BUNMEI Santoku 18cm
These rectangular knives, referred to in Chinese as "Caidao" are multipurpose knives and are literally used for everything in China. Chinese people and chefs use these knives in the same way that Western chef's use Western style chef's knives. These knives will be typically used to prepare all kinds of meat and fish. This is typically the only knife that a Chinese chef will use. Whilst the Chinese chef's knife resembles a cleaver, it does in fact have a sharp thin blade like a standard G series knife. The G-49 is a typical Chinese Caidao with a 2.2mm blade and if used as a traditional cleaver for very heavy chopping, the blade will usually get damaged. Different parts of the blade are used for different tasks with the front of the blade used for a tapping cutting stroke, the middle and back of the knife for heavier chopping work. Whilst it may seem unusual, those skilled with these types of blades can use them for any kitchen task.
The G-50 whilst also a Chinese chef's knife has a much thicker (4.0mm) blade and is known as a "Gudao" in Chinese, or Chinese chopper. The G-49 is more likely to be used for chopping vegetables, maybe cutting through some softer bones and mincing meat.