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.

• Knife type: Caidao / Chinese Chef’s Knife.Blade length: 19 cm.
• Handle length: 13 cm.
• Total length: 32 cm.
• Blade material: High-carbon 440C stainless steel.
• Handle material: Pakkawood.
• Weight: 294 g.
• Blade hardness (HRC): 60 HRC.
• Country of manufacture: Japan.

• Hand wash immediately after use (do not put in the dishwasher).
• Dry quickly after use.
• Use a suitable cutting surface: preferably a wooden or food-grade plastic cutting board.