This 6½" cleaver looks like a Santoku but has a 3.0mm thick blade for chopping through hard foods like chicken and fish bones. The slightly more rounded edge comes from the Japanese-style cleaver called a Deba which typically has a thick blade that is single-bevel. This version has a double-bevel edge as a Western modification. Works great on hard foods like crab shells, Parmesan cheese, and chicken joints. Designed for chopping downwards, do not bend/twist/pry the blade.
