Our everyday knives are Wusthoff. I just wasn't too sure about their cleavers. They didn't have enough WOMP!
And yes, MP, the grip is comfortable and non-slip. As for balance, I'm not sure cleavers are known for that. The packaging says it is "perfectly balanced with the blade" so there you go. I wanted to go with French steel (which this has) and good momentum coming down (this thing is heavy). I think this knife is probably one of the more well-designed things we own
I know what you mean about chickens having thumbs. After seeing the way they tore after a mouse once, I was like, "If they were my size, and I was theirs, I would have been eaten loooooong ago."
This site is fantastic - Hubby and I were just this second discussing our need for a good cleaver, I sit down here and voila (or whatever they say in Italian)!!! We've studied and learned soooo much from these forums. Went from wanting 6-8 layers in Feb, to ending up with 33 various poultry in a new coop (okay and bathroom - guineas still in their brooder). Even my chicken friends call me the super crazy chicken woman (and my hubby says I'm worse than a crazy old woman who hoards cats).
Thanks to all for the ongoing expertise and sources. I have more questions still so will be back... (And science experiements w/alcohol sound promising too. I've already got MissPrissy's yogurt n all copied, now eager for the cider recipes...)
Good luck Dangerouschicken! Please keep us posted on the processing!