I am looking for information on a particular kind of blade that I know very little about.
It is a wide, crescent shaped blade with a parallel handle mounted onto the back. Sort of a thinner, wider axe head (minus the handle) that you use by holding onto the opposite side of the head. It's sort of hard to describe, but I know it exists.
I think I have seen them marketed as skinning tools, but I would be using it for food preparation. Seems like one of these would rock in the kitchen.
I would appreciate any information on this style of knife, and any recommendations on where to purchase one; as I don't think it's something commonly available.
It is a wide, crescent shaped blade with a parallel handle mounted onto the back. Sort of a thinner, wider axe head (minus the handle) that you use by holding onto the opposite side of the head. It's sort of hard to describe, but I know it exists.
I think I have seen them marketed as skinning tools, but I would be using it for food preparation. Seems like one of these would rock in the kitchen.
I would appreciate any information on this style of knife, and any recommendations on where to purchase one; as I don't think it's something commonly available.
