What I have is a chinese cleaver thats as wide and as tall as a small shoebox cover. Its made of carbon steel (yung kinakalawang) and not as beautiful but not as pricey as those described above. What I like about it is that I can make it screaming sharp in no time with just a sharpening stone and a few swipes of steel. If you happen to watch a chinese cooking show on TV thats the one.