I have heard that Japanese knifes should not be used to cut hard things like bones, etc. I recently bought a Japanese bread knife (Mcusta Zanmai - Damascus), and now I am scared of using my Japanese bread knife to cut bread (I know...).
To give an idea of how hard the crust of my bread tends to be, I struggle to cut the whole loaf in one go (my hands get tired by the end) when using a normal (non-Japanese) bread knife. It is usually whole meal bread and I wait for it to cool (one day) before cutting.
Please let me know if I can provide more details that would help me deciding, or if I am being uncareful and should safe the knife for soft stuff like croissants, etc. Or, if I am just being paranoid (it is my first set of Japanese knifes).
PD: It is my first question here so pls let me know if I am missing anything.