I use white steel watanabe deba on cutting through chicken and duck bones, and any donkey cut mirepoix or whatever... I really have been using the hell out of that knife, it takes abuse great. I touch it up once or twice a day for a few seconds. I have a suisin white steel usuba that I use for fine veg cuts... I do not do that very often, so I touch it up after any long / rough tasks, used to get some micro chipping but it's been looking nice. and my masamoto yanagi in white steel I use for portioning fillets of fish, fabricating tenderloins into nice cylinders and portions And after I get the breast off of a duck I trim it into a nice rectangle and then slice small dice size cross hatch marks just in the skin; unconditional for a yanagi I know, but I really enjoy seeing nicely shaped meats and in these specific tasks, the yanagi allows me to do so. The beef is kind of rough on it and so is the greasiness of the duck skin. Deepening on what kind of volume, I would saw I could fabricate and portion 8-10 psmos or 12 duck breasts before having to touch up. usually do beef first, touch it up, then duck, touch it up again and put it away for the day.