This cleaver is nice, artistic in its craftsmanship and has metal that goes all the way into the handle for a very sturdy knife. It is ornamental so it works for serving as well as cutting. This is not an everyday knife and I oil the handle each time I use it after I wash it. It is not meant for cutting bone, it chops through meat, i have not tried to chop bone yet and will not do that as I respect the knife too much.This is a very nice, very shapr and very shiny cleaver and it is great to have in your collection of knives or to gift to someone who is a cook or into japanese culture. The knife comes in a very nice box and is highly adorned.I keep my set of these LongQuan knifes in my hingiri so it is ready when I need to slice salmon or tuna for sushi.I recommend this knife for those that undestand that this is not an everyday cleaver and is more ornamental, ceremonial and for special occasions, it requires care and shoud not be thrown in a drawer with other metal objects and should be stored in its box or a similar dry atomsperhere and the wood handle oiled as needed. Do not soak this in dish water as the hanlde will need extra oil at that point to bring it back. I do not wash these in the dish washer as I have more pride and respect for them.There are many people that I know that will not knwo how to use or care for this cleaver, and many that i known that will appreciate and cherihs this if gifted to them.
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