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Thread: Cutting chocolage

  1. #1

    Cutting chocolage

    So, my girlfriend has a business where she makes chocolate and confections. She has been using a Mercer 8" Chef's knife for this mostly, but she wanted something else that is not going to dull up her knife. She also wanted a Japanese Chef's knife since she has played with my Tojiro and really likes it. I might give that to her.

    Anyway, we were talking to a chef who taught us a knife skills class and he was suggesting that we use a bread knife for this purpose. I've also read that a Deba would be good for this as well. If she will get a Chef's knife already, I think a nice bread knife like the Tojiro 270mm ITK Bread Knife would be a good option. What do you guys think?

    Also, can I get this bread sharpened anywhere here in NYC?

  2. #2

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    The Tojiro bread knife is way too flexy for chocolate!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  3. #3
    Quote Originally Posted by knyfeknerd View Post
    The Tojiro bread knife is way too flexy for chocolate!
    So maybe a Deba would work better?

  4. #4
    Senior Member
    Join Date
    Aug 2011
    Lexington, KY
    Quote Originally Posted by SJTrance View Post
    So maybe a Deba would work better?
    Deba is for fish. I would just use a thick chef knife for chocolate.

  5. #5
    Senior Member

    Join Date
    Feb 2011
    Pensacola, FL, USA
    Forget the bread knife for chopping chocolate. Bread knives have a serrated edge that works like a saw, and is pretty useless for chopping.

    A deba is a fish filleting knife, not a chopping knife, though it may look like one from the side.

    What you are looking for is a heavy knife with some thickness behind the cutting edge. There is a knife style called a yo-deba or Western deba (maybe this is what you read about?) that is suited for what you want to do. The spine is thick (usually 4 mm or so) and it is ground to leave a lot of metal behind the cutting edge for support. It is well suited for chopping nuts and other hard foods like chocolate.

    Yo-deba on left, gyuto on right.

    Korin has several in their catalog:


  6. #6

    Join Date
    May 2011
    Top of Georgia
    I like to use a Henckels cleaver.


  7. #7
    Senior Member shankster's Avatar
    Join Date
    Mar 2011
    The Tojiro DP "Western Deba" would also fit the bill...

  8. #8
    Yes, I'm seeing this. I think this might be a good route. Heck, I still think I'll get a cheap Forschner bread knife to have around, though.

  9. #9
    You could stop into any of the Chinese run restaurant supplies in downtown and select a number of cleavers for 10-12 bucks.
    Not sexy- but may be just the ticket.

  10. #10
    I just ordered the Tojiro Western Deba in 240mm length. Thanks a bunch, guys. I hope the GF likes it.

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