My take on the traditional Chinese cai dao, some version of which is used extensively through the Asian world and increasingly everywhere else. Thin and lightweight, it’s good for just about every cutting task but unlike Western style cleavers, it’s not for hacking through bones. And great for scooping up from the cutting board what you’ve just cut.

This one has a cutting edge of 7” and an overall length of 12”. The steel is 52100 carbon and handled in rambutan burl and curly maple woods, red G10 liner and brass pins.