It would be really interesting to get an update of what you think of various cleavers today vs when you first reviewed them.
That is why I'm revising my reviews. I've been working on it for a few weeks now. If school weren't kicking my a$$ so bad I'd be done but as I see it now it may take a month or so more to finish. Some things haven't changed but other things I will be updating now that I have a broader comparison base, as well as more time using many of the knives.
Basically the Masamoto, while not a bad knife, was a touch too thick to be a good slicer, yet a touch too light to be a good chopper. The other Tojiro has a fatter profile, more suitable to chopping and heavier duty cutting.
For a production knife I've really been loving my Sugimoto #6 right now. The Takeda is kick-ass as always too. My top three choices regarless of price would be the Takeda, Sugimoto #6 and the Mizuno #6. My mid price choices are Suien for carbon and Tojiro F-931 or F-631 for stainless. The budget pic goes to the TFS #1. You ken of course are set in the budget area.
p.s. Thanks for the kind words Dave. I'm really liking this black background for the pics. It allows me to adjust everything to make the knife look best and the background just kind of stays out of the way.