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2015年2月4日 (水) 21:30時点における版
For quite a few people today that simply cook a lot due to necessity, knives do not matter that considerably. A good whetstone or sharpening steel will do the trick, but recall to do it after every single use and just about every knife will dull if you do not take excellent care of it. Indeed a Japanese Chef's knife has diverse edge geometry as evaluated to majority of the Western producers. Take a look also at the construction of the knife. Japanese chef knives are forged and as a result, contain bolsters with further weight.
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