The blade is crafted from specialized high-carbon steel sheet,heat-treated to achieve sufficient hardness and elasticity.The cutting edge is extremely thin and sharp.The blade is forged into an arc with a precise radius of curvature,which is crucial for forming the standard"willow leaf"shaped noodles.The edge is typically straight or has a very fine serrated texture to better"grip"the dough.The tail of the blade is embedded into a seasoned hardwood handle block,securely fixed with rivets or epoxy resin.The concave shape of the handle block perfectly conforms to the forearm that cradles the dough.The overall design is ergonomic,allowing the chef to hold a proofed dough cylinder with one arm while using the other hand to perform rapid,rhythmic shaving motions with the knife.
The overall tool length is approximately 25 cm,with the curved blade length being about 18 cm and the blade width about 4.5 cm.The blade thickness tapers from the center towards the cutting edge,with the thinnest point being less than 1 mm.The wooden handle block is approximately 12 cm long,finely sanded and oil-treated to prevent cracking.The total weight needs to be moderate;too light makes it difficult to apply force,while too heavy leads to fatigue.
Specifically used for making the characteristic Shanxi noodle dish of China–knife-shaved noodles.The usage method is unique:the chef cradles a well-mixed and fully proofed cylindrical dough lump on their forearm,holds the shaving knife,uses wrist power,and rapidly and evenly shaves across the dough surface with the blade edge,causing the noodle strips to fly into a large pot of boiling water in front of them.The resulting noodles are thicker in the middle and thinner at the edges,resembling willow leaves,with a chewy texture.This is a skilled culinary technique that requires practice,and the tool is central to the craft.It is popular not only in professional noodle restaurants but also among home cooking enthusiasts passionate about Chinese pasta making.It is a non-general-purpose knife,used only for making this specific type of pasta.
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