Many of the other reviews critique this tool as either too expensive or that it is inadequate somehow for cleaving bones and parting out. This is a misinterpretation of what the knife is designed for. The Chinese use two different blade designs in the cleaver pattern. One is a cleaver in the western sense, in that it is an impact cutter, this pattern has a blade about 2x as thick as a vegetable pattern (like this one.)
This knife is meant to be used more like a thin chef's knife, santoku or large nakiri. Once you get used to using it this way the method is very practical and flexible. Instead of the full block of various knives, you can reduce yourself to one of these, a 6" utility, a 3" paring and a meat pattern cleaver if you do a lot of parting out. I find that I use the cleaver for virtually everything, slipping back to regular pattern knives only when I need a sharper point for something. For those who critique it as too expensive, I would encourage them to take a look at what pro-quality forged tools go for on other sites, I've seen comparable tools going for over 2x what Shun is marketing these for.
The biggest drawback is that stainless steel tends to hold a rounder edge. By that I mean that the edge is very durable but slightly less sharp, and harder to sharpen than high carbon steel. However, that is the price one trades for easy maintenance. A sushi chef, for instance, will sharpen and wipe down his blades at the end of every day. For those of us who are less conscientious, this is perhaps a rational trade off. Get more detail about Shun Classic 7-3/4-Inch Chinese Chef's Knife.
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