Chip knife: the chip knife is the main knife when cooking Chinese food, mainly used to cut vegetables, the master can complete all the cutting and patting. Knife body square, 5:3 rectangle, knife back thickness is generally around 4mm, according to the size can be roughly divided into a large knife, medium knife and small knife.

片刀：片刀是烹饪中餐时的主刀，主要用于切菜，高手能以此完成所有的切工和拍工。刀身方正，呈5：3的长方形，刀背厚度一般在4mm左右，按大小可粗略分为大片刀、中片刀和小片刀。