On 6/6/15 11:03 PM, Timo wrote:
>>
>> 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.

My Wusthof and Lamson are both extra-wide ("deep-bellied"). I like them
because they give you a greater rocking angle for chopping. I'm 6'3",
and with normal counter heights, this makes a big difference.

My perfect knife would probably be a deep-bellied 10" chefs, but afaik,
no one makes one that is as proportionally wide as the Wusthof wide 8".

-- Larry