What knife should I get to cut through harder foods?

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I have been using and learning about Japanese knives for a bit now. One thing I always see people say is that, you should never cut anything with your Japanese knife that you wouldn’t bite (bones, thyme stems, frozen foods, ect). I have been looking for a good knife that can withstand these harder foods. Do I go with a western style knife for tasks like that? Or is there a style of Japanese knife that can withstand those things? Most Japanese knives I see have a HRC of 60 so I get nervous about them chipping or breaking with harder foods.

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Shmegma-

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Posted: 1 year ago
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