Yes, a belated thanks for the translation!
That knife serves mainly as a cleaver. It will split a turkey. Since I want to keep my left hand, I'll usually place the blade and drive it from behind, rather than chopping. AFAIK that kind of knife is the workhorse of an Asian kitchen for tasks like vegetable and meat preparation. The curve in the blade suggests that it's meant to rock back and forth. Long ago my sister took a class in Chinese cooking and was required to get a knife like that, and she had to learn how to use it for pretty much anything.
But in my case the smaller chopper is big enough for almost all such tasks, and it's my daily driver. I use it when others would use a chef's knife because I like having the knuckle clearance. And, the blocky blade can double as a spatula to shuffle and move things around on the cutting board.