Edit of original post:
This knife is a 5" beef skinning butcher knife (I learned from Googling Vash's post, below), but I bought it as a ? Knife, sold to perform a completely different task:
Not for slicing (not drawn across surface).
Not for chopping (as one normally defines chop).
Not for skinning.
Not for lopping.
Hint - 'wobble'.
Name the ? Knife and the task it performed (it's not a particularly esoteric task).
Bought it new, used it for many years, never really needed to sharpen it.
