Wenwu Dao 文武刀 （Chinese Chef Knife）

Wenwu Dao belongs to the relatively versatile kitchen knife. The “wen” refers to the basic meat can be sliced and diced, mainly rely on the front part of the blade. “Wu” refers to the ability to chop bone and meat, mainly relying on the back half of the blade, the thickness of the blade is generally greater than Sang Dao and Pian Dao. Wenwu Dao has the compound function of slicing before and cutting after, that is, about 60% of the front section of the general Wenwu Dao blade will be slightly sharp, thinner and more sharp, suitable for cutting vegetables and meat, and about 40% of the back section will be thicker, suitable for cutting cartilage tissue food.

文武刀属于比较万能的菜刀。“文”指的是基本可以用刀口前刃将肉切片、切丁。“武”指的是用刀刃后段劈骨劈肉的能力，刀身的粗细一般大于桑刀和片刀。文武刀具备前切后砍的复合功能，也就是一般文武刀的刀刃前段约60%会稍微尖锐、薄一些，也比较锋利，适宜切菜切肉，而后段约40%会厚一些，适宜砍切软骨类组织食物。