About a month ago on a lark I ordered and got a Chinese/Japanese chopper/cleaver styled knife from Ontario knife that was made of 1095 carbon steel and loved it, have several knifes by them all carbon (will rust if not taken care of ) that I am very happy with, take a razor edge, easy to sharpen to that edge.
When I was stationed in Thailand the women there used a knife with round cutting blocks (part of a tree trunk made of Tamarind wood, I think) to do anything cooking and etc. They used a knife they called a long tailed knife that had a long tapered handle with a curved bade that maybe was 1/4 of the length or so that I think was made out of spring steel ( truck spring ? ) that at the time I thought of bringing a few back with me, but I did not, and kicked my ass ever since. Great working knifes for chopping vegs, meat and Thai stick up into a usable form, for a bong or whatever. But enough of reminiscing.
I have never found that style knife on the web, but that got me interested in Asian cooking knifes but never enough to do anything about it until now.
Should receive 3 knifes from japan that should round out my kitchen knifes, (I think)
8" Blade Sashimi Chef Knife overall 13"
6.5" Blade Nariki Chef Knife overall 11 7/8"
6.5" Blade Santoku Chef Knife overall 11 7/8"
I know there are longer ones, but I am intrigued by them and what they offer is good enough for me, I use my fish filet knife now for thin slicing but the blade is very flexible as it should be which is not a good thing all the time.
Question: Any of you use or have used Asian knifes or style in your day to day kitchen work?