Huusk Japanese Cleaver Knife - 6.7 Inch Hand Forged High Carbon Steel Chef Knife for Meat Cutting & Vegetable Chopping - Ultra Sharp Kitchen Knife - Perfect Gift for Dad & Cooking Enthusiasts - Ideal for Home Chefs, Butchers & Professional Kitchens

I bought the 6.7" cleaver. The cleaver cuts well , and it is nicely profiled. Unlike a Chinese cleaver or a Japanese nakiri, which both have a blunt end, this Huusk cleaver has a slightly pointed tip, which makes it easier to make delicate cuts.It came moderately sharp. The factory edge is at 18 degrees per side or 36 degrees combined. The steel feels soft. I tried to touch up the edge with a honing steel, but it immediately produced a persistent burr that made the knife feel much duller than before. After stropping on a leather strop loaded with aluminum oxide white rouge, the edge became very sharp and could slide paper with ease.I'm unsure if it's really carbon steel like it says in the product description, because I don't see any staining or rusting after use, but time will tell and I will report back. I suspect it's stainless steel. It's stamped out of metal sheets and ground to produce the tapered edge profile. It is not a forged knife. The black color on the blade looks like it's made of thick black paint to imitate the look of black scale resulting from genuine forging. The fit and finish is mediocre. The lacquer finish on the handle is rough, and the brass spacers are not flush with the wood.Despite the "Japan" label prominently printed under the Huusk brand name, I'm highly doubtful that this knife was actually made in Japan. It has all the traits of a Chinese-made knife. When a product goes out of its way to tell you "Japan" and uses Japanese buildings in the advertisement to impress you, you should question whether it's genuinely Japanese-made, as opposed to only a Japanese-style knife that was actually made in China.