This knife is used mainly in the Mediterranean region and by people from there. It is particularly used for chopping the large amounts of fresh herbs used in that region. The herbs are piled on the cutting board and the knife is rocked smoothly back and forth rather than chopping up and down.

There are also versions that have a single bridge handle you grasp in the center like a Ulu, and versions with more than one blade for even faster chopping. The Mezzaluna would seldom be used to cut the squash it is shown with in the photo.

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