Listen up people, if you need to cleave meat in parts you need this cleaver. It’s available from MY knife dealer, whom I purchased many a blade from and completely trust. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=11660&item=3223960906
MeatHenge
"If it ain't pork, it ain't sausage"
What are the little hash marks in the cleaver’s handle? Do they represent the number of thumbs that have been lost to said cleaver?
Naw, that’s fer GRIPTION. So when your cleaving something and your hands are soaked with blood, gristle and fat it don’t slip.
What are those little hash marks in your head for then?
Just curious!