Not sure why the husband wants a cleaver. I am a pro chef. Have the Wusthof 6” (was a gift), use it once every two years. Perhaps you can find a knife skills class for him and then buy a more versatile knife like an 8” chefs?

Limited utility with a western cleaver (and I butcher my own meat). A chinese cleaver or serbian chef knife has waaay more utility and a wow factor--they are fun to whip out when entertaining.

Usually, 6” cleaver is much thicker. It is designed for cutting bones. 7” cleaver is much thinner and tall, it is designed for cutting vegetables. 7” cleaver is usually more expensive.

You don’t need an elite 6” bone cleaver. But you can have a master 7” Chinese vegetable cleaver. For most families, 7” cleaver is much more useful.

Cck makes a great value cleaver 

For the best all around stainless Chinese style cleaver look at the Sugimoto cm4030

Depends what it’s for. I bought a SHI BA ZI ZUO No. 2. Chinese vegetable clever after looking through recommendations on here and can say I’m very impressed for the cost. Holds an edge very very well and gets more use than the Shun Kiritsuke I bought at the same time. Not for bones ect though.

The best bone cleavers are always the lower midrange brands, because those are the ones actual butchers buy. The F.Dick (excuse the name) is a great butcher’s cleaver. In fact I love all their knives. They started as just a sharpening steel company. But have some great hardworking blades.

On their website Wusthof shows a 6” cleaver for $125 and a Classic 6” cleaver for $300. Their Classic line is a different, and more expensive, line of knives. Forged vs stamped being the biggest difference I think…?

The 7" is a Chinese chef knife, it is not a "cleaver" in that sense of the word.

The 6" is an actual meat cleaver but from a more expensive line.

The 7" Chinese chef knife from the same expensive line is almost 2,5 more expensive than the the cheaper 7" version.