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Slice knife is the most common Chinese kitchen knife. As long as it is the ingredients that need to be cut in the kitchen, they can basically be solved with a knife. One type is called mulberry knife, which is said to be used by silkworm farmers in Jiangnan to cut mulberry leaves into fine threads and feed young silkworms, thus improving it. Some people believe that these two are different, thinking that the mulberry knife is thinner and sharper. In fact, the mulberry knife should be said to be an upgraded version of the traditional medium blade, with the same functions. It can be considered that the mulberry knife is a variant or improved version of the blade knife, but it is not a problem to call the mulberry knife itself a blade knife. The characteristic of a blade knife is that its body is relatively thin (compared to a machete, but it also needs to have a certain thickness) and its opening is sharp, suitable for cutting. Of course, if a chef says that I have both knives, the purpose of these two knives is different. I use a medium slice to cut meat and tough vegetables, and a mulberry knife to cut crispy vegetables and thin slices