i have two. One from Taiwan, the other Hong Kong. They are all I’m using these days. The Taiwan blade was an extra my stepdad had put away to be a spare. I ended up with it when he passed away. I used to wonder why he didn’t gravitate towards the venerable CCK. After all; He was born and raised in Hong Kong. I don’t even know who makes the Taiwan blade. My MIL says they are pretty well known in Taiwan. She knows where the shop is. They are both amazing. I think the Taiwan blade is sharper and holds the edge longer. The CCK is toothier edged. If the Taiwan one was smaller and more maneuverable like the CCK, it would be clear cut. I would have a winner. I’m going to Taipei soon, I’m gonna try to find a cleaver from Taiwan with similar dimensions as my beloved CCK. I was an idiot recently. I dented the edge of the Taiwan cleaver when i absent mindedly grabbed it to whack a coconut. DUH! I have a beater in the garage for that! The dent is minor and should eventually sharpen away. No depreciation in performance at all. I’m a total cleaver fan. No turning back now. I just hope Kimball and Dunlop dint give rave reviews to thecTaiwan cleaver and blow pricing out of the water again. Hehe.