Mulberry Dao was originally called "Leaf Dao", but it was renamed as "Mulberry Dao" in Qing Dynasty because it violated the taboo of "Ye He Na La".

Extended data:

1, mulberry knife and kitchen knife

Mulberry knife: rectangular, thin and long, generally black on the top and white on the bottom. It is the lightest and most commonly used knife. It can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small and it is easy to get stuck with the knife.

Slicing knife: rectangular, wider than mulberry knife, hence the name silk dress, used for cutting things. It can be used to cut transparent meat slices (similar to a mulberry knife), which is generally heavy and cannot be used to cut bones (also called Wen Dao).

Military and civilian Dao: rectangular, thicker than flat Dao, with larger opening angle. Can be used to chop chicken bones, cut vegetables, chop, cut and scrape skin. It is widely used in modern families.

Bone cutter: rectangular, with protruding abdomen, large, thick and heavy, used to cut ribs, fish heads, chicken thighs and other bones, with a blunt blade.

Jiujiang Bay: Most hotels have them. The blade is obviously wider than the tail, the back of the knife is curved, the meat is cut raw, the head is big and the back is thick, and it specializes in cutting big bones.

Barbecue knife: used to cut cooked food, sausages and the like.

Skinning knife: a knife specially used for skinning shrimp dumplings, with no blade.

Duck slicing knife: a knife used to cut Beijing roast duck, long and narrow, generally about 5cm wide and narrow.

2. How to choose a knife

Chefs use knives, which are generally divided into bone knives, slicing knives and mulberry knives. Bone knives, as the name implies, are bone cutting, slicing, mulberry cutting and filament cutting.

3. Classification of Japanese kitchen knives

The Japanese kitchen knife is called "Jing Chu", which comes from the title of "Jing Chu" in China's ancient Zhuangzi. The new Japanese font is "Bao Ding".

Diced bread is mainly used for cooking fish.

Thin-edged croutons are mainly used for vegetable processing.

Baoding for sashimi, specially used to treat sashimi, is the thinnest one of Japanese kitchen knives.

The diced tuna (マグロ) is specially used for cutting tuna, and the blade is about 40 ~ 60 cm long, which can handle large tuna.

ウナギ, which is used to cut eels, has different shapes in different parts of Japan.

References:

Kitchen knife (kitchen utensils used to cut food) _ Baidu Encyclopedia