>>1662582So you're saying they work for "butchering", ok ... but I think the original question was about batonnyness not killiness and we're talking about using "chef" knoifes, not specialized killy knoifes, though in my opinion, "that" knoife looks too small for any serious batonny chop chop. Slicing the neck of a starved victim isn't the same or as easy as trying to batonny a log with such a tiny blade desu ne?
