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2015年1月23日 (金) 11:44時点における版



In the mid-1940's, serrated stainless steel steak knives had been introduced which changed permanently changed the globe of Ideal Japanese Chef Knives Assessment steak knives. I have well-intentioned gifts like "forever knives" and serrated knives and "fantastic cook" knives and what ever. On Japanese knives: The easiest and quickest way to ruin a Japanese knife is to use a steel or a kitchen knife sharpener. This hardness enables a keener and longer lasting edge but it also tends to make the edge (and the knife in common) pretty fragile. So, in terms of food prep per dollar that knife is the clear winner in my kitchen.

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