For finely-tuned knife work and a more efficient work surface.
The main question I've been left with is why I ever let this style of knife, called a caidao in China, fall out of use and then memory, given how good it is.
One thing to make clear about this type of Chinese cleaver is that it's not really a cleaver. In fact, calling it a "cleaver" is a bit of a misnomer. Yes, it's shaped like a cleaver, but in use, it has nothing in common with those thick, bone-crushing butchers' knives. You wouldn't want to use one of these to hack through even the smallest bones; the blade is large, but it's thin and delicate. Instead, it should be used for the types of tasks you might reach for a Western chef's knife or Japanese santoku to do: dice, mince, and julienne vegetables; chop herbs; and slice boneless fish and meats, both raw and cooked.
You’re less likely to use certain cutting techniques that are common to Western-style knives, such as rock-chopping, where you seesaw the blade back and forth along its curvature while keeping constant contact with the cutting board; the Chinese cleaver doesn’t have enough of a curved blade for such back-and-forth rocking.
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