The Chinese-style slicer (or cai dao) looks like a cleaver but works nothing like one. The wide rectangular blade isn't built for bones — it's built for vegetables, herbs, and slicing thin strips of meat at speed. The broad face of the blade doubles as a scoop for transferring chopped ingredients from the board to the pan, and the flat profile suits the up-and-down chopping motion used across most Asian cooking traditions.
If you've watched a chef in a yum cha kitchen power through a tray of bok choy, ginger, and spring onions in seconds, this is the knife they were using. It's also a quiet favourite among home cooks who do a lot of vegetable prep — once you adjust to the size, the wide blade is faster and more controlled than a standard chef's knife for most chopping work.
The blade is forged from high-quality stainless steel with a mirror-polished finish, ground to a sharp slicing edge that handles vegetables, herbs, and thin meat slicing cleanly. The Magoroku range from Kai is produced in Seki, Japan — the city that's been forging blades for over 700 years — and the rosewood handle gives the knife a warmer, more traditional feel than the composite handles used on most modern Japanese knives.
Blade thickness sits at 2.5mm, which is light enough for fast vegetable work but rigid enough to hold its line through firmer produce.
Not designed for cutting through bone or hard-skinned vegetables like pumpkin. Hand wash only and dry immediately.