24 minutes ago, haresfur said:What is the practical difference in use between the cleavers with a very flat blade and those with a curved blade? I would think the former would be better for chop-cutting vegetables and the latter maybe better for slicing or rocking but I don't really know anything about Chinese cutting technique.
In general, those with a flat blade are 菜刀 (cài dāo) which literally means vegetable knife but is use as a general cook's knives which are used for yes, chopping, but also slicing meats etc. These are usually the only knives in a domestic setting.
Those with the curved blade edges are 切骨刀) (qiē gǔ dāo), literally cut bone knife, and are generally butcher's knives intended for cutting through bones, cartilege etc as well as slicing meats. The meat vendors in every market in China use those. Rare in home kitchens.