Since I often cook Asian, could not miss a cleaver in my kitchen inventory of course. Since I had never owned one, however, I can not judge whether it is great different from "normal" cleavers. WMF was me. Of my pots ago a well-known brand, which we previously could bring nothing but good things in context The knife I really like, it fits comfortably in your hand, is designed for small hands woman possibly somewhat hard and is extremely sharp. I use it mainly for hard, large vegetables such as pumpkin, sweet potato raw or similar, as well as for larger meat mountains, thus can be cut like a piece of butter. One disadvantage I feel that it does not fit into my normal knife block and therefore currently still must lie in the drawer.
