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.

Knife Specs: