I'm looking for a heavy cleaver for use in cutting through bones, large squash, etc., basically all the "heavy" cutting that I don't want to use my go-to 8" Wusthof cook's knife for. The CCK Bone Chopper (on ChefKnivesToGo at http://www.chefknivestogo.com/cckbonechopper.html
) looks really good.
There were just a few questions that I was hoping you could help me with.
1) First, is it a stainless blade? Or carbon steel? I'm okay with some tarnishing but I don't want to worry about rust or heavy oxidation on the knife.
2) Is this knife full tang?
3) I'm a bit concerned about the width of the spine - 8.1 mm at the heel. I feel like it's going to wedge a lot, i.e. get stuck in a squash before I can cut through. Do you know anything about this? Maybe there's another blade you sell that would also work well for this kind of heavy use (not a thin Chinese slicing cleaver) but isn't quite so thick, maybe something like 5 mm?
Thanks for any help you can provide!