Every part of it can be put to use. The edge is used to chop vegetables, especially larger ones such as cabbage, which are frequently a part of Chinese cuisine.
Yet, some cooks find their cleaver nimble enough for almost every kind of chopping and slicing.

The flat of the blade makes a great tool for smashing garlic cloves, or ginger too. 

Please do NOT use the Vegetable Cleaver on joints, bones, or meat. The Meat Cleaver is made for that.

 
The Shoso Seki Magoroku series is the latest addition of  KAI  brand.

It consists of western type, symmetrical, full stainless steel design knives, with satin finish and non-slip handle for professional use.

The blade is monosteel, with a hardness of 58±1 HRC. It features a Daido 1K6 High Carbon Stainless steel, polished blade and a convex symmetrical ellipsoidal cutting edge of 24° approximately.

The convex, 3 step grinding technology used on the series, reduces the resistance from the cutting edge resulting in a smoother sharpness.

The ergonomic handle is a continuation of the blade, from 18-8 stainless steel material.

The shape of the knives is symmetrical and the knives are functioning in both hands.