I nicked my finger pretty good last night splitting a kabocha squash. Never again! I was foolishly using a 6" chef, but even my 8" chef is not easy to get through kabocha, butternut, acorn, and so forth.
Aside from obviously ensuring my knives stay sharp, I believe I need to pick up another knife. We eat a good amount of squash & vegetables, so I don't mind getting a dedicated vegetable knife.
Can anyone comment on whether I'd be better served by a 7" nakiri or 12" chefs? Is one going to do a much better job with squash? I could just buy both, but I'm trying to be more frugal than that. I expect the 12" chefs will give me a lot more control due to size, while it sounds like the nakiri simply slices through tough vegetable much more easily. However I have no context for either.
I'm a tall man with large hands, so I'm not concerned that the 12" chef would be too unweildy, and my cutting board should be plenty big enough.