I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clear to me.
But how about raw potatoes & sweet potatoes? They also can be pretty hard. And what about an avocado or mango where cut along the stone in the center of the fruit? Is a Gyuto the right tool for that?
Also, is it ok to firmly press garlic on the cutting bord with the side of the knife?
And what about the technique? I know how to use a Santoku or Gyuto with the "cutting motion", but what about chopping? Actually I thought all japanese knifes are made for chopping, but I heard someone that the blade can break.
Info about the knife: The center of the knife consists of VG-10 steel, coated with a chrome alloy. The blade is 24 cm long, HR is 60.