I'm missing a cleaver. I'd like a very thin one for light chopping and slicing of veggies. Haven't yet tried one so the large ones are a bit intimidating.
The budget is around 100USD or below, just so I won't blow some money on a knife I might even not like that much. I'd also rather not buy a cleaver which has so poor steel that if I do like it, I'd have to get a better one.
So I was reading about the famous CCK 1303 which is not expensive but my only concern is the steel? Is it an inferior steel to my Japanese knives so far? Will it need frequent sharpening in my home kitchen environment?
Then I stumbled upon these two:
From what I gather they are VG10 clad and made in Taiwan. If the heat treat is any good it should be a fine blade, right? I really like how thin these are if the measurements are correct: under 2mm for a good size cleaver. If that's true it should slide through food nicely. But I haven't seen too many reviews, whereas there are lots and lots of positive reviews on the CCK cleaver.
Any other suggestions?
Thanks for your help!