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Normally only use western style knives from a couple of kiwi makers but thought I’d try something different, handmade Japanese Gyuto, these things are next level sharp and so nice to use. Main cutting edge is carbon but majority clad in stainless to help keep maintenance to a minimum. Definitely recommend giving one a go if you get the chance. Don’t bother if you’re rough on gear ��, they’ll last about 2 minutes. Attachment 138995
Which maker? Hard to beat the Japanese stuff when it comes to chefs knives
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