BBQ Cleaver/Knife... Opinions? Thoughts?

[willic]

I'm opening a BBQ restaurant in my bowling center, would already be open, but I can't even find enough staff to run the restaurants I already have up and running. Anyway, I'm primarily smoking pork butts, then coarse chopping and hand pulling/crumbling the meat to a final product. I am using the bark and sometimes it needs a little knife work to cut into small pieces. I'm currently using a couple of turn of the century English made cleavers I have with 8-9" tall, heavy blades. I've convexed the thick blades and stoned a nice edge, much like a hatchet. They retain the edge fairly well. What do I need? Advice? Thoughts? Experiences? Thanks in advance! -Will

 

[JASinIL2006]

How hard is your bark? I can always break mine down with my fingers, and I get a pretty deep bark...

I'd probably go with a good old German stainless steel chef knife. A cleaver seem like major overkill.