These knives are solid and durable. In Asia, the typical Chinese family only needs three knives: A large cleaver, a Chinese style kitchen knife (a.k.a., Chinese Chef's knife), and a paring knife (not shown).
The kitchen knife is the most frequently used knife. It can create thin slices and cut through most vegetables, meat, tofu, and fruit. The paring knife is used for fine work.
The large cleaver is used for cutting through bones. I now realize that it might be a bit odd to Western people, but most Chinese want a bone in every piece of Chicken. It is an art to not waste the bone. In my home country, boneless skinless chicken breasts are usually given to children (who don't know any better) or shredded for porridge.
These knives sharpen very quickly on a whetstone. Every Chinese family has a sharping stone. Make sure to wash the cleaver after sharpening.
I have a Henckel 6" cleaver also. In overall length it is about the same as my small Ho Ching Kee Lee kitchen knife. However, my Ho Ching Kee Lee has a much thinner blade, is easier to handle and holds an edge much better.
Since it is one solid piece of metal and don't need to worry about the handle breaking off. It is easy to wash, just rinse with mild soap. I guess you could put it in the dishwasher, but in my family, washing knives in hot water is sacreligious.
A word of advice: never give knives to Asian Chinese as a gift. Most Chinese are superstitious, and the knife is a bad omen. Also, don't give gifts of shoes (see separate review for more information).
I am very pleased with my Ho Ching Kee Lee Knife Chinese Cleaver and Kitchen Knife.