Looking for a beast of a knife to cut lobster shell and other nasty things.
I'm thinking about a Tojiro DP Western Deba at 240mm.
I need a few good ideas.
I am open to all quality knife-makers.
Please throw me a bone. Thanks...
I have this thing- a very thick meat cleaver. I split a lobster with it this week no problem.
My (already purchased) intended Lobster Splitter is a 275 mm Hiromoto SK4 steel western deba. It's still sitting unused in the knife box, and I need to get around to passivating the SK4 (carbon steel - no stainless here!) with an appropriate Fe3O4 patina. Weighs 480 grams, spine just forward of the bolster is 3.5 to 4 mm thick and my main problem so far has been convincing the family banker to allow me to spend the $127 (including shipping) to buy it. Good thing I did get it - it was offered by JCK for only about 3 to 4 days before being sold out as part of the ongoing retirement of the Hiromoto artisan.
To DrPartagas - If this is to be for the actual cutting of a lobster, then choosing the length of the blade should be dependent on how big a lobster you think you will ever get. Splitting the lobster in a single cleave was the goal. Most likely, the size of lobsters in the past probably was much larger than what is now or will in the future be available. However, my choice of length (275 mm) of the Hiromoto was based as much upon fantasy as anything else. I wanted the biggest, baddest hunk of thick knife I could get, if only for my ego - something that could handle maybe any lobster I might ever come across. To each their own.
Check this. I have the 240 mm. version, a beast:
|Name||Honsho-Kanemasa E-series Yo-Deba 270mm|
|Blade Steel||SK-4, High carbon steel (HRC : 60-62)|
|Handle Material||Laminated wood|
|Blade Length(mm)||270mm(10.63 inch)|
@Mike9 Itinomonn wa butcher. Let's just say it is essential enough that I bought a backup on sale for $80 while I'm selling off redundant chefs knives left and right
This one is coming with me to Memphis in May!