mince ginger with giant vintage Chinese cleaver

[@peterlai9018]

From the thickness of the spine, the cleaver looks like a hybrid of a slicer and chicken and rib chopper.

[@Chef.Jayson]

Yes, I agree. Nice mid weight cleaver. It reminds me of the ones the fish butchers use to fillet salmon at Asian grocery stores.

[@Master...deBater]

As a professional Chef for the past 20+ years...that was hard to watch! Be careful my man!

[@Chef.Jayson]

2025 will be twenty years for me. And small world! I too am a Master Debater. Before I was a chef I was Debater in high school and college.

[@Master...deBater]

@@Chef.Jayson Well then you're experienced enough to handle your knives any way you like. But when a guy comes into the restaurant handling a knife like that...I immediately go into knife skills 101 with them! I've seen enough hands laid open, from people cutting towards themselves, to last a lifetime. A small controllable paring knife is one thing...but a big heavy razor-sharp cleaver...well that's altogether something else! Take care.