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I've utilized a Henckels 4-star chef's knife for quite a few numerous years and been really satisfied with it. I manged to snap 10mm off the tip of it a few weeks ago (misusing it of course on only partially thawed beef, sigh...my bad) and I'm thinking of upgrading.

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Who they are for: This is the knife for the really serious household cook who does a lot of heavy-duty prep and requirements a single knife that will carry out nicely at every thing from mincing herbs to hacking by means of a chicken carcass.

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