My Chinese mother was the person who first taught me to cook so I'm very much accustomed to using a cleaver for most cutting. I'm currently looking to upgrade my cleaver to the best that money can buy. What is your favorite Chinese vegetable cleaver? Essential characteristics are that it is light, keeps an edge and be about 8". Cost is not a major issue. The guy at my local pro chef equipment store told me about one that Zwilling Henckels makes that he says is very light, but he did not have it in stock so I didn't have a chance to try it out. I do like the Henckies as my paring knife and 8" chef's knife (which I only use for deboning) are both Henckels. Has anyone had personal experience with this particular knife? Looking at the Henckel's website: http://usa.zwilling.com/products/twi...ng/items.html# I think I prefer the 7" a bit more than the 8" because the blade is slightly more curved. I probably need to try both out and feel which is lighter.