so i ordered that knife

i ordered the chinese chef knife
i'm not sure that was the best choice
but that's what i decided to do
it might have been better to buy a cheap cleaver
try it out
before
spending the money on a good one
but
i figure
i know what i need
and this seems like it

i like the weight of the deba
i actively dislike the lightness of the santoku
which i thought was a vegetable chopper when i bought it
but that's a nakiri
a santoku is a japanese chef knife
but i don't think the nakiri is any heavier

the deba is really meant for butchering fish
but
like i said
i like the heft of it
and it's fine for general chopping
but it's a thick blade
more like a wedge

the santoku
in it's lightness, feels dangerous to me
like i have less control of it
and i have no reason to believe a nakiri would be any different there

this cleaver is about a half a pound
and it's a thin blade
so, i'm thinking it'll do the job
plus be comfortable for me
they say oh it's great to use it to transfer chopped things
which i didn't realize was unusual because i've been doing that with the deba
so it seems ideal

i have a sharp little spanish knife ordered from this woman
she's got great stuff
i couldn't help myself
and this little knife is carbon [which is an experience in itself]
and very unfancy
and i use it mostly to cut mushrooms
it's perfect for that