Kitchen knife

A staple since the Bronze Age, China’s rectangular caidao ("vegetable knife") evolved from ancient ritual blades into today’s multitasking kitchen hero. Its thick spine (for smashing) and thin edge (for precision) handle meat, veggies, and even noodles. Unlike Western knives, one cleaver does it all—embodying Chinese culinary efficiency. From imperial chefs to street vendors, this humble tool remains indispensable in woks worldwide.