Etc. In particular, great things like cabbages can thus be processed much better and faster than with other knives. Also, the "turning over" of clippings from the cutting board into a pot or bowl works better than 1000 x with a narrow blade with such a wide edge. To crush food of all sizes and hardening (of course no bones!) A chniesisches chef's knife is therefore an absolute dream, and the Twin Pollux also has a very pleasant, that is only average size, so that you and, if necessary, again with thumb forefinger around the back of the blade and handle can hold the cut on both sides. The edge retention is very neat.
Peel finer work such as onions, garlic and ginger, filleting or deboning fish and meat etc get Chinese chefs even unimpressed with such a huge beating down, but I have no patience, ambition and the necessary capacity to suffer. For this type of work I want to my other knives not do without, and that's why I would here now actually pull off a "star versatility". But since I never had the ambition to want to take this knife for everything, and the knife has my expectations in every respect fully met and partially even exceeded, there's me, the perfect score.