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.
Pairs well with
Chinese Chef's Knife - 菜刀
HIGH-CARBON BLADE
Crafted with a premium high-carbon stainless steel core of 10Cr15CoMoV, this blade delivers exceptional sharpness and long-lasting edge retention. The core is clad with an ultra corrosion-resistant stainless steel, ensuring outstanding durability and effortless maintenance. With a Rockwell hardness of around 60, it achieves razor-sharp precision while maintaining resilience for consistent performance. Unlike ordinary steels, 10Cr15CoMoV combines the superior sharpness of fine Japanese blades with the ease of care and strength of modern stainless steel—making it the perfect choice for chefs who demand both performance and durability.
PRODUCT DETAILS
DESCRIPTION
Our first and 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 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 carved with a wave pattern to aid in grip, heavily influenced by 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.
TECHNICAL DETAILS
SIZE
20.4cm blade length, 9.3cm handle, for a total length of 29.7cm.
STEEL
10Cr15MoV, a high carbon stainless steel made in China. Approximate to Japanese VG-10 in terms of hardness, coming in around 60 on the Rockwell Hardness scale. Western knives are often softer, around 55HRC, whereas Japanese knives are generally around as hard or a little harder, using non-stainless steels of around 60-62HRC. We found that this was the best of both worlds when it comes to protection against tarnishing and holding a fine edge.
BLADE ANGLE
The knife is double bevel, sharpened to 18-20 degrees each side. This is a little wider than is standard, which we found extended the life and protected against chipping of the edge. The high carbon content in our steel makes the edge sharper but also a little more brittle and more liable to chip, so the wider edge angle protects against this.
HANDLE
Carved Chinese rosewood, secured with a stainless steel bolster to the blade.
WEIGHT
329g, 395g boxed.
KNIFE CARE
Wash the knife gently with warm, soapy water. We recommend washing the blade soon after use - while it is stainless steel, leaving acidic food on the blade for long periods will discolour even stainless steel, and leaving it submerged in water is not recommended. If you do see spots of colouration, these are easily removed with gentle scrubbing. Do not put the knife in the dishwasher, nor any knife, ever.
If air-drying the blade, leave it with the handle up and the blade down. This allows water to drain away from the wooden handle, which is made of natural rosewood. The handle will absorb natural oils, richening and darkening in colour as you use it.
Regular stropping of the blade is recommended, though not essential. The knife is made out of a high carbon stainless steel, which is able to take a finer edge and hold it for longer than other stainless steels. Stropping the blade will extend the life of each edge between sharpenings.
Sharpening is recommended once every six months. Our knife edge is sharpened to 20 degrees, which is wider than normal for Chinese vegetable knives. We found this extended the life of the edge significantly, without compromising on sharpness. However, eventually the blade will have to be resharpened, and we recommend the happy medium of twice a year.
This knife is not a cleaver. It may look a bit like a western butcher’s cleaver, but the geometry of the blade is quite different, and is not intended for cleaving through bones. If you try to, the blade may chip, and require re-edging. Chopping, slicing, mincing, smashing, filleting and bench-scraping are all recommended.
SHIPPING & RETURNS
SHIPPING
UK
We offer free delivery with all UK orders. We aim to dispatch your order within 1 working day.
Orders are shipped within 2 working days by Royal Mail. We use an age-verified service with a Challenge 25 policy for knife purchases, so you may be asked to provide proof of age when you receive your order. Knives also cannot be left in a safe place for delivery.
Ireland & Europe
We offer express shipping (3-5 business days) to the Republic of Ireland and other EU countries for a flat rate of £15. Please note that you may be charged for taxes and/or customs duties for your order, and it is your responsibility to pay these fees.
USA, Canada, Hong Kong and China
We offer express shipping (7-10 business days) to these countries for £20. Please note that you may be charged for taxes and/or customs duties for your order, and it is your responsibility to pay these fees.
Once your order is confirmed, you will receive a confirmation email with your tracking number. If you have any issues with delivery, please get in touch with us directly at orders@fragrantknives.com.
RETURNS & REFUNDS POLICY
Returns Eligibility
We want you to love your purchase. If you are not entirely satisfied, you may return your item(s) in their original packaging within 30 days of receipt for a refund.
Initiating a Return
To start a return, please email us at info@fragrantknives.com within the 30-day window. Include your order number and the reason for your return. We will respond promptly with instructions and a return shipping label.
Please do not ship returns to our payment processor's address or any other address without prior authorization. Returns to our fulfillment center without prior authorization will not be refunded.
Return Shipping & Costs
Change of Mind: The customer is responsible for the cost of return shipping. After emailing us at orders@fragrantknives.com. with your order number, we will generate a return shipping label to you, the cost deducted from your refund.
Faulty, Damaged, or Incorrect Item Received: If you receive a defective, damaged, or incorrect item, please contact us immediately. We will provide you a return shipping label at our expense, and will at our discretion either replace the item or issue a full refund. Please email orders@fragrantknives.com with your order number and photos clearly showing the issue.
Refunds
Once your return is received and inspected, we will send you an email to notify you of its status. If approved, your refund will be processed to the original method of payment.
Please note: The cost of the original outbound shipping (for international orders) and the return shipping cost (for non-faulty returns) are non-refundable except in cases where your item proves defective, damaged or incorrect.
You can expect to receive your refund within 10 business days after we process it. The timing will depend on your card issuer's policies.
Warranty
We’re really proud of the products we offer, and work really hard to ensure that every item is in perfect condition. Our knives are made to last. So, we’re proud to offer a discretionary twelve month warranty on our knives and leather sheaths. If your knife or sheath proves defective within twelve months of reasonable use, just email us with your order number and evidence of the issue and we will send you a replacement. This warranty is at our discretion, and excludes normal wear and tear.
FAQS
What makes your Chinese Chef’s Knife unique compared to other kitchen knives?
Chinese chef’s knives in general enjoy incredible multifunctionality - they can be used for nearly every task in the kitchen: chopping, slicing, garlic-smashing, bench-scraping. In testing, we found that people enjoyed the speed of being able to scoop up chopped ingredients from the chopping board in one single movement, without putting down the knife.
But when it comes to the uniqueness of our knife over other Chinese knives, it really comes down to the higher grade of steel that we use, and our blade design. The steel we use is high-carbon stainless steel, meaning that it holds an edge longer than other stainless steel knives, while still retaining stainless steel’s anti-tarnishing properties.The balance-point of the knife is shifted further towards the tip than most knives, in order to encourage users to pinch-grip the blade.
What tasks is the knife best suited for?
Anything, aside from cutting through bones! The knife, with a bit of practice, is capable of even the most delicate and precise of cutting tasks. It’s at its absolute best chopping through large quantities of vegetables and boneless meat, as it can be used to scoop the prepped ingredients straight into the wok or pot in one single movement.
How sharp is the knife out of the box?
Very sharp, and ready to use immediately. Handle with care.
Why is the handle patterned?
The pattern on the handle helps with grip, especially with wet hands. The wave pattern itself is a reference to Hong Kong’s history as a port city of trade and migration. Mainly it’s for grip, though.
How should I hold the knife?
The knife’s balance point is shifted away from the handle a little more than most knives in order to encourage the user to pinch-grip the blade, offering superior safety and knife control. You can see a demonstration of this grip on our instagram page here or our YouTube channel here.
How should I clean, dry, and store the knife for longevity?
Wash the knife gently with warm, soapy water. We recommend washing the blade soon after use - while it is stainless steel, leaving acidic food on the blade for long periods will discolour even stainless steel, and leaving it submerged in water is not recommended. If you do see spots of colouration, these are easily removed with gentle scrubbing. Do not put the knife in the dishwasher, nor any knife, ever.
While it is better to dry the knife with a towel, air-drying the knife works too. If air-drying the blade, leave it with the handle up and the blade down. This allows water to drain away from the wooden handle, which is made of natural rosewood. The handle will absorb natural oils, richening and darkening in colour as you use it.
We recommend storing the blade in our high-quality leather sheath, or on a magnetic knife holder. Knives can get chipped or scratched easily if loose in a drawer and knife blocks can be difficult to clean. Our leather sheath is available here.
How often and how should I sharpen or strop the blade?
Sharpening is recommended at least once every six months. Our knife edge is sharpened to 20 degrees, which is wider than normal for Chinese vegetable knives. We found this extended the life of the edge significantly, without compromising on sharpness. However, eventually the blade will have to be resharpened. The regularity of sharpening depends on use, but twice a year is a good target in our experience. We tend to use a three-stage process to sharpen our knives, first with a low grit stone (up to 1000 grit) then with a high grit stone to refine the edge (~2000 grit) then a leather stop with a diamond compound to finish off the edge.
Regular stropping of the blade is recommended, though not essential. The knife is made out of a high-carbon stainless steel, which is able to take a finer edge and hold it for longer than other stainless steels. Stropping the blade will extend the life of each edge between sharpenings.