Xinzuo X07 Fu Series Chinese Chef’s Knife (Cai Dao) 205 mm (8”) – 3-Layer

The XINZUO Fu Series 8” Cleaver Knife is a Cai Dao-inspired Chinese cleaver designed as a “one knife for all” kitchen workhorse for vegetables and boneless proteins. In many Chinese kitchens, the Cai Dao earned its legendary reputation by handling the bulk of everyday prep—fast chopping, thin slicing, aromatic mincing, and tidy portioning—without constantly switching tools. This 8” format (20.5 cm blade) brings that all-rounder tradition into a premium modern build, with a tall 9.0 cm blade that gives confident knuckle clearance and a stable, controlled feel on the board.

The signature advantage of a Cai Dao is its blade geometry. The wide, flat face acts like a built-in bench scraper: you can slice and dice, then scoop and transfer ingredients cleanly from cutting board to wok or pan in one motion. That workflow boost is especially helpful for stir-fries, soups, noodle toppings, dumpling fillings, and big-batch vegetable prep. The 330 g weight adds satisfying momentum so the knife helps drive cuts through dense produce, while still offering excellent pinch-grip control for precision work like scallions, herbs, garlic, and ginger.

This cleaver uses a 3-layer composite construction with SUS410 stainless steel on both sides and a 440C core. The goal of this “core + cladding” approach is to combine different strengths in one blade: a high-performance core steel for the cutting edge, supported by outer layers that help with toughness and day-to-day practicality. Here, the 440C core is heat treated to 58–60 HRC, then water-ground and polished, with hand edging around 15° per side (±1°) to create a keen, clean-cutting edge for crisp vegetables and neat slices through boneless meats.

The SUS410 stainless cladding brings real, noticeable advantages in daily use. Because the outer layers form the blade’s sides, they help improve corrosion resistance where the knife contacts food most often, making cleanup easier and reducing the chance of surface staining compared with a fully reactive blade. The cladding also supports the edge by adding toughness and stability to the blade body, which can help the knife feel more forgiving during rapid prep and repeated board contact. In short: you get the sharpness and edge performance of the core steel, with a more durable and low-fuss exterior suited to everyday cooking.

In use, the cleaver’s wide blade and edge profile shine with push-pull cutting and rhythmic chopping, keeping the edge engaged on the board for efficient prep. The edge curvature is intended to support smooth motion through ingredients, while rounded corners at the blade root and spine reduce finger pressure and improve comfort during longer sessions—especially if you prefer a pinch grip for control.

The handle is made from solid red wood with decorative copper detailing and is polished through multiple processes for a smooth, comfortable grip. Its classic retro look is described as developed with designer Steve Zheng, pairing a premium aesthetic with confident handling. Each knife is delivered in an exquisite handmade gift box, ideal for gifting or a serious kitchen upgrade.

Care of the knife:

Wash by hand only and dry immediately after use, then store in a dry, ventilated place. Avoid leaving acidic or corrosive juices (such as tomato or lemon) on the blade for long periods, and restore sharpness as needed with a whetstone or suitable sharpener.

Do not cut bones or very hard foods, as this can damage the edge. Use the right knife type for the right food for best performance, and never test sharpness with your finger.