Don't want cheap $20 stamped steel. Don't want high-end steel because the hardness will mandate an investment in water stones. This cleaver needs to be compatible with my Arkansas stones, Rockwell hardness no greater than 59.
Has to be carbon steel. Don't want general use cleaver. Just for veggies.
I have a meat cleaver, which I use to hack chicken bones.
Any recommendations? Not sure this middle ground exists.