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Chinese chefs really only use one knife in the kitchen? That is wrong! There are three main types of Chinese chef's knives: 1. Meat cleaver - It is light weight, the blade is thin and sharp, between 1.8mm and 2.4mm thick, with an angle of about 15°. It is great for slicing and specially used for those boneless fish, meat, and vegetables. 2. Bone chopper - It has a heavy duty blade which is thicker than 3mm, with an angle is more than 25°. It is great for cutting bone. 3. Cleaver and chopper 2 in
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