Larb is very finely chopped meat, popular in northeastern Thailand.
It is traditionally eaten raw, but the government is trying to convince
people to cook it for safety.
I have made Larb dishes, but was not satisfied with my chopping knife. I have seen photos of Larb being chopped in Thailand, but the knives used are not available in North America - and they are way too long for home use anyway.
I stumbled across this knife on the Internet, and was immediately struck that it was a "Mini Larb Knife", exactly what I wanted, so I ordered it immediately. I was not disappointed. It is heavy, razor sharp, gently curved, and has an excellent grip. I have used it for chopping raw meat for many recipes and it has performed excellently - better texture than a meat grinder and less hassle.
Unfortunately, I cannot tell you where to get one, as I bought it years ago and can't find it on the Internet today. Perhaps you can find something similar. The blade is 7 inches long, 0.175 inch thick on the backside, and the knife weighs 14 ounces. While this one is of "damascus" steel, that is unimportant. Damascus is for decoration and doesn't cut any better than a good hard carbon steel or 440A stainless steel. Knives cut from old saw mill saws cut just fine.
OK, no fancy knife manufacturer today would confess to using 440A, they all have "our own special alloy". If it's a stainless steel knife, their alloy is pretty much the same as 440A. My Mioroshi Deba has been my main knife, used every day for about 45 years, and still cuts as well as anything. The edge is touched up about once a week (I like my knives very, very sharp), but on stones so it's still practically like new. Mechanical knife sharpeners grind down knives rather quickly.
More on Knives.