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Chinese / Cleaver Knives

A broad blade works differently from a chef's knife: the width carries food from the board to the pan, and the weight in the spine does much of the downward work so the hand does less. The Chinese Chai Dao is the lighter of the two shapes, thin enough to slice vegetables cleanly, while the cleaver is heavier through the spine for coarser work. Both are drop-forged in Solingen from a single bar of chrome-vanadium-molybdenum steel, ice-hardened and hand-sharpened.

The Chai Dao runs 6 inches in the Alpha, Alpha Olive and Alpha Pear series, joined by a 6.2-inch Franz Güde model in Damascus steel of more than 300 layers with a desert ironwood handle. The cleavers are all 7 inches and come in two weights, 10.5 and 14.1 ounces, across black Hostaform, olive wood and pear wood handles.

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