Thanks again Chris.
What about something like splitting a whole lobster down the middle, or slicing its tail in medaillons?
I currently have an 8" "el cheapo" chef's knife that I plan on using to practice sharpening. Maybe that one will be my beater knife that I can use to hack through bones (which I don't do often enough to justify another purchase right now).
But it's definitely good to hear that I can cut a chicken (that's one thing I do very often) with a gyuto.
I had in mind a 10" knife but realize now that most japanese knives seem to come in 240 or 270mm. Any advice between the two sizes? I'm 6' tall and I'm not afraid of a bigger knife. It's been frustrating with the 8" knife to realize I couldn't get it up high enough for rock-chopping, so I'm not sure whether or not the 9"2 would be enough?