I’m new to Kitchen Knife Forum and was hoping to get some thoughts on a descent cleaver. I own a 10” Shun Ken Onion chef’s knife, a 12” Global chef’s knife, and a 6.75” Asai Enji nakiri, all of which I love!
I am looking for a cleaver of similar quality to these knives. I was thinking about going with another Global but wanted to try a new brand that would offer the same performance that I am used to.
Any thoughts on this would be greatly appreciated!