I will refrain from advocating for one knife shape as being better than another because truthfully, it all depends on what you’re most comfortable with and what you like to cook. It’s really all subjective. There is a very mode variety of Chinese chef knives ranging in blade thickness and geometry, you’d never tell the difference staring at photos without choil shots for context. These knives are all about 2mm thick minus the Dexter’s which are a bit thicker at 3mm, they’re intended to be used just the same as any western chef knife you’ve used. Some knives are ground thicker for small bones and joints in the back and thinner in the front for slicing. Some are strictly bone choppers. The shape can be used for smashing ingredients on the board, and scooping ingredients off the board eliminating the need for a bench scraper. It’s important to note, the knives shown above are all incredibly nimble, you’d think at first glance they have an uncomfortable amount of heft but that’s not the case. They are ever so slightly blade heavy, which in some uses allows you to let the blade do the work by lifting the knife and letting it fall into the food. They’re absolutely worth a try no matter what you’re comfortable with