I know, just a week ago I was posting about santokus, but I've really grown to love my Chinese cleaver. I got a Messermeister Asian Precision 8" one awhile back - not sure who in Seki makes these for Messermeister, but the F&F is outstanding on the handle. That said, it doesn't cut anywhere near as well as my Gesshin Ginga gyuto (surprise!), and it isn't all that thin behind the edge. Also the amount of food sticking when I cut is pretty hilarious, especially if I'm cutting anything small and round like a cucumber or carrot (I've lost so many pieces as they rolled straight to the floor). I'm planning on keeping it sort of as a project knife (I'm planning on rounding the spine and choil myself, and using it to practice sharpening chuka since it's a little different from gyuto).
What I really want is a really badass, stainless or semi-stainless (no carbon! not even stainless-clad carbon) chuka that has awesome geometry (preferably the kind that also has better than a snowball's chance in hell of releasing some of the food I cut).
(I use it as an all-purpose knife, but so far anyway, exclusively on vegetables and cooked meat - I will never attempt to cut even around bones with this)
In terms of profile I'm not 100% sure where I stand - I sometimes find myself wishing there were a *little* more belly in the knife, and other times I don't. So, I'm relatively agnostic when it comes to profile.
I'd like good F&F for the price - not the standard subpar F&F for most chukas.
So far I've been looking at:
- Gesshin Ginga #6 Stainless Cleaver - This is probably the front-runner right now, although I'm not sure if I should go with western or wa-handled for a Chinese cleaver.
- Hattori FH15 Cleaver - I really, really want to get a Hattori FH at some point, although which one I'm not sure of yet. Also this one seems really heavy.
- Mizuno Hontanren GF-26 #6 - I know very little about Mizuno's stainless.
- Misono 440 No.86 (seems over priced if you ask me)
What do you think?