thicker and wider. The knife is capable of cutting large pieces (such as meat, chicken, etc.) - it is used for chopping and cutting vegetables and meat. The Chinese knife is ideal for cutting smaller pieces of boneless meat and poultry. It handles the slicing and dicing of hard vegetables, including large heads of cabbage and head cabbage, very well. 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 exceptional precision. The extra-high blade profile allows excellent and easy transfer of the sliced semi-finished products into the pot or pan.

Knife parameters:

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Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. It is better to take care of your knife and wash and oil it after use.