I don't like rust. I lived in Florida where everything rusted, it was just a matter of degree, and still today, I have conniption fits when a blade rusts. I am pretty good about wiping my blades after use, but just one little drop of water, and it stays, and I get a rust spot! HORRORS!
This Cold Steel took an excellent edge, but it rusts
I have no loyalty to anything but edge holding ability and rust resistance. I know it is stupid, these Kinmen knives are made from high carbon steels, but since they are made from ChiCom artillery shells, I had to get a couple:
Maestro Wu Artillery Shell Knives
http://www.maestrowu.de/start/
http://sp-store.com/kinmens/store09.html
If you don't have a Chinese cleaver, I will recommend one for the kitchen. The Kinmen Chinese cleaver and the Nakari are both quite thin, I am not showing the back side, but they are slightly thinner than a standard Chef's knife. The Chinese had fine cuisine when my European ancestors were still carrying wooden clubs and running around in animal skins. They know something about knives, don't be ethnocentric on this topic. The Chinese cleaver is a great kitchen knife, this is an inexpensive Japanese version, it is thicker.
I paid $10.00 delivered, beat that! Same vendor is selling a Taiwainese version for $19.00, delivered.
https://www.ebay.com/itm/LW-Stainle...ne-NEW-6711-/352287733781?hash=item5205fc3815 The dimensions are similar to my Japanese knife. I don't read Chinese or Japanese and I would be curious to know what the words are on my cleaver. Might be Chinese after all.
I use mine all the time in slicing vegetables and meats. I create a pile and scoop the pile with the wide blade. I have a 1980's Gerber cleaver, paid out the ying yang for it, and it is pretty useless. The thing is too heavy, the edge is too flat and too wide for much of anything but cutting through bone. These Oriental cleavers, just the ticket. You won't find them at yard sales.