Meat and bone

In my kitchen there is a knife which cuts through meat and bone easily.

It comes from a country far far away.

When you miss-handle it, you feel no pain, for the cut is clean.

Instead, your ego is halved : you are made a fool for thinking you could master what you could not.

But it is actually quite cheap in store. It is called the Tojiro DP F-808 21cm Gyoto Chef's Knife, I know of it via Cooking for Engineers' excellent chef knife review, and you can get it for around 50$ at korin.com.