Frozen food knife?
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
This design of this knife reminds me of the saying I first heard from my Dad, " a finger for every nose"
first shun looks more like a spanish fish knife to me
I would use the rollie pollie one for mincing garlic I suppose. Pastry chef where I work has the exact same knife shape, only the Myabi version. I've never really tried it. What is the intended use on that top Edo?
All you need is a wooden bowl to cut in.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
The top Edo looks like an accordion cutting machine...maybe handy for making fancy garnishes?
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!