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Thank you @blokey ! :-)

Could you give me more information on that last Chai Dao? It looks great! How much did it cost, what steel is it made of? And, where could my friend find it in Shanghai? (couldn't find the store on google maps) That would be great! 👍

Thank you, they look great! Especially the last choil chot looks amazing 😍

Thank you for your recommendations! The cheaper version sounds great :) Is there any information on how it looks and the specs (height, size, weight, stell etc.)? And where in Shanghai would it be possible to buy it?

@nhb22 I am starting to understand what you mean. Found a post on reddit explaining that it isn't that easy to find a Knife outside from supermarkets. As a workaround - can't I just order a knife from Alibaba and send it to his hotel? Not the same, but I don't want to send my friend to many...

I know a guy from the German knife forum, he brought at least one Cleaver (maybe even several) from Honkong, no problems. I think the difficulty is more to find the right knife that is available there. I imagine the variety is a bit different but a lot bigger than what is offered here in Germany.

Thanks for your comment @nhb22 Really? I thought it would be quite easy to do so. Hm.

Hello everybody, I have been looking at and trying out a few different cleavers that are available In Germany for a little while now. I know now that I am definetly looking for a very thin cleaver that is about 20cm long (more or less) und about 9cm high(more or less). I thought CCK would be...

Welcome, I'm new here too. Nice! Do you prefer working with a Chai Dao or a western knife? Or, as they are quite different, for what tasks do you prefer which? :) Best regards from Germany Mow

Hi there, I love cooking and prepare quite huge amounts of veggies a few times a week. Having good knives is what makes the difference for me- between a task that needs to be done and one that I love doing. Currently I am looking for a stainless 240mm Gyuto. My favourites so far are Ogata...