BRINGING CHINESE CHEF'S KNIVES TO THE WORLD
TIMELESS HONG KONG DESIGN
A timeless piece of Hong Kong design, dyed in the intensity and vividness of the city which inspired it.
Through testing a wide range of knives from different eras, we arrived at something that pays homage to, and builds upon, a classic archetype, modernising the design and using the very best of materials.
Chinese Chef's Knife - 菜刀
Our essential Chef's knife, in the classic Chinese '菜刀' (vegetable knife) shape. This is the most common knife shape found in domestic kitchens in Hong Kong and southern China, and despite being called a 'vegetable knife' it is comfortable with almost all kitchen tasks except bone-cleaving: chopping, slicing, mincing, garlic-smashing, filleting and bench-scraping.
Designed in Hong Kong and made in Yangjiang, China, the capital of Chinese blade production since the Tang dynasty, the Chinese Chef's Knife combines classic Hong Kong design and expert Chinese craftsmanship, updated for the modern global kitchen.
The blade is made from a high-carbon stainless steel that holds a sharper edge for longer than the softer stainless steels typically used in Chinese knives. The handle, slightly shorter than typical to encourage a pinch grip on the blade, is a certified Chinese rosewood engraved with a bold wave pattern to aid grip, and influenced by a rich Chinese design history.
This is the knife we chose to represent Chinese-style knives to the world: a really great all-rounder that is intuitive to use and easy to care for.
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Fat Boy Ming's Stir Fried Macaroni
This dish is inspired by Sean's favourite cha chaan teng (Western-style cafe) in Hong Kong, a small independent diner called Fat Boy Ming’s Cafe (肥仔銘茶餐廳). Ming’s best dish is his stir-fried macaroni, with spring onion, green pepper, BBQ pork and sausage. It’s not the most celebrated Hong Kong dish, but to me, emblematic of Hong Kong culinary pragmatism, a logical combination of cha chaan teng ingredients.
Sean's take is an adaptation of Fat Boy Ming’s dish, replacing the BBQ pork and sausage for a sweet lean Spanish chorizo that pairs well with the green peppers and spring onion. You could use whatever pork product you have on hand, or indeed, omit meat entirely. This dish is about precise cutting and stir-fry technique.
Celebrating Chinese home cooking at our first knife skills workshop!
This week, we hosted our first ever knife skills workshop at the ESEA Community Centre in London, celebrating the craft and culture of Chinese home cooking through our Chinese Chef’s Knife.