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Perfect to be honest. I'm taking it to work tomorrow so I'll see how it handles. Its a big boy at 230x115. Michael made exactly what I asked for so if there is an issue its on me.

Only had it for 30hrs.

I already got something made for me. Only made two meals but perfect. Will go to work with me from tomorrow so I'll see how it will hold up to graft.

This is what made me not go for a sugi, way too much belly.

I'm a hot sauce fiend. Best place in the UK to get it cheap is TK Maxx. I can eat most hot sauce (flavour and heat) so nothing ever gets binned and I have been able to try a lot over the years. Personally I can't spend £8-10 on a bottle of sauce...

I got my 1000 rockstar from eBay for less than £50. He also has some 320 I'm tempted by.

52100. I wanted something "fancier" but Michael gently explained why I was wrong so I took his advise.

As previously stated I had a custom cleaver on order. Now complete!

Got a cleaver ordered from @Knot Handcrafted and its now complete. Top guy with good communication throughout. Can't wait to get my hands on it! 230x115mm 52100 steel.

Sheffield, UK? There are quite a few British people on here, Welcome!

Does anyone here have a shabazi 208 series knife? I picked up one before I found this forum as from what I could read the knife was similar to a 1303 cck. I used if for 6 months or so and did enjoy it but the edge retention was lacking. I got paid off a bunch of holiday so picked up a cck...

OK, good. I'm an over thinker, especially when its something I lack knowledge in.

I'm essentially upgrading everything in my personal tool kit for work. I have a new Chinese cleaver on the way made from 52100 steel and I felt it needed a better stone than the cheap £10 one I got when I was 20. I wanted the shapton pro 1000 but its out of stock everywhere. I ended up ordering...

First picture of my rectangle from @Knot Handcrafted, 230x115mm. Can't wait to see the finished knife. Its getting a bog oak and brass handle.

I have to shred a lot of meat every few days. Any pictures of the results?

This is interesting then, what defines one or the other? Is it just place of origin?

And you said "They also vary greatly in size, from just a little smaller than a large slicer to what basically is just a taller nakiri."

In that case a lot of chuka bochos are nakiris then as they definitely follow that shape rather than a Chinese chef knife?

I know, but when you drop below 90mm it stops cutting like a cleaver. 80mm is definitely just a tall nakiri. I'm not trying to be confrontational, just mentioning it doesn't look very tall. Hopefully no hard feelings.