When slicing the radishes and onions, a mandolin or very sharp knife is the best tool for getting paper-thin rounds and semi-circles.

WSJ: Michael Schwartz's Striped Bass with Grapefruit and Pickled Radish

It was the tou the wide, well-honed, flat-edged whacker of a knife that Chinese cooks used for everything from butchering to dicing and fine slicing and the chopstick, which, in the Song era, came into common use.

NEWYORKER: A Fork of One��s Own