Lobster splitter, that's what I thought too. This was sold under the 10" chef column.
I have some German beaters for hard squash and rocking parsley etc.
Back it goes, but I thought I would show what was sent by TBT
as a chef knife for others to see.
Thanks for the speedy replies!
FWIW, mine is 4mm. If you're really interested it might be worth calling them and asking them to find the thinnest/best condition one they have. I guess back in the day QC wasnt a big issue
I'm curious, are these all old knives they are selling? If so, wouldn't they be culls from way back?
My daily driver is a Trumpet Sab from the 50's I think. It's thick like this at the bolster but the distal taper (sp?) is dramatic. The grind on mine is different to, it seems like a pretty concave grind from the spine to the edge.