As two other people have pointed out, the "China kitchen knife" is actually a knife, not an axe like a butcher's kitchen knife. Think of them as kitchen knives with deep blades. They are very popular because they work well.

I have several different Asian-style kitchen knives with large square blades. I have a very cheap thin carbon and a wooden handle to drive to a Tang. I have a stainless steel in a heavier specification, and the handle is formed of the same steel as the blade. I have a Japanese knife, which is made of high-quality stainless steel, and the handle is made of some hard plastic, much like the handle of Wusthof professional knife. I also have an ordinary meat cleaver, which is only used for fractures.

I don't feel comfortable with the stainless steel handle, although I believe it is durable. Thin and cheap carbon steel is thin and cheap to the touch and easy to sharpen, but it rusts too easily and the handle is a bit loose.

My favorite one is made in Japan. The blade is about 10 inch long. Hold it with the sharp edge of a razor. I use it to cut anything, from fruits and meat to big and hard vegetables. The extra depth of the blade allows me to cut large vegetables like cabbage and watermelon by pushing down the back of the blade. The depth of the blade also makes chopping and cutting easier. The wide and flat blade also makes crushing easier, because they are not too worried about the sharp edge reaching your hand. The width of the blade is also conducive to shoveling things from the cutting board. This is an excellent universal kitchen knife.

For people who are not used to using Chinese knives, they have some small problems in their hands.

Most people don't know how to store them. A wide blade is not well suited for a block or most reels.

Some people see its shape and decide to slash it like a real meat cleaver. This is very bad, because these knives have good edges. If you do this, they will be damaged. It's also dangerous, because the wide blade is not balanced and can't be used like that. It may sweep what you want to cut and bite you. I use a kitchen knife, Sheikh āo, or China's knife, for most of my cooking in China. Ann Briels's answer shows that it can also be used for western food.

Now, by the way, the word "China cooking" is not meaningless, but it is very extensive. It's a bit like saying "European cooking" or even "American cooking". "This word contains many cooking methods.

Having said that, Cai Dao still has its own uniqueness, especially for all kinds of Chinese cooking. Many meats are sliced before eating, which is more convenient to eat, and can also increase the surface area of the meat for quick curing. So one advantage of Caijing is its weight. I can let this weight do a lot of work for me when cutting ingredients. It is convenient when the back of the blade is used to tenderize the meat; If it was a lighter blade, I would never do it. It will definitely come in handy when cutting roast duck. Well, roast duck. )