牛刀

Chinese

		ox; cow; bull	knife
simp. and trad. (牛刀)		牛	刀

Pronunciation

• Mandarin

  (Pinyin): niúdāo

  (Zhuyin): ㄋㄧㄡˊ ㄉㄠ

• Southern Min (Hokkien, POJ): gû-to

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: niúdāo
    • Zhuyin: ㄋㄧㄡˊ ㄉㄠ
    • Tongyong Pinyin: nióudao
    • Wade–Giles: niu²-tao¹
    • Yale: nyóu-dāu
    • Gwoyeu Romatzyh: nioudau
    • Palladius: нюдао (njudao)
    • Sinological IPA ^(key): /ni̯oʊ̯³⁵ tɑʊ̯⁵⁵/
• Southern Min
  • (Hokkien)
    • Pe̍h-ōe-jī: gû-to
    • Tâi-lô: gû-to
    • Phofsit Daibuun: gu'doy
    • IPA (Xiamen): /ɡu²⁴⁻²² to⁴⁴/
    • IPA (Quanzhou): /ɡu²⁴⁻²² to³³/
    • IPA (Zhangzhou): /ɡu¹³⁻²² to⁴⁴/
    • IPA (Taipei): /ɡu²⁴⁻¹¹ to⁴⁴/
    • IPA (Kaohsiung): /ɡu²³⁻³³ tɤ⁴⁴/

Noun

牛刀

1. an ox cleaver; a cleaver for butchering oxen

Derived terms

• 割雞焉用牛刀／割鸡焉用牛刀 (gējī yān yòng niúdāo)
• 殺雞焉用牛刀／杀鸡焉用牛刀 (shā jī yān yòng niúdāo)

 

Japanese

Kanji in this term
牛	刀
ぎゅう Grade: 2	とう Grade: 2
on’yomi

Noun

牛(ぎゅう)刀(とう) • (gyūtō) 

1. a double beveled kitchen knife made in the shape of a Western chef's knife but with a sharper and thinner blade typical of a Japanese knife
2. an ox cleaver; a cleaver for butchering oxen

Derived terms

Derived terms

• 鶏(にわとり)を割(さ)くにいずくんぞ牛刀(ぎゅうとう)を用(もち)いん (niwatori o saku ni izukunzo gyūtō o mochiin)
• 牛刀(ぎゅうとう)を持(も)って鶏(にわとり)を割(さ)く (gyūtō o motte niwatori o saku)
• 鶏(にわとり)を割(さ)くになんぞ牛刀(ぎゅうとう)を用(もち)いん (niwatori o saku ni nanzo gyūtō o mochiin)