Güde Chai Dao

In shape, it resembles the butcher's cleaver. In fact, this knife is for Chinese cooks what the "couteau de chef" is in European kitchens - a universal knife for cutting, slicing, shredding and chopping mainly vegetables, herbs and spices (but not bones). The Chai Dao is heavy enough to be able to crush peppercorns or whole cloves of garlic with it, its blade is sharp enough to weigh and chop herbs or peppers. Above all, however, the blade is wide enough to be able to quickly bring the ingredients that have just been finely prepared into the pot, pan or hot wok. The handling of the Chinese knife is similar to that of the European knife: the index finger rests on the back of the blade, the remaining fingers and the thumb of the cutting hand firmly embrace the handle in order to be able to guide the knife in a cradle cut.

At the end of the handle, you find a second bolster. The extra weight shifts the center of gravity of the knife backwards, giving it a superior balance. These forged kitchen knives come from the Solingen factory of Franz Güde, who founded his blacksmith workshop in 1918. All Güde knives are made of stainless steel, ice-hardened (56 HRC), hand-pulled and hand-sharpened.

We offer the Güde knives in two variants: with grip plates made of plum wood and - as for professional knives mandatory for years - with grip plates made of the thermoplastic polyoxymethylene (POM). All handles are fastened with stainless steel rivets.

Care instructions:
Clean the knives immediately after use with a damp cloth and dry directly.