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Japan WoodWorker---Zhen 67-Layer Damascus VG-10 Light Butcher/Cleaver - Finished---$95

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Created 11-02-2017 at 06:51 AM by TekkenLord
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#2
Maybe someone can explain to me why you would want a butcher/cleaver knife with such a thin edge? Can't cut through bone or no chopping??
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#3
Quote from JeffM4421
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Maybe someone can explain to me why you would want a butcher/cleaver knife with such a thin edge? Can't cut through bone or no chopping??
I believe most Chinese chefs prefer the cleaver profile even they don't do bone chopping. I can attest to that argument based on my in-laws' preference.
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Last edited by TekkenLord November 2, 2017 at 07:01 AM.
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