Kotai - Caidao Chinese Chef’s Knife is a wide-blade chef’s knife inspired by the caidao (中華包丁): a versatile tool for slicing, mincing and preparing large volumes efficiently. Unlike a cleaver, it is designed for precise cutting and smooth board work, while offering a large blade surface that is practical for scooping up and transferring ingredients.

Kotai - Caidao Chinese Chef’s Knife

Handmade, it uses high-carbon 440C stainless steel, cryogenically treated, with a hardness of HRC 60 ±1 for a sharp and durable edge. Its 19 cm blade, 2.5 mm spine thickness, and 15° edge angle (symmetrical 50/50 sharpening) provide power and control, for both right- and left-handed users. At 294 g, the balance remains comfortable thanks to the hidden full tang and pakkawood handle. Supplied with a bamboo saya and a durable bamboo box, it is a premium, precise and robust caidao.

The caidao is a very versatile Chinese knife (not a bone cleaver).
It is mainly used to:

• Slice vegetables, herbs, boneless meat and fish with precision,
• Crush garlic/ginger,
• Scoop up and transport ingredients thanks to its wide blade,
• Chop quickly without overly tiring the wrist.

⚠️ To avoid: bones, carcasses.

• Type de couteau : Caidao / Chinese Chef’s Knife.
• Longueur de la lame : 19 cm.
• Longueur du manche : 13 cm.
• Longueur totale : 32 cm.
• Matériau de la lame : High-carbon 440C stainless steel.
• Matériau du manche : Pakkawood.
• Poids : 294 g.
• Dureté de la lame (HRC) : 60 HRC.
• Pays de fabrication : Japan.

• Lavage à la main tout de suite après usage (ne pas mettre au lave-vaisselle).
• Sécher rapidement après utilisation.
• Utiliser un support de coupe adapté : privilégier une planche en bois ou en plastique de qualité alimentaire.