Posted By: Allan
- verified customerI love this knife! CNTG calls it the Big Rhino but it's just CCK's version of a traditional Chinese pork butcher's knife. It's intended to be used for butchering pigs; the angled tip is used to cut into the pig as it hangs from above. Even if you don't use it for that purpose its shape makes it more versatile than a rectangular cleaver.
As others have mentioned, it's typical CCK quality: rough appearance, but excellent steel. I've had mine for about two years now and I couldn't be happier. It keeps its edge very well and is easily sharpened. The handle doesn't look like much but mine is still tight and solid after a great deal of use. I bought it for breaking down meat and bones for making stock and for quartering game when hunting. It excels at both those tasks. I assumed it would be too large and heavy for more delicate work, but I was mistaken. It's equally at home chopping through large beef bones as it is breaking down a chicken. I bought it for the big jobs but I've started using it for general butchering tasks, cubing meat for stew, breaking down chickens, and it's great for big BBQs as well. The angled point is suprising easy to use for more delicate tasks--it's more versatile than a big cleaver since it can both chop and do finer work as well.
I would like to point out that this is more of a very broad knife than it is a cleaver"". The blade is very thick at the heel but it tapers to a narrow point, unlike the big bone-chopper cleavers which are thick all the way to the tip of the blade. If you want a big chopper you might prefer the standard rectangular shape which concentrates more weight towards the tip of the blade, but it can't be beat if you want a great general-purpose butchering tool.
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