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lade Length: 10 inches (25.4 cm) – long enough for handling large cuts of meat.
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Blade Material: Usually high-carbon stainless steel for sharpness, durability, and rust resistance.
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Blade Design: Broad, slightly curved edge for smooth slicing and controlled chopping.
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Handle: Ergonomic (often wood, plastic, or composite) for a comfortable, non-slip grip during heavy use.
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Weight: Heavier than standard kitchen knives, giving strength for breaking down meat, bones, and fat.
-14%
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