But... wait! I got more questions!
Before I buy the knife.. what can I do exactly with that knife? I mean, obviously I can slice and chop veggies - what about harder things: Can I fabricate chicken cuts from a whole chicken? Can I cut through cartilage? What about bone - probably not? What about Lobster, say if I want to slice the tail in medaillons (shell and all) - can I slice through a lobster shell?
If the Togiharu doesn't do any of those - what about the Sabatier? I suppose it can as I keep seeing pictures of french chef knifes being used for all those examples in my cooking books.
If the Togiharu doesn't do those tasks, what do you guys with Japanese knifes do - do you have another knife for those "tougher" tasks?