Hi guys.
I’ve always wanted to try a kurouchi finished knife and since I need some gardening stuff from either Hida tools or JWW, figured this would be a good time to try cheap one. From what I’ve read, both have the makings (ie. inexpensive, heavy and thick) of a heavy duty knife; which for me means infrequent tasks like cutting through chicken bones (spine, rib bones), misc. hard / dense things (cheeses, rutabaga, frozen foods), separating bbq ribs and lobsters (once in a blue moon). I’m eyeballing the ittosai - funayaki or tosagata Atsu deba, but I’m concerned about their hrc and thickness.
1) Would their 61+ hrc be too brittle / prone to chipping for cutting chicken bones?
2) Which knife…the funayaki (5mm spine) or deba (10mm spine) or other type would be best for the above tasks?
Thanks in advance.