The G-50 whilst also a Chinese chef's knife has a much thicker 4.0mm blade and is known as a Gudao in Chinese, or Chinese chopper. These choppers are more likely to be used for chopping vegetables, maybe cutting through some softer bones and mincing meat.
In China these knives are literally used for everything and if you are lucky enough to go to a Peking Duck restaurant you will even see the waiter's carving duck meat with these knives.
