Kitchen knife / Cleaver

[db]

I am pondering over a Chinese cleaver / chopper knife for the kitchen work. I saw a few on bladegallery . but would like to have some feedback of people wo might own one. What to look for etc,.... i wonder if its better to have a straight edge or a slightly curved at the ends ?

Also i tend to like the damast ones more and of course whats the best size ?
I looked at some global knives but was unwairy for the light weight.
I love the chroma design but somehow I have the feeling i overlook some faults in the design or knive itself.


Well any thoughts on above mentioned knives are welcome

[zenlifter]

This is an area where I shine. I own 3 cleavers and far too many Chef knives or Santokus to name them all here. I have never owned a chinese cleaver but if you are looking for what I feel is the best buy in kitchen cutlery, go no further than mac knives. You can check out the line at knifemerchant.com.
They claim to be the sharpest knife in the world and I have to agree. Where some of the other japanese knife makers claim to find inspiration from tigers, cranes, dragons and swans Mr Kobayshi got his inspiration from razor blades. If you or your woman get distracted or chatter during food preperation time at home, its not the knife for you. It will go through your finger like a light sabre db


I prefer kitchen blades that are no longer than 8 inches.

[zenlifter]

Tatsuo Kobayashi of Seki, Japan, is known for its production of the world's sharpest knife, the MAC knife, which provides effortless slicing, stays sharp longer, and reduces fatigue during cutting chores. Mr. Kobayashi used the razor blade as the model for his knife, which is thin, flexible, light and sharp. MAC stands for molybdenum alloy carbon, which is the material composite for the blade.

macknife.com