I need a BEAST!

Discussion in 'Cooking Knife Reviews' started by drpartagas, Nov 18, 2015.

  1. drpartagas

    drpartagas

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    Looking for a beast of a knife to cut lobster shell and other nasty things.

    I'm thinking about a Tojiro DP Western Deba at 240mm.

    I need a few good ideas.

    I am open to all quality knife-makers.

    Please throw me a bone. Thanks...
     
  2. millionsknives

    millionsknives

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  3. drpartagas

    drpartagas

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    Wow.

    You are saving me money with this idea.
     
  4. millionsknives

    millionsknives

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    Mostly it is my bone chopping beater knife.  It hasn't chipped so far, but if it does, it's carbon steel, so sharpening it isn't so hard (whereas sharpening VG10 on tojiro is more work).  Choppers like this you want to sharpen at a nice fat angle like 30 degrees per side
     
    Last edited: Nov 18, 2015
    benuser likes this.
  5. drpartagas

    drpartagas

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    I just bought one.

    Not bad for 35.00

    Great for the tool box....
     
  6. millionsknives

    millionsknives

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    Last edited: Nov 18, 2015
  7. drpartagas

    drpartagas

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    I want to eat at your house. I'll even bring the lobsters.....
     
  8. millionsknives

    millionsknives

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    We have lobsters up here for $5.99/lb  right now :D
     
  9. rick alan

    rick alan

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    30deg/side is not only nearly indestructible, but keep the tip out of the heavy chopping and you'll still be able to slice chicken skin clean with it.  Of course you can also sharpen the tip area a little steeper too.

    Rick
     
  10. rick alan

    rick alan

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    Gee I missed all the lobster talk, but yeh, lobster up here except the short in-season is a deal easily comparable to beef in Argentina.

    Rick
     
  11. galley swiller

    galley swiller

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    My (already purchased) intended Lobster Splitter is a 275 mm Hiromoto SK4 steel western deba.  It's still sitting unused in the knife box, and I need to get around to passivating the SK4 (carbon steel - no stainless here!) with an appropriate Fe3O4  patina.  Weighs 480 grams, spine just forward of the bolster is 3.5 to 4 mm thick and my main problem so far has been convincing the family banker to allow me to spend the $127 (including shipping) to buy it.  Good thing I did get it - it was offered by JCK for only about 3 to 4 days before being sold out as part of the ongoing retirement of the Hiromoto artisan. 

    To DrPartagas - If this is to be for the actual cutting of a lobster, then choosing the length of the blade should be dependent on how big a lobster you think you will ever get.  Splitting the lobster in a single cleave was the goal.  Most likely, the size of lobsters in the past probably was much larger than what is now or will in the future be available.  However, my choice of length (275 mm) of the Hiromoto was based as much upon fantasy as anything else.  I wanted the biggest, baddest hunk of thick knife I could get, if only for my ego - something that could handle maybe any lobster I might ever come across.  To each their own.

    Galley Swiller
     
    Last edited: Nov 19, 2015
  12. drpartagas

    drpartagas

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    I like big and bad hunks of steel too.....

    In your world, do you initially split your lobster tail by cutting the hardened shell or do you turn it over and cut the soft belly underneath and then complete the split into 2 parts?
     
  13. drpartagas

    drpartagas

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    I was initially thinking about a knife like you use but then MillionKnives had a cool spare part, $35.00, cleaver idea to be sent from Thailand.

    Everyone need spare parts in the toolbox, right?
     
  14. drpartagas

    drpartagas

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    That Hiromoto SK4  is impossible to find.

    Any idea which alternate knife-makers make a similar Western Deba 275mm jackhammer for lobster demolition work?

    Where to find them?

    I'm conducting research.

    I have the cleavers covered.
     
  15. millionsknives

    millionsknives

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    I stab through the neck, then split the head.  Then either cut it up completely or just boil it whole.  The only time I do the half lobster is for grilling

     
  16. ordo

    ordo

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    Check this. I have the 240 mm. version, a beast:

    E-20 HONSHO-KANEMASA E-SERIES YO-DEBA 270MM


    Model#E-20
    NameHonsho-Kanemasa E-series Yo-Deba 270mm
    Blade SteelSK-4, High carbon steel (HRC : 60-62)
    Handle MaterialLaminated wood
    Blade TypeYo-Deba
    Blade Length(mm)270mm(10.63 inch)
    Blade Thickness4mm
    Weight400g
    Our Price(US$)149.00-


     [​IMG]


    http://japan-blades.com/chef-knives/376.html
     
    Last edited: Nov 19, 2015
  17. millionsknives

    millionsknives

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    For those REALLY tough tasks,  here is a carbon steel hatchet I picked up from JNS as a filler item.  Mostly it splits wood for my BBQ fire.  But I wouldn't be against taking it to a lobster or bones.

     
     
    Last edited: Nov 19, 2015
  18. millionsknives

    millionsknives

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    This is the garnish I made for that lobster dish.  It's a crab hehehe

     
  19. freddy12712

    freddy12712

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    i thought it was like a gecko at first
     
  20. mike9

    mike9

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    @MillionsKnives  - what's that knife under the hatchet?  Looks like a good boning blade.

     
    Last edited: Dec 11, 2015