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Type: Posts; User: Capital

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  1. Replies
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    thanks for the help everyone. Willl be back to...

    thanks for the help everyone. Willl be back to ask about a solid gyuto!
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    Decided to go for the Konosuke HD Stainless...

    Decided to go for the Konosuke HD Stainless Wa-Sujihiki 270mm
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    *decent Suji

    *decent Suji
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    Thing is these knives are a business expense so...

    Thing is these knives are a business expense so I'm happy buying a decent suki now, and then a decent gyuto next month or vice versa.
    Unless a cheap fujiwara suji competes with others around the...
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    Ok thanks for the heads up. Ill email Jon, as I...

    Ok thanks for the heads up. Ill email Jon, as I live on the other side of the world.
    Will see what he recommends in terms of Sujihiki.

    Then weigh that up against the Gyuto option ...any other...
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    THanks for the comments. Now Benuser has got...

    THanks for the comments.

    Now Benuser has got me thinking about just using my German stainless as my main knife (which has served me well for 12 years) and instead investing in a 270mm sujihiki
    ...
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    Help replacing an chefs knife

    Hi guys,

    Im a chef with a pretty eclectic range of knives ranging from a vintage american and euro (all carbon), to stainless German, to a santoku knife.

    Im looking to get a new chefs knife as...
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    Whats he doing wrong? Im a chef that has a...

    Whats he doing wrong?

    Im a chef that has a very basic knowledge and understanding of how to get an edge on my knife, and have kind of just taught myself using bits of advice here and there to...
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