Go to your local Asian market and get their big square knife. It is NOT the cleaver, but is the same shape. The knife is made from very good quality carbon steel. It is sharp as a razor, and unlike stainless knives, is very easy to keep that way.

The knife is sharpened only on one side so that as you cut something like tomatoes or onions, if you hold the knife in your right hand, the knife tends to 'walk' towards your left hand.

I got the knife in Singapore in 1973. I used it on a farm in Oz to slaughter sheep. While I was gone touring SE Asia a friend cut sheep bones with it using a hammer. The knife never broke and I ground out the hammer damage and it is as good as new.

The knife cost me about $3 and I think they are available now for about $10. If you learn to use it you can substitute it for a whole awry of knives.