total beater lobster knife

Looking to pick up a real beater for breaking open lobsters. I think victornox is probably the logical knife, but are there other options?

a western deba!

Victorinox/Forschner are too thin/light for beating on lobsters. As suggested, a western deba or just an old Henckels would be perfect. You could also find what I believe to be called a chef de chef by one of the Sabatier brands.

Victorinox/Forschner make lots of knives, and one of them is made for exactly what you want to use it for, the 13" bone and lobster splitter:



http://www.cutleryandmore.com/victorinox-forschner-rosewood/extra-heavy-bone-splitter-p13588

At that price you could get a Tojiro DP western deba

At that price you could get a Tojiro DP western deba

Click to expand...

and a new stone.

IndoorOutdoorCook said:

At that price you could get a Tojiro DP western deba

Click to expand...

Yes, you could, but ...

- it's not as long (24 cm vs 13")

- it's not as heavy

- it's VG10 hardened to 60 HRc, while the Victorinox is only 56 or so, and will tolerate hard use better

berko said:

and a new stone.

Click to expand...

Mmmm, not quite.

If you've got some time, I'd suggest looking on ebay for an old 14" dexter or something along those lines. I have one and it's a great basher.

Two summers ago, I had alive langustines in the menu, not lobsters, smaller and with thinner shell. I had to cut them in two, when order was coming(nasty experience!).

Though I love the classic Victorinox(my second chefs knife, I bought it 1 month after my first,and my first became home knife) 25cm chef knife(old style fibrox handle, the new handle designs, fibrox or rosewood I find them looking funny), and this knife can take lots of beating, though it is not flexible, but it is not heavy as well, it was doing the job, but not performing as well. It was breaking the head area, to some smaller cracks most of the time, and not so good at the softer belly area.
Then I tried the identical serated version of Victorinox fibrox 25cm chef knife. Easier to do the job, but still not good enough.
Then I tried the Gekko Hammered finish 24,5cm gyuto, certified 61 Hrc by a papper inside the box(I believe it, it feels hard), a knife like the Kikuichi waricomi Tsuchime(maybe Kikuichi OEM), and it was doing much better than both Victorinox.

I have to say that I don't have a deba(I have to buy one sometime soon).

I consider Victorinox better than all german knives, but they are not the good deal that they used to be, with exception some flexible fillets.

I imagine that a deba will be more helpful.
I also imagine that a Masahiro VC 24cm chef knife will do the job. It is 24+cm, hard hard, wide and no brittle. Think of the deba version of it. Cheaper than the Victorinox you posted

Pensacola Tiger said:

Mmmm, not quite.

Click to expand...

how about that?

$142 , for a Masahiro VC deba 30cm

Pensacola Tiger said:

Victorinox/Forschner make lots of knives, and one of them is made for exactly what you want to use it for, the 13" bone and lobster splitter:

View attachment 27098

http://www.cutleryandmore.com/victorinox-forschner-rosewood/extra-heavy-bone-splitter-p13588

Click to expand...

Doh! Nice.

Try the latest F. Dick PremierPlus. They are very thick behind the edge, much thicker than the previous generation (I even wrote a letter of complaint to the factory) so I am no longer going to buy or recommend them, but if you are explicitly looking for a knife to withstand abuse, they might be just the thing for you.

Tojiro dp 240mm yodeba.

[video=youtube;urIeUid1TMo]https://www.youtube.com/watch?v=urIeUid1TMo[/video]

Chinese medium cleavers work well for splitting lobsters also popping claw & shaving leg.

CCK Carbon KF 1923 Caidao Cleaver 91.80 Chinese Chef Mall

Dexter stainless Chinese cleaver is my beater. Only $30 and holds an edge really well. I'll use it to portion lamb ribs all the time and haven't had to resharpen in weeks.