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...