So, I'm currently in the market for a new slicer. I've been playing with my 270 Gesshin Ino Hon-Kasumi gyuto for the last few months. Great knife. Love the white #2. But I picked up my CCK the other day and realized that my heart belongs to cleavers. That being said- I'd love some suggestions. I've only ever played with the lower end of the Chinese cleaver spectrum, and I'd like to upgrade. My preferences are as follows:
400 grams or less
Thicker spine towards choil, thiiiin blade.
I keep eyeballing takeda's stuff. Especially the menkiri, but I don't have a lot of experience with aogami. I like my Mioroshi deba by him, but I barely ever use it, and have never sharpened. So I'd love some steel advice as well. I checked out Andy's original cleaver lineup on Knifeforums again today(for about the 20th time!) and my only concern is that the review is now six years old, and I wonder how well some of those makers are still performing. As I said- any advice would be greatly welcomed