Originally Posted by captndan
No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.
There are plenty in commercial kitchens and have been for at least 15 years. They are not the kind of thing you hand off to hourly employees. Most chefs I know have at least a couple in their knife roll.
It is a personal thing. People tend to use them for specific tasks. Just like most comp guys have a knife that only slices brisket and the sliced pork.