
Asian-style knives - such as Cleavers, Santokus and Nakiris - are revered for their precision, sharpness, and specialized design tailored to various culinary needs.
Unlike Western knives that often feature thicker, heavier blades with a curved edge for rocking cuts, Asian knives are typically thinner, sharper, and designed for clean, precise slices. Many are single-beveled, allowing for extreme sharpness but requiring specialized handling.
Below, we explore some of the most popular Asian-style cutlery that Cangshan has to offer!
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CLEAVERS & NAKIRIS
The Powerhouses
Cleavers are traditional and powerful tools, yet not all are created equal.
Asian-style cleavers fall into two primary categories:
Vegetable Cleaver (菜刀)
Often mistaken for a butcher’s cleaver, this knife features a thinner, razor-sharp blade designed for chopping vegetables with precision. It excels at slicing, dicing, and even scooping ingredients due to its broad surface.
Nakiri
A straight-edged, double-beveled knife designed specifically for vegetables. The flat blade ensures full contact with the cutting board, allowing for clean, effortless cuts without the need for a rocking motion.
Meat Cleaver
A heavy-duty cleaver with a thick, durable blade built to chop through bones, cartilage, and dense meats.
SANTOKUS
The All-Purpose Performer
The Santoku knife, meaning “three virtues,” excels at slicing, dicing, and mincing. With a shorter, wider blade than its Western counterpart and a straight cutting edge, it's often referred to as the 'Asian Chef's Knife' and allows for efficient chopping motions.