The Best Home Kitchen Knives, According to a Fourth-Generation Butcher | Eater
"A premium thin-bladed vegetable cleaver (sometimes called a chuka bocko) prized for delicate slicing and agile chopping: much lighter and thinner than a meat cleaver, excellent for dicing vegetables and thinly slicing boneless meats, with an almost-straight blade that slightly curves for a rocking motion and a subtly weighted tip to encourage rhythm; not intended for cutting bone and best sharpened professionally unless you have whetstone experience (the maker even offers a sharpening service)." - Cara Nicoletti
