I make knives as a hobby, though I can hardly call my self a knife maker. I send them out for heat treating, all I do is cut them out, bevel them and attach handles. I enjoy it as a hobby and make things for friends and family in my down time. I am trying to decide what would be a good steel for a meat cleaver. I want it about 4" wide and probably about a 5" blade. Im thinking 5160 would be a good choice. Anybody have any input on what might be a good steel or if 5160 should work well? It will just be for the house and camp, nothing fancy like i see some of the guys make, I just want a good durable steel.

5160 will work fine and you could even heat treat it yourself with a rosebud tip on a torch and quenched in vegetable oil.

Thanks MikeC , I think that I will proceed with the cleaver project.