kzfaq.infoMetKMQBdv7g?feature=share kzfaq.info/get/bejne/a7aqZrqe38m9f30.html Here are some videos of mine. I like it a lot. The smaller size is not really a problem unless you’re cutting really big vegetables or something. Holds an edge well and easy to sharpen.

Do you want stainless or carbon steel? Tojiro is a very utilitarian stainless option, good for professional use, but I would recommend something lighter. Sugimoto makes a very nice cleaver, been around a long time, but the #6 can be a little big. I would recommend the following: Sugimoto #1, like the #6 but a little less wide, lighter and cheaper: www.hocho-knife.com/brands/sugimoto/sugimoto-white-steel/sugimoto-white-steel-japanese-chefs-chinese-cooking-knife-220x95mm-1-4001/ Or for stainless, Sakai Takayuki stainless cleaver, a little smaller and a little less edge retention than Tojiro VG-10, but easier to sharpen and thin: www.chefknivestogo.com/taincl21.html miuraknives.com/japanese-knife/2345-2841-chinese-cleaver-sakai-takayuki-stainless-steel-size195-21cm-id2345-japanese-knife-sakai-takayuki.html#/34-size-21cm Let me know if you have any more questions.

@@runoto thank you so much for the clarification! Took your advice and went with the Sugimoto #1. #6 would have been way too thick.

@@runoto another question. Would you rather have two high quality stainless knives, or one carbon steel?

I don’t really have a straightforward answer because it depends on the specific knives between “two quality stainless and one carbon steel”. You have to think about what kind of profile you’re looking for (more flat vs more curved vs something else), what kind of grind (laser, middleweight, workhorse, etc), how thin the knife is behind the edge, what you’re using the knife for (cooking at home vs use in a restaurant for work) and many other factors. As long as you pick a reputable maker/blacksmith, the steel should be good. I usually recommend 1 carbon and 1 stainless when getting started. Good carbon is easy to sharpen and thin and builds a nice patina and feels more “alive” because of how it changes over time. Good stainless should also be easy to sharpen (versus “bad” stainless which can be a pain) and is lower maintenance of course. Stainless is also generally advantageous when you have to cut a lot of tomatoes or citrus because it has more corrosion resistance so you don’t get dulling of your edge from acids. So for a small petty knife that you might use to cut a lot of fruit and citrus, stainless may be preferable. Again, this matters more if you cut a lot of acidic foods, just a couple tomatoes is not going to dull your carbon steel knife too much. You could also get something in a semi-stainless steel like SKD that sharpens like carbon, but is less reactive and holds up better to acids than carbon. Let me know how you like the Sugimoto #1!

​@@runotofound this video again after a year! I can't thank you enough on your guidance toward the #1. I now own two of them so one is always sharp and the steel is incredibly easy to maintain after allowing it a slight patina. If the house was burning down, I'd grab them on the way out. Could never go back to a traditional chef knife, however I do keep an 8 inch stainless for sticky food that won't simply wipe off, like garlic.