/ck/ - Food & Cooking

>>10857186
That's obviously meant to be a Chinese chef's knife, not a "cleaver" like we think of in the west. And yes, you would be fileting fish with it.

The chinese do make thick heavy cleavers for rough work, and just like a western cleaver the blade gets wider near the tip. Pic related.

Notice how the OP knife is a straight rectangle, rather than getting wider like this pic.