The Oriental Slicing Knife is a wide-bladed, narrow-spined knife that can be used to chop through meat and vegetables. It can also be used to remove meat from bones, and like the santoku is good for scooping ingredients into cookware. The Oriental Slicing Knife is good for tenderizing meat and crushing garlic, and other tasks that involve slicing.
A Chinese cleaver should not be used to split bones since the blade is thinner.
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Nirey KE-280 and KE-3000 Sharpening KIts
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