HEZHEN 7" Cleaver Knife, Composite Steel Chinese Kitchen Chef Knife, Clad Steel Butcher Knife, Padauk Wood Handle

I have used this cleaver intermittently for over 4 years. Mostly for rough chopping. Feels good in the hand, it is hard to sharpen and brittle (no bones). Using spyderco ceramic stones, I never was able to recreate the factory edge. Three years later, switching back to arkansa translucent, and then stropping, this is once again now an absolute razor. I prefer it over VG-10 for stir fry matchstick vegetables. My preferred method with this cleaver is to 'point angled down pull cut; instead of chop, chop', this way it stays sharp. In closing, this is a different type and feel of cleaver blade, in that the steel is mirror polished and harder.