The NAU with its powerful and fairly long blade is a Japanese cleaver and is traditionally used to clean and filet fish. But it can also be used very well to cut up and debone poultry, cut up meat and vegetables. Due to its relatively high weight, it can be used to cut bones from poultry and bones from fish as well as hard vegetables and tubers. However, “hacking” usually does not involve hitting like with an axe. The NAU is placed on the material to be cut with the blade and pressed onto the wide back of the blade with the heel of the hand and the blade is pressed through the material to be cut. However, bones or frozen items should not be cut with NAU; there is a risk of the hardened blade breaking. The blade tapers towards the tip so that, despite the heavy and robust character of the knife, you can also do fine work.