WOW! I only allow one vegetable cleaver in my batterie--and that's a Shibazi f/208-2--but I have a long Nakiri by Xinzuo that's hammered and cladded Chinese VG-10 and a Pakistani coreless small bone chopper that will split a small pork barbeque rib. I started with a Japanese Kai Seki Magoroku nakiri 30 years ago I got as a gift when I was in Japan. All of them still get used from time to time.I`ve got a few Chinese cleavers which I love.I`ve been cooking since 1972.The top picture is a Savernake 8" in RWL-34 and a cheapie Tristar 10" caidao.The middle picture is mostly old caidaos I bought living in Hong Kong and one bespoke Chinese Chef`s knife and the bottom picture is Christmas presents from 2022.