Originally Posted by Dragon
I don`t think general purpose Japanese knives are made for cutting lobster shells or things like bone. For that, you need a "Deba" (which is much more thick) or something like a Chinese cleaver. Even with the Deba the blade will chip every once in a while, so it may not be good to get an expensive one, but buy one at a more reasonable price and repair/replace if necessary.
How many knives does a typical...