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A very good, fundamental set of knives is a need to, even for the smallest kitchen or the most infrequent cook. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel utilized, usually exceeding 60 HRC on the Rockwell scale A common western chef's knife may possibly be sharpened to an edge angle of 20-22°, while a Japanese gyuto commonly has a sharper edge angle of 15-18°, which demands a tougher, more brittle grade of steel.



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