MADE IN CHINA
XinZuo Cai Dao Chinese Cleaver 190mm (7.5")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
In the heart of every kitchen lies a tool that transcends mere functionality.
Cai Dao (菜刀), the legendary Chinese cleaver, is known as the extremely versatile Chinese chef’s knife. With roots stretching back hundreds of years, it was developed as a “one knife for all”, the ultimate all-rounder for preparing vegetables and boneless protein in all manner of ways, from breaking down chicken to slicing scallions into the thinnest slices.
This weighty Cai Dao has serious momentum, easily slicing through ingredients with its own weight, while still offering excellent pinch-grip control. The 95-degree blade edge curvature makes it ideal for push-pull movements, and the extremely wide blade lets you slice, dice, mince, crush, and even scoop ingredients and easily transfer them from cutting board to pan.
Passed from generation to generation like a treasured cast iron pan, a family’s Cai Dao is seasoned with years of patina, experience, and honor. This one doesn’t have any stories yet, but is ready to spice things up in your kitchen.
Blade shape: Chinese cleaver
Steel type: 9Cr18MoV steel core / SUS410 semi stainless steel cladding
Blade construction: San-mai / convex v-edge / migaki
Hardness (HRC scale): 58-60
Overall length: 298mm (11.7”)
Blade length: 188mm (7.4”)
Blade height: 93mm (3.7”)
Spine thickness: 2mm (0.08”)
Weight: 309g (10.9 oz)
Handle length: 110mm (4.3”)
Handle type / wood: Western / African Redwood
Kanji on the blade:
Blacksmith: Xinzuo
Location of the smithy: Yangjiang, China
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Blade shape
In Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, and its weight and shape allow the user to hack through harder produce (🚨 but not through bones and joints!).
Longer slicing motions, as well as finer techniques such as mincing, dicing, or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.
From stir-fries to delicate garnishes, this all-purpose kitchen knife can replace an entire knife block, turning everyday prep into a smooth, almost musical rhythm.
Steel
The core of this knife is made from 9Cr18MoV steel, a close relative of American 440C with added vanadium for improved toughness and wear resistance. This makes it a durable, long-lasting steel, ideal for a wide range of kitchen tasks
The outer layers are made of SUS410 stainless steel. While harder than softer stainless steels, SUS410 is slightly more prone to corrosion. Together, 9Cr18MoV and SUS410 create a knife that is strong, sharp, and precise, yet easy to maintain.
Please note: the outer layers can develop rust if left wet, so it’s important to clean the knife after every use and store it in a dry place.
Geometry & Lamination
Each blade is ground with a hybrid convex-V edge for efficient slicing, chopping, and push-cutting. The slightly curved cutting edge (95° angle) enhances cutting fluidity, making it more comfortable for continuous use compared to traditional Chinese kitchen knives.
This knife's san-mai construction ensures a hard, wear-resistant edge at the core, flanked by softer stainless sides that absorb shocks and resist chipping. The 9Cr18MoV steel core performs similarly to 440C, but offers enhanced toughness thanks to its added vanadium and molybdenum. It strikes a balance between easy maintenance and long-lasting performance.
Blade finish & Handle
The blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.
The cleaver is finished with a simple yet elegant African red wood handle, stabilized and wax-polished for durability and comfort.
The handle offers a secure and firm grip that will prevent your hand from slipping towards the blade. It's barrel shaped and suitable for use both in the left and the right hand. The bolster of the blade is stainless and ensures a smooth and stable transition between the handle and the blade.
The mosaic pin adds a refined aesthetic touch.
Made in China
The XINZUO cleaver, proudly made in China, comes from the city of Yangjiang, famed for its knife-making heritage. Forged from premium core steel, expertly heat-treated, and carefully crafted, it delivers lasting sharpness, strength, and flawless attention to detail, making it an essential tool for both professional chefs and home cooks.
This Cai Dao is not fully hand-forged but goes through a meticulous process: steel cutting, heat treatment, grinding, sharpening, handle assembly, polishing, inspection, and testing. Though the steps may sound simple, each knife takes shape through refined craftsmanship and a year-long product development process.
Top 10 FAQs: Chinese Cleaver (Cai Dao)
The Chinese cleaver—also known as tou or caidao—is a versatile, rectangular blade traditionally used in Chinese kitchens. Unlike heavy Western cleavers made for breaking bones, this knife is designed as an all-purpose tool, perfect for chopping vegetables, slicing meat, and preparing fish with precision.
Not exactly. While a Western chef’s knife is usually thinner with a pointed tip and designed for a rocking motion, the Chinese cleaver is wider (about 10 cm) and uses a straight up-and-down chopping motion to produce fine, precise cuts.
A typical cleaver measures 18–28 cm (7–11") in length. This size offers excellent balance between reach, control, and versatility in chopping, slicing, or dicing.
The frequency of sharpening depends on how often you use the knife. For regular, everyday cooking, a quick touch-up with a strop or fine stone once a week will keep the edge in top shape. If you use your cleaver heavily—especially for lots of chopping—plan on doing a full sharpening session with medium and fine stones more regularly to maintain its performance.
Hold it with a pinch grip: place your thumb and forefinger on the blade, keep the forefinger relaxed, and wrap the other three fingers around the handle. This grip gives you control and stability for precise chopping, slicing, and mincing.
The Chinese cleaver is built for “mini‑max”: maximum utility from a single tool. Its broad, rectangular blade handles chopping, slicing, mincing, and even scooping, making it perfect for the fine, precise cuts central to Chinese cuisine.
A Santoku (literally “three virtues”) is lighter, with a rounded tip, optimized for slicing fish, meat, and vegetables. The Chinese cleaver, by contrast, is broader and taller, excelling in push-cutting, mincing, and handling larger volumes of ingredients. Both are multipurpose, but the cleaver emphasizes heft, surface area, and speed for volume prep, while the Santoku focuses on control, finesse, and precision cuts.
Generally, no. While resembling a butcher’s cleaver, the Chinese cleaver is not meant for heavy bone cutting. It is best for vegetable, fish, fruit, and meat slicing—not bone chopping.
Meat cleavers are heavy and made for bones. Chinese cleavers are lighter, versatile, and perfect for vegetables, herbs, fish, and boneless meats.
Hand‑wash only, dry immediately, and occasionally oil the blade to prevent corrosion. Sharpen with whetstones as needed (progressing from coarse to fine grit). Avoid hot-soak or dishwashing.
