Good edge taken
OK, the thing arrived just about as I was walking out the door to head up into the White Mountains for an overnight gig. Now that I'm back I have had a chance to get out my sharpening stones and really put an edge on it. Now, this is made of old fashioned carbon steel, not some high carbon stainless steel (entirely different metals). It took a quick and deadly edge (I have the cut on my finger to prove it, lol), like any good carbon steel will do. As I've said, I am using it for edge-destroying duties to see how it holds up. I am giving it the usual attention for this type of steel: frequent touch-ups on the butcher's steel, wash and dry after every use.
The handle, as others have pointed out, is far from high grade. But, remember- this thing cost $7.50. But that is a potential weak point that I will be watching closely. If it loosens up or falls apart or anything, I'll let you know.
I have also recently found similarly priced real carbon steel Chinese cleavers at Abel Kitchens (restaurant supply place).
At this point I would say that if you sharpen your own knives and you are curious about how good old fashioned carbon steel is (it's great), then this is an inexpensive way to find out. Another inexpensive way is to get some Old Hickory knives (Amazon, eBay, ACE Hardware), especially their boning knife. But they come fairly dull. You need to sharpen them before you use them.
I am often amused by how often people rave about new knives based mainly on how keen the factory edge is out of the box. That edge will dull. Then, and only then, when you go to sharpen it, will you find out how good the knife really is.