My cleaver is an INOX model. One thing I noticed when sharpening was that deburring was very difficult compared to white 1. After I got a good deburr the cleaver became crazy sharp (I'm almost to scared to do a proper 3 finger test lol). The sharpness really surprised me - big time.
I know many here has an INOX knife or 2. Do you experience this kind of sharpness too?