 A Chinese cleaver is the other thing you can buy. They only cost 20 or 30 bucks, some of them. And I actually do fine work with that because it's a thinner blade. This isn't like a meat cleaver. These are finer. And you can slice garlic. I actually do onions with it. I love using it. So anyway, a nikiri, a Chinese cleaver. What do I do with all my leftover knives? Donate them to a cooking school. Yeah, there you go.