They are thin-bladed for slicing boneless meat , and vegetables . a quality blade can take and hold a razor edge , chopping bone can chip them … I'm partial to the Japanese style , which is half as wide , giving more control , IMHO . Shun ( pronounced like moon ) is my choice , but they are pricey … If you want to hack meat , get a thick-bladed American meat-cleaver , or use a saw … The Dexter / Green River-made Chinese cleaver is nice , I also have one of those . DO NOT try to hammer it , the handle will break off , they are tempered to hold a keen edge . .