On 11/12/2023 at 11:37 AM, JoNorvelleWalker said:Enoking seems to be a decent Chinese brand of cooking knifes.
I don't know, but I can find no evidence that it is a Chinese brand. The name in 'Chinese' does not equate to Enoking and using the 'Chinese' name on an internet image search only returns a bunch of images from garish looking comics. No knives.
Not to say that they don't make good knives.
To over-simplify, there are basically two types of Chinese cleavers. What we call a 菜刀 (cài dāo) which literally translates as 'vegetable knife' but really means kitchen knife or chef's knife. This is most cooks' go to in China. Mine weighs 434 grams.
菜刀 (cài dāo）
The second is 切骨 切 (qiē gǔ dāo), literally meaning 'cut bone knife', sometimes (incorrectly) translated as meat cleavers. These are considerably heavier and meant for butchering. They are designed specifically for cutting through bones. They are much less common in domestic kitchens. Mine is almost three times heavier than the cai dao, being 1.2 kg.
切骨 切 (qiē gǔ dāo)
From your description, the heaviness and the image on Amazon, I think you may have bought the second type.
To my amusement, while trying to find any reference to Enoking, I came across Serious Eats article on the best Chinese cleavers. Not only was there no reference to Enoking, but all the Chinese cleavers they recommended were Japanese! Seriously?????