Oh i LOVE that! most of my cutting is done in the kitchen these days, and that would be an unstoppable hard use knife. Currently, I use a Japanese nata that was given to me by a late forum friend for my splitting duties. A little overkill for that. This one looks very refined (if beefy) and is almost the same shape as my nata anyway
Oh dont even get me started on Japanese cutlery or Nokogiri saws for that matter! I just bought me three yanagiri and a takohiki. They are vintage so they needed some care but awesome.
On another note: Thats a heck of a cleaver! I figure the roundness is prolly for palm pressure relief too. Way cool!