I have recently acquired two Takeda cleavers. A relatively new one and the old andy777 cleaver. I've put a hair popping edge on both of them, but am noticing quite a discrepancy in cutting performance. The older cleaver is remarkably thicker and heavier. It also has a flatter profile, which I prefer. The new cleaver has a great distal taper and is very thinly forged. To my surprise, the older cleaver far outperforms the new cleaver. The older blade, while much thicker in general has a taller bevel and is thinner behind the edge. This cleaver falls through food with the slightest sawing motion. The newer cleaver has a relatively shorter bevel and will split carrots like a wedge rather than cutting them. Thus reinforcing that thinness behind the edge is a key dimension in cutting performance.