This is a robust 189 mm cleaver, built for heavier work in the kitchen rather than delicate slicing. With a beefy ~4 mm spine at the heel and a heft of ~15.9 oz, it functions as a chopper-style cleaver, ideal for cutting through tougher vegetables, fish frames, chicken bones, and dense stems. The blade’s geometry and mass allow it to maintain momentum across the board, while its sharpened edge still cuts cleanly through flesh and fibrous materials. The inscription reads 天龍 (“Tenryū”), lending it identity as a traditional Japanese workshop cleaver. A sturdy tool, ready for serious kitchens that need a balance between fine edge work and heavier cutting tasks.