I've been using a full Messermeister French knife set for about seven years now and I've been very happy with it, but a little while ago I read a Chinese cook book and I was really intrigued by the author's description of the Chinese cleaver. She made it sound like an all purpose knife that could tackle just about every job in the kitchen if the user had the skill to do it. Sharp enough to cut vegetables, but tough enough to go through chicken bones.
I want to buy one of these knives, but I'm having a lot of trouble finding a definite answer to a couple concerns. I picked up an inexpensive Kiwi brand chef knife at a local Asian grocery to get a feel for the knife shape, but I obviously misused it as I managed to ruin the blade on the first chicken I went at.
I've been doing research, and from other posts on this board, the Dexter-Russell S5198 seems to be very highly rated, is in my price range, and seems like what I want, but I couldn't find a definitive answer as to what it can be used for. I do want it to be able to cut vegetables reasonably well, but I also want it to be able to go through any chicken bone without ruining the edge.
So can the Dexter-Russell S5198 handle that kind of use, or should I look elsewhere? When I was reading the posts about this knife, people seemed to indicate in both directions, so I'm fairly lost. If it isn't appropriate, could anyone suggest a Chinese chef's knife that is?
Thanks for any help,
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