Misono Molybdenum-Steel Series Chinese Cleaver Chef's Knife

Blade: 190mm long x 95mm wide (7.5 x 3.75 inches), 2mm thick, 316 grams Excellent choice for beginners or home cooks, as it's quite a bit lighter and a somewhat smaller than the others here, and so is easier to handle, and very affordable.

As with all Misono knives, it's just a well-made tool, and a pleasure to own and use.

I really love this knife actually -- honestly, it's probably the most useful of all the Chinese-cleaver type knives I sell, because it really is quite easy to handle and isn't ridiculously large or heavy, and being made of stainless and not carbon steel you won't always be worrying about rust and stains and keeping it oiled and dry. Made of a good, hard, high carbon 13 stainless steel at Rockwell hardness approx. 58 for long life and rust-free care. Full-tang, with triple-riveted Bubinga-wood handle. Comes in a nice glossy black and white box so it makes a great gift as well.

Please note that Misono knives generally have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why "tomato knives" have serrated edges (the ultimate "toothy" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.