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2014年12月31日 (水) 17:08時点における版
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In his book, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives — How to Purchase Them, Maintain Them Razor Sharp, and Use Them Like a Pro , Chad Ward discusses this new class of stamped knives, which are cut and precision ground from high-alloy steel and have an edge finish on par with forged knives.
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