This is something for down the line, not purchasing right away. I'm thinning the herd and trying to complement the following keepers:
Starting lineup:
270 MAC bread knife
240 Zakuri blue #1 gyuto transitioning to suji (got a 220 stone on the way)
210 Shiki VG-10 gyuto (wife's, and handy to have a stainless around)
180 Hinoura White #2 santoku (love it, expect it to be my most used knife)
Munetoshi butcher (just got it, very pleased)
120 Gesshin stainless petty (on the way, replacing a Sabatier utility knife)
A paring knife
[THE NEXT KNIFE]
Bench/kept in storage but keeping:
300 Kanemasa E-series suji, budget 240 Tanaka yanagi, very heavy Chinese cleaver, large thin #1 carbon cleaver (great for what it is)
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Either a full size cleaver or 240-270 mm gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
My favorite handles on gyutos have been octagonal. I don't mind the round handle on my budget cleaver. Western is fine but wouldn't want to pay extra for it.
What length of knife (blade) are you interested in (in inches or millimeters)?
If a gyuto, 240-270 mm. If a cleaver, I take it 220m give or take is full size?
Do you require a stainless knife? (Yes or no)
No. Would prefer carbon at least at the edge. Open to various claddings.
What is your absolute maximum budget for your knife?
Let's say $400. Price is a factor and could reasonably push me one way or the other for type.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At home exclusively
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Whatever you might consider the Hinoura santoku too delicate/light for, or inconveniently short for.
What knife, if any, are you replacing?
Kindasorta replacing a 270 Tadatsuna ginsan gyuto and the memory of the Zakuri gyuto back when it was its original height
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Primarily push cutting and slicing. Some rock chopping.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I definitely want something with a convex grind and some weight to it.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Open to different finishes here. I would not expect to end up with damascus or the sort due to pricing. Probably wouldn't want the *most* reactive treatments out there.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No plastic ferrules or particularly horrible handles, but not too fussed beyond that. Going for the 'drops through food' feeling here. Do not need to brunoise shallots, do want to be able to smash ginger without cracking the knife and cut root veg without cracking the veg.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Looking for the pleasures that come with a workhorse with a convex grind with a carbon edge: food release, ease of sharpening, 'knife does the work' kind of feeling
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a major factor
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
100% on edge grain BoardSMITH for this one
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Always room to improve
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Pretty well set at this time
SPECIAL REQUESTS/COMMENTS
When I'm trying to decide between these two knife types, in my mind I'm thinking of something like a Watanabe Pro/Toyama workhorse gyuto versus something like a Sugimoto #7. I've never used a mid-weight cleaver but from my experience with a full size thin cleaver am not worried about comfort in use. I don't have a great sense of what other options are competitive with these within those categories, so I'm interested in other makers. But I am especially interested in your experiences of cleaver vs gyuto.
Starting lineup:
270 MAC bread knife
240 Zakuri blue #1 gyuto transitioning to suji (got a 220 stone on the way)
210 Shiki VG-10 gyuto (wife's, and handy to have a stainless around)
180 Hinoura White #2 santoku (love it, expect it to be my most used knife)
Munetoshi butcher (just got it, very pleased)
120 Gesshin stainless petty (on the way, replacing a Sabatier utility knife)
A paring knife
[THE NEXT KNIFE]
Bench/kept in storage but keeping:
300 Kanemasa E-series suji, budget 240 Tanaka yanagi, very heavy Chinese cleaver, large thin #1 carbon cleaver (great for what it is)
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Either a full size cleaver or 240-270 mm gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
My favorite handles on gyutos have been octagonal. I don't mind the round handle on my budget cleaver. Western is fine but wouldn't want to pay extra for it.
What length of knife (blade) are you interested in (in inches or millimeters)?
If a gyuto, 240-270 mm. If a cleaver, I take it 220m give or take is full size?
Do you require a stainless knife? (Yes or no)
No. Would prefer carbon at least at the edge. Open to various claddings.
What is your absolute maximum budget for your knife?
Let's say $400. Price is a factor and could reasonably push me one way or the other for type.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At home exclusively
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Whatever you might consider the Hinoura santoku too delicate/light for, or inconveniently short for.
What knife, if any, are you replacing?
Kindasorta replacing a 270 Tadatsuna ginsan gyuto and the memory of the Zakuri gyuto back when it was its original height
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Primarily push cutting and slicing. Some rock chopping.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I definitely want something with a convex grind and some weight to it.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Open to different finishes here. I would not expect to end up with damascus or the sort due to pricing. Probably wouldn't want the *most* reactive treatments out there.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No plastic ferrules or particularly horrible handles, but not too fussed beyond that. Going for the 'drops through food' feeling here. Do not need to brunoise shallots, do want to be able to smash ginger without cracking the knife and cut root veg without cracking the veg.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Looking for the pleasures that come with a workhorse with a convex grind with a carbon edge: food release, ease of sharpening, 'knife does the work' kind of feeling
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a major factor
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
100% on edge grain BoardSMITH for this one
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Always room to improve
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Pretty well set at this time
SPECIAL REQUESTS/COMMENTS
When I'm trying to decide between these two knife types, in my mind I'm thinking of something like a Watanabe Pro/Toyama workhorse gyuto versus something like a Sugimoto #7. I've never used a mid-weight cleaver but from my experience with a full size thin cleaver am not worried about comfort in use. I don't have a great sense of what other options are competitive with these within those categories, so I'm interested in other makers. But I am especially interested in your experiences of cleaver vs gyuto.