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Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers), choppers and Gudao (cleavers). The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as thick and heavy as cleavers.
Mezzaluna with a single blade Mezzaluna with a double blade used for chopping herbs Mezzaluna with a triple blade used for cutting meat. A mezzaluna (/ ˌ m ɛ t s ə ˈ l uː n ə /, Italian: [ˌmɛddzaˈluːna]) is a knife consisting of one or more curved blades with a handle on each end, which is rocked back and forth chopping the ingredients below with each movement. [1]
A modern wood-handled cleaver Chinese chef's knife (top) and old North American cleaver (bottom) A cleaver in use, being used to cut pork chops from a loin of pork. A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
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Archaeologists define a chopper as a pebble tool with an irregular cutting edge formed through the removal of flakes from one side of a stone. Choppers are crude forms of stone tool and are found in industries as early as the Lower Palaeolithic from around 2.5 million years ago.
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Flail mowers may also be used in a more or less upright position for trimming the sides of hedges. They are often called hedge cutters (or sometimes also hedge trimmers) then. Especially in forestry (agroforestry) some very robust variants of flail mowers – called flail mulchers, flail shredders, or flail choppers – are used.
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