When it comes to cutting tofu it isn’t as difficult as you think, that is if you have the right tools. A Chinese knife is certainly the key and a wet blade and the rest is technique. In contrast to Japanese kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat and cartilage and even bone. This resilience is accomplished by using a softer steel and a thicker blade, because a harder steel and a thinner blade will fracture more readily.