Hi guys.
Ive 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 Ive 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). Im eyeballing the ittosai - funayaki or tosagata Atsu deba, but Im 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.
Ive 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 Ive 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). Im eyeballing the ittosai - funayaki or tosagata Atsu deba, but Im 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.