Here are my rectangles.
CCK 1112 stainless slicer ~480g nice and thin behind the edge, yet has some weight.
CCK 1102 carbon slicer ~380g even thinner behind the edge and overall. Goes through dense vegs even easier than the 1112.
CCK 1503 BBQ chopper carbon ~860g. I think the knife is in use in this Hong Kong street food video: https://youtu.be/84HbkJ5ntJU?t=76 It’s really nice for roasted chicken, I have used it plenty for chopping chicken legs especially, just the right thickness behind the edge for the job, makes clean cuts. Not for heavy duty raw bone chopping.
Zwilling twin pollux meat cleaver, 378g heavy duty, but small so not that powerful really. Edge can sure take a beating though.
Sugimoto CM4030 stainless 300g. This is a bit thicker behind the edge than the CCK slicers yet not for bones. Nice craftmanship, but I like how the CCKs feel to move through food a bit easier if that’s a priority and this would be a bit more durable edge
d lets say.
Kisuke Manaka nakiri for size comparison and since I wanted to see if it had rusted in storage away from sight.
The 1112 and 1503 are finished with pure tung oil and the 1102 is finished with tru-oil gun stock finish.
