Cleavers

No self-respecting Chinese or Southeast Asian cook would be seen with a knife instead of a cleaver. These heavy choppers serve many purposes. They are used for all kinds of cutting, ranging from fine shredding to chopping up bones. A Chinese cook would usually have three types: a lightweight one with a narrow blade for cutting delicate foods including vegetables; a medium-weight one for general cutting, chopping and crushing purposes; and a heavy one for heavy-duty chopping. Of course, you can prepare Chinese food using good sharp knives, but if you decide to invest in a cleaver, you will be surprised at how easy it is to use. Choose a good quality stainless steel one and keep it sharp.