What is the cleaver on the top used for?
"The knife at the top is something I am going to call a bone hatchet from here on out. It has a 300mm blade and weighs more than the other 2 combined (3 lbs?). The spine goes from 8mm at the handle to 9mm at the nose. It's sharpened more like a hatchet, and is extremely nose-heavy. If it gets sharpened up I think it could take the leg off a rhino.
The middle knife is a butcher's cleaver, literally called a pork knife in Chinese. Blade is 265mm, with a 7mm spine that tapers to a point at the tip. Interesting all around meat knife.
The bottom knife is a 285mm pig sticker for bleeding pigs. I, however, think it would make a decent heavy gyuto. The tip is quite thin, and the spine is 5mm at the handle."
Vestigia nulla retrorsum.
Wow, those are some seriously intense looking knives...
LOL, only to those who have something impressive