I grew up using chinese cleavers and currently alternate between a chinese cleaver and a gyuto at home. I usually use the gyuto for more delicate work and the cleaver when I'm in a rush. To be honest, I'm fine 95% of the time with these knives, the only issues are 1) when I cut saku for ceviche or tataki I just wish there's a bit more length to the gyuto 2) with the Suien Cleaver, it's heavier than what I'm used to and if I am preping for a bigger meal, my hand gets tired
I'm looking at getting a single bevel knife to try something different and debating between a Usuba and a Yanagiba. I understand that both knives are very specialized but I'm wondering which one would compliment what I have better. When I first got the gyuto it actually made me want to cut more and be more diligent with the cutting, so I am hoping to learn a thing or two from buying a new knife.
I'm looking at getting a single bevel knife to try something different and debating between a Usuba and a Yanagiba. I understand that both knives are very specialized but I'm wondering which one would compliment what I have better. When I first got the gyuto it actually made me want to cut more and be more diligent with the cutting, so I am hoping to learn a thing or two from buying a new knife.