Chinese Slicing Knife

Pian Dao is the main knife in Chinese cooking, rectangular, Pian Dao is wider than Sang Dao. It is mainly used for slicing and other soft ingredients and fine knife processing, can not cut bones. It is characterized by a large area of the knife and proper weight. When falling the knife, under the action of gravity acceleration, the precise cutting ability can be greatly improved, so that the master can complete all the cutting work.

片刀是中国烹饪中的主要用刀，长方形，片刀比桑刀宽。主要用于切片等软食材和细刀加工，不能切骨头。特点是刀面积大，拥有适当的重量，落刀时在重力加速度的作用下，可以大幅提升精准的切割能力，厨师能以此完成所有的切工和拍工。