Originally Posted by quicksilver
You're beginning to sound obsessed! As for pictures, no. This is my first computer and only purchased it in March. I have no photo equipment yet and then would have to be taught. (You see, I am more well rounded than you thought. I don't know alot about computers either)
OOPS! You are correct. I took it out to measure and oops, it's beveled on BOTH sides.
The blade is 8" long X 3 1/4" wide at it's widest (3" at it's narrowest). The handle is round, wood, 4" long, about 1" diameter.
Obsessed? Maybe to a point. I cook and collect, both hobbies. Your knife is 203mm X 83mm and you say it's heavy. You have a meat clever meant to do reasonably heavy work, or, you have a vegetable slicer that is heavier than your other knives because of its large area. It's all relative. If you have a food scale post how many total ounces it weighs. If you can get a picture of the blade showing the Japanese kanji or Chinese writing (whatever they call it) perhaps it can be identified.
In any case, have fun with it. I do at least half of my veggie work with a 220 X 110mm Japanese veggie cleaver (Chuckabocho) and love it. It requires a bit of a learning curve but once attained it will be one of your favorite knives.
Check out Curtis Chung using one
. Edit: actually, Curtis is using two. The second with the dead flat blade is a Moritaka, same as mine. End edit.