These are a blend of the best of both high performance Japanese steel and classic time tested Chinese cleaver design. Made for Hatsukokuro in China by a knifemaker specialized in forging traditional Chinese cleavers, these have the feel of a middle weight vegetable and light butchery cleaver, great for vegetables, boneless proteins and if the user is skilled for use in light butchery work where only joints will be cut. The steel in the core of the blade is harder than the average Chinese cleaver and cannot handle hitting hard bones or shellfish shells. It will hold its edge longer and take a finer edge.