Hello, I am new here. So let me apologise if this is in the wrong forum.
I am looking to get a Chinese chefs knife, similar looking to what the West would call a cleaver. I hope you knowledgeable folks would be able to offer some pointers. This knife would be used daily for prep work, chopping veg and boneless meats etc. Looking for something not to heavy, thick or too long in the blade width (around 3.5 inches would be ideal), with around 7 inches in blade length. I need good quality steel which will hold a really sharp edge and for a long time.
Looking around on Ebay I found this:
Pardon me if i'm wrong, but wouldn't "true" nickel damascus-steel much cost much more than this? Because it seems a really good deal at $120. Anyone have any input regarding this knife?
Also, in general, anyone have any recommendations for a good Chinese cleaver?
Many thanks folks