I always wanted a clever, I used it one time and forgot I had it

>>22143687
Yeah the only reason I could ever see using one for my in routine is splitting whole chicken wings. But that's pretty damn niche.

>>22143414
I like those light Chinese ones for vegetables. I have a heavier Western one that I haven't used in years, I think the last time I pulled it out was when I was grilling and needed to break down a chicken or something like that.

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I have a Victorinox cleaver, cheap and works fine

What's the new victorinox fibrox of knives, considering they are like $80 now?

>>22143414
the one that vietnamese guy used looks pretty reliable

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Not a cleaver but I love my Shindo nakiri

>>22144770
The 8 inch vicky is $50 on Amazon. I got one in like 2021 and it was $50.

>>22146729
Absolute rip off.

>>22146672
this is a fag knife for fag people

>>22146754
why do you know so much about fags

>>22146672
Nice knife. Those are great for cutting veggies.

>>22148588
>Japan obsessed weirdo malds and samefags over high quality knife
Hilarious

i have a zwilling cologne cleaver, a chan chi kee mulberry knife, and an arcos meat cleaver
i highly recommend all of them, the cologne cleaver is nice for general work, its fairly sturdy, pretty good for everything but requires frequent sharpening, pretty soft steel on it
the chan chi kee is basically specifically for vegetables and boneless meat and is super sharp, really good for heavy vegetable prep but is fairly fragile, needs to be babied a bit as it is carbon steel and will rust if you give it a chance, but its easy to sharpen, holds a ridiculous edge and is very versatile
the arcos is great for heavy jobs, goes right through chicken and pork bones, honestly mostly unnecessary in a home kitchen but it works great
i'd suggest the first two to basically anyone depending on their willingness/ability to take care of their knives, the cologne is stainless and will take a beating just fine, but the CCK is much nicer to use as long as you can remember to keep it dry and oil it when you put it away

I have a Shibazizuo f208, CCK KF1303 and a shibazizuo bone cleaver
Also a tojiro nakiri which I thinned a lot and it has great performance
The bone cleaver allows me to cut chicken bones with very minimal bone splinters, very cheap and so essential for chinese cooking
Not really a fan of the f208
The CCK is a laser and feels way better in the hand because of the weight difference, I prefer a gyuto though

>>22146672
>that avocado
grim