Kuan, what do you mean by deep? As in the length from the blade to the top is too long? That's actually the style of Chinese cleavers and is exactly what I'm looking for. It may seem strange to those used to the conventional chef's knife, but I'll leave the discussion of the merits of Chinese cleavers to another thread.
Just so everyone has a better idea of what I'm looking for, this is the perfect shape of the blade that I'm looking for:http://usa.zwilling.com/products/twi...31718-200B.jpg
I live in Austin, TX where our Chinatown is half of a strip mall. But even if I had access to San Francisco's Chinatown I doubt I'd be able to find a good knife there. Chinatowns are notorious for having low quality everything. I tried to find some decent chop sticks and porcelain soup spoons and turned up with crap that didn't even match the stuff World Market carries. The situation is actually not much better in China. In Shanghai, even with the help of my extended family I came away empty-handed. It's quite sad that "Made in China" still means low quality and that I have to look to Western manufacturers for Chinese-style equipment.
The only Kershaw knife that fits my description is:http://www.kershawknives.com/kitchen/images/6616NRO.jpg
But the handle looks so cheap. "Real bamboo powder"? The blade also looks not deep enough.
Can either of you (or anyone else) attest to use and blade quality?