Most of what chop are vegetables with some meat. I know that cleavers take some getting used to when coming from a standered chefs knife but I am fine with that.
I went to the local Asian market today in search of a veggie cleaver, I found a cleaver but have no idea if it is any good or not? My question is are most cleavers from Asian markets good, not great but they will hold a decent edge, and do a good job cutting some veggies for dinner?
The cleaver that I found looked like the CCK 1103 and was $20. On the blade it said "Miako's best"
over some Chinese writing.
Thanks for any help.