> it is a paradox to think a "murdering chef knife" can be discriminated from a "cooking chef knife" when the manufacturer creates it. If I sell a two-handed s

> it is a paradox to think a "murdering chef knife" can be discriminated from a "cooking chef knife" when the manufacturer creates it. If I sell a two-handed sword made with authentic 16th-century metalworking techniques, and I call it a "chef's knife" and talk about how great it is for cutting meat and vegetables and how it should never be used for historical European martial arts, then I'm being dishonest about something.