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- Thin blade Chinese style chef’s knife designed for chopping vegetables and slicing boneless meats
- Similar use as a Chinese cleaver but with a more pronounced edge curve and pointed tip
- Crafted using salvaged artillery steel that is high in carbon and stain resistant with a hardness of 57-58 HRC
- Stainless steel bolster for balance with stainless steel stick tang and round barrel-shaped handle made of willow wood
- Not designed for chopping through bones
- Made on Kinmen Island, Taiwan
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