Chinese Style Knife Made by Sekiryu 20cm 中華包丁刀

The "Push" Cut: Use a gentle forward-pushing motion rather than a rocking motion for clean slices through vegetables like cabbage, onions, and melons.

Slicing & Shredding: Perfect for fine julienning of ginger or scallions and slicing boneless proteins like chicken or beef into thin strips.

The "Scoop": Use the flat side of the wide blade as a bench scraper to pick up large amounts of chopped food.

Crushing: The flat of the blade is ideal for crushing garlic cloves or smashing ginger to release oils before mincing.

Note: Do not use this knife to chop through bones or frozen foods, as the fine Japanese edge is designed for precision, not heavy impact.