What are your opinions on Chinese and Japanese styled cleavers? Made by either a Japanese knife company or a Chinese company. I see there are many high quality carbon steel "Chinese styled" cleavers made by Japanese companies. The Chinese made Chinese cleavers look to be of inferior quality. In use, do you find Japanese made Chinese styled cleavers better or Japanese made Japanese style cleavers more to your liking. Cleaver recommendations? And after having spent time with your cleaver do you (home cooks) find yourselves only using the cleaver? (chopping and slicing) Using only a utility knife for peeling or cutting small vegetables or fruits. Curious.