Nope, I’m not tired of Chinese cleavers, but they sure are tiring me! I’ve always loved my small CCK slicer (KF1303). It would be my daily driver if it weren’t carbon — I’m a home cook who wants low maintenance. And I wanted better stainless steel than the CCK stainless. I now have a Sugimoto 4030 stainless. It’s shorter and less tall than their full-sized ones. And, most importantly, it only weighs about 12 ounces (only 2 ounces more than the CCK and way less heavy than the full-size Sugi). Unfortunately, those extra ounces feel REALLY heavy. I’m getting forearm and some shoulder fatigue after about 10 minutes of prep. I use all the typical grips (inverted peace sign, pinch grip) and do mostly push or chopping cuts. Is this something that will just take time to adjust to? Perhaps muscle memory will come to the rescue here in another week or so. Anyone had similar experiences? Am I missing something?