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2015年1月23日 (金) 18:00時点における最新版



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I have a 10" Wustof Chef's knife that has the kellens (the small dug in divots like a sankotu) in the side. I can see myself replacing the chef's knife with something even nicer in the future asis my go to knife for everything. The carving knife can simply make the thinnest slices whereas CUTCO's version of a carving knife is serrated and mangles any delicate meat slicing. The other 1 is his larger grade knife. The knife brands listed in this thread are all amazing knives.

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