Korean, Chinese, Japanese Chef's Knife Comparison

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Korea = Beoseon knife (traditional Korean shoe shape)

Designed to easily scoop out kimchi and other dishes from large jars with its tip.

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China = Cai dao (Chinese cleaver)

Heavy and difficult to handle, but once you get used to it, it's a versatile knife for chopping vegetables, meat, and even spices.

Japan = Santoku

Characterized by being light and thin. It became the standard for modern kitchen knives when it moved to the US.