I'm making a meat cleaver for a friend's daughter who's graduating from culinary school this year. She wants one that'll hack through bone and large carcasses when preparing meals. Naturally Im starting with 1/4" thick stock but I am stuck on what steel to use, she wants a carbon steel knife. My last big chopper knife was 1/4" 1095 however the blade will be 5" wide and 8" long not including the handle. So in your opinions would 1095, O-1, or 1084 work best? I thought about 5160 but I wanted something with higher carbon content.