Wusthof Classic Hollow Edge Chai Dao Knife

The Chai Dao is an East-West hybrid that blends the agility of a Santoku with the wide, flat profile of a Chinese cleaver. While a standard chef's knife is typically pointed and curved for rocking, the Chai Dao features a wider blade that excels at precision chopping, dicing, and easily transferring ingredients from the board to the pan.

The hollow edge, or Granton edge, features small indentations along the blade that create tiny air pockets between the steel and the food. This design significantly reduces friction and prevents thin slices of vegetables or proteins from sticking to the knife while you work.

While the Chai Dao is exceptionally versatile, it is designed primarily for vegetable prep, slicing, and dicing. It is not a heavy-duty cleaver, so you should avoid using it to hack through thick bones or frozen foods to prevent damage to the blade edge.

Yes, the full bolster provides excellent balance and finger protection, but it can make sharpening the very heel of the blade slightly more difficult. You will need to ensure your sharpening stone or system can accommodate the bolster, or you may need to have it professionally sharpened periodically.

While the manufacturer lists this knife as dishwasher safe, we strongly recommend hand washing it. High-heat cycles and harsh detergents can dull the blade edge prematurely and potentially damage the handle material over time.

Wüsthof’s PEtec (Precision Edge Technology) uses lasers to measure the blade and calculate the exact sharpening angle required for each specific knife. This ensures a consistent, razor-sharp edge from heel to tip that retains its sharpness longer than standard factory-ground blades.