An old bone ivory flip on the back,as display, anyone who is in the 'know' will appreciate it. The come out to cave for a special occasion..
Find on with the flip up still there has been very rare for long time now.
Side note on them thu.. never understood why they where around back in the day... Back then most ppl had more than basic knife skills so why carve back towards ones self. These days makes sense most ppl no longer have these basic skills ????
Longish blade carving knives could become skinning knives. Steel quality ....... no idea?
yeah a big wide snapper, whatever fillet and the filleting knife a little short, pain in the butt...
Now if just using for skinning, as I have said before , the right blade steel for the right job, drop a 30/33 deg edge preferably convex, and it will go thru skinning a bin of good west coast snaps nps. But use it for much more and will not be long before the steel comes out and maybe the stone later.
The cleaver is very solid, made in Germany, Ox Head I think was the brand.
I love a good cleaver, got couple up on my display board, a carbon steel in the kitchen...both around the 35 deg concave edge and can do anything from carve to split a carcass spine.
Watch asians use cleavers, way under rated in western society. I grew up close to a Chinese family, always fascinated and envied their cleaver skills... and try as much as I did/ do never got the hang of it.