I need a BEAST!

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Joined Nov 12, 2015
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...
 
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Joined Apr 25, 2014
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
 
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2,848
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Joined Nov 15, 2012
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
 
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Joined Nov 15, 2012
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
 
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Joined May 29, 2013
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 Fe[sub]3[/sub]O[sub]4[/sub]  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
 
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Joined Nov 12, 2015
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?
 
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Joined Nov 12, 2015
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?
 
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Joined Nov 12, 2015
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.
 
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Joined Mar 19, 2009
Check this. I have the 240 mm. version, a beast:
[h3]E-20 HONSHO-KANEMASA E-SERIES YO-DEBA 270MM[/h3]
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-

 
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http://japan-blades.com/chef-knives/376.html
 
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