I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" blade and wood handle. I love this cleaver and use it daily for cooking but somehow over the years it has developed a chip in the blade (proabably due to my spouse whom I just found going after a coconut with my Henckels bread knife!)
I have mostly sharpened away the chip (with the stone I bought to sharpen said cleaver also in chinatown, also 40 years ago) but still... probably time for a new one. When I check out the 99 Ranch Markets, Hawaii markets, etc of San Gabriel, however, I find all the cleavers for sale now have blades that are much more curved. Mine barely has any curve at all except at the far end . I know I'm supposed to embrace the curve but I have always preferred my basically straight cleaver over my French knives which just sit in the drawer. I have looked at the wokhouse website and the cleavers there seem to be what I'm after for but it is really hard to tell from pictures. Anyone with experience? Thanks.