Model #8 - El Choppo 

Have you ever seen a chef grab their large chef's knife by the back of the blade (the spine) and use it to chop up or mince fine pieces of a vegetable? They're no longer cutting. They're dicing or chopping something into fine, fine pieces. Is using a great big knife with the blade sticking out on one end and the whole handle sticking out on the other really the best way to do this task? I've done this many times, as I'm sure you have done also. 

Well, sitting around a campfire on a Northern Wisconsin lake after dinner one night, discussing “kitchen knives,” my nephew Howie (who was a master cook at one of the major Las Vegas hotels for many years) said, "Why don't you design a blade, just the blade with no handle, just for that chore. All cooks and chefs do it during food prep."

"Howie, that's a great idea," I said. And here it is, the Emerson El Choppo created just for that very task, and it works great. I did put a simple handle on it so you would have something to hold onto. It's simple.