Extremely thick and heavy blade provides powerful inertia and chopping strength.The edge has a wide angle(often>20°per side),sacrificing some sharpness for high toughness and resistance to chipping.The solid wood handle effectively absorbs shock;often a full-tang,through-handle construction for maximum strength.The thick spine may feature anti-slip grooves.
Total weight often exceeds 500 g.Blade length 16-20 cm(6-8 inches),heel height can reach 8-10 cm(3-4 inches).Steel has higher carbon or added vanadium for toughness.Hardness is usually kept below HRC 55.The blade-handle connection is critical,often using heavy rivets or epoxy-plus-rivets.
specifically for processing hard,bony items:chopping pork ribs,poultry carcasses,duck necks,fish heads,and cutting through frozen meat blocks.NEVER use for slicing,chopping vegetables,or boneless soft items,as this will damage the edge and the food.Always use with a stable cutting board and exercise caution.
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