Join Date: Dec 2004
antecedents of blade forms
Here are two types of traditional Chinese knives still in current use which have a distinctly barong-ish blade profile.
The smaller one is for mincing pork and vegetables, using a "rocking" motion on the cutting-board. Thin, very acute edge, asymmetrical profile with a shallow dorsal curve, raising the point above the handle-tip axis.
The larger one is massive, about 1/4 in. thick at spine, used by butchers for breaking-down carcasses of cattle and hogs. The handle-tip axis is more centrally located on this one.
Both blades are of laminated construction, with the hard edge steel inserted into the body as is also typical on most SE Asian blades as well.