Chinese chef's knife
The Chinese chef's knife, caidao, has a tall, thin blade. It looks like a meat cleaver, but is made for vegetables and ordinary cutting work on the board.
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The tall blade is the point: you cut straight down with the whole edge, and use the side of the blade to carry everything over to the pot. Bones and frozen food belong on a heavier knife.
If you are unsure which shape suits you, take a look at the guide to knife types.
