Serious Eats’ Daniel Gritzer on rediscovering the joy of a Chinese cleaver:
I am, or at least I had been, well aware of the virtues of the Chinese cleaver because I had used one aevery day for several months while working in a French restaurant about fifteen years ago. I loved that knife, but over time, I reached for it less and less as new knives entered my life… I’ve spent so much time in recent years debating the relative merits of Japanese and Western knives, which tends to be where the conversation is focused among knife enthusiasts in the United States, that I’d forgotten this third option and just how rightly it belongs in the running.
I bought one from amazon for like 12 bucks and use it all the time.