Dao Bau (Vietnamese Cleaver)

An all-purpose rectangular cleaver, similar in concept to the Chinese cai dao, used across a wide range of Vietnamese kitchen tasks from fine herb chopping to heavier meat and bone work.

Material & Construction

A broad, flat steel blade, generally proportioned similarly to its Chinese counterpart, with a simple handle suited to prolonged daily use.

Traditional Uses

Slicing herbs and vegetables finely, portioning meat, and light bone-chopping, functioning as a single versatile tool for most kitchen cutting needs.

Modern Availability / Equivalents

A Western chef's knife or Chinese cai dao serves an equivalent function and is commonly used interchangeably in many households.

Care & Maintenance

Hand-wash and dry promptly; sharpen regularly given its role as a primary all-purpose blade.