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Originally Posted by French Fries  What about something like splitting a whole lobster down the middle, or slicing its tail in medaillons? |
I haven't tried it -- lobster is very, very difficult to get, and very expensive, here in Japan. Seems like you ought to be able to do it, if you're careful. As I say, these knives are a lot more durable than you think they are.
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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).
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Good plan.
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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?
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270mm is a big knife, don't worry.
Rock-chopping is something you want to do a little gently with this knife, by the way. If you press hard, that thin, very sharp edge actually embeds itself slightly in the board and it can chip when you twist it between strokes. Once you get the hang of being a little gentle about it, you'll find that it's very fast and smooth.