Chinese Cleaver Considerations
I currently have the Vegetable Cleaver (198 x 86mm) from the WokShop.com (only $10) and find that I'm reaching for it more and more. It's fairly thin, takes a keen edge and after modifications (rounding spine and choil, removing lacquer) is great to use. I like my 270 Yusuke gyuto too but the cleaver definitely has advantages so I'm thinking about an upgrade.
Yoshihiro for $140, carbon HRC 61, bigger, unsure of weight or thickness, no reviews
Sugimoto #30 for $150, unknown hardness, similar size to current, not a stainless fan
Suien VC for $175, carbon HRC 62, bigger, tolerable price but appears to have way too much belly now.
Sakai Ginga for $270 (Blueway), White #2 HRC 61, worth the extra for flatter profile?, no reviews
Sugimoto #6 or Moritaka for $325, carbon HRC 62, too expensive for minimal gain?
CCK doesn't sound much different from what I have now. The Fanatic handle isn't flush with spine (plus permanently out of stock). Any other options? Leaning towards the Yoshihiro but would like to hear from someone who has tried one.