On Sunday, June 7, 2015 at 10:59:16 AM UTC+10, taxed and spent wrote:
> "Timo" > wrote:
> > On Friday, June 5, 2015 at 9:07:49 AM UTC+10, Sqwertz wrote:
> >>
> >> http://www.cutleryandmore.com/zwilli...-knife-p131252
> >
> > Nice looking knife. I'd consider trading my 9" Wusthof for one (though
> > Wusthof do their steel a bit harder).
>
> what is the purported benefit(s) of the extra wide?

The classic advantages of the Chinese "cleaver": Much better for moving stuff from board to pot/pan, better for squishing things with the side. I find wide blades better for precise cutting, especially when cutting wide things. Allows a very acute edge angle while having a thick spine. Knuckle clearance.

I like extra-wide Western chef's knives since they combine benefits of traditional Western and Chinese knives.

The disadvantage is extra weight.

The bottom knife in this photo:
https://photos.google.com/photo/AF1Q...rXtFKt2QRfzfKQ
is my widest knife (for scale, the middle knife is a 9" Wusthof chef's knife).