I love the utility of the Chinese cleaver: it's like a big man on the baseball roster who can hit for power, steal bases, and play defense, all while playing at the league's minimum salary. My cleaver cost $15, sharpens quickly, and has lasted for seven years. I've used this knife solely for weeks on end, and I love how you can use it on big jobs like splitting open whole lobsters, and finite jobs like julienning basil or thinly slicing raw meat. Its wide blade is also perfect for smashing garlic cloves. —Hunter Lewis, Kitchen Director