Help on choosing a Chinese Cleaver!

I need help on making my mind on a Chinese Cleaver.

I've been on the fence for a while on a sturdy chinese cleaver. I've had a CCK small cleaver, a shun and others for some time and would like something higher end in high carbon, preferably #6. :biggrin:

Uses: Mainly Vegetables, sometimes proteins.:happymug:
Important: nice keen edge, some level of nimble but a bit hefty.

I've narrowed it down to:

- Sugimoto #6 (220mm x 112mm x 4mm, 448g)
- Mizuno Tantero Hontaren Series Chinese #6 (225mm x 112mm x 3mm, 570g)
and
- Konosuke Chinese Cleaver #6 (220mm x 110mm x 3.5mm, 1lb 2 oz)

Maybe takeda Small Cleaver (218.5 x 105mm/111.5 x 4.05, 13.4oz) but the price point is at around $500? and I believe a shorter handle would work better for me at this point.

They are all on similar price point (Except the Takeda)... I would appreciate comments if anyone has first hand experience with these!

Anybody else I should be considering?

Thank you!

Why don't you buy the Sugimoto currently offered in the B/S/T? You're buying it at a discount and if you don't like it, sell it for little or no loss.

Tempting! Thanks for the heads up!
It took me a few seconds to figure out what BST meant!

Grab that sugimoto, very good deal.

Recommend mizuno one, pretty good knife