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?