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Does this need thinning? - Page 3
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Thread: Does this need thinning?

  1. #21
    Singatirin is actually very close to mono steel knives, it is just with Hamon So thats why it is not as hard to thin as regular Honyakis

  2. #22
    Quote Originally Posted by kalaeb View Post
    That is because it was not meant for harder foods.

    Nice knife!
    LOL, that's the conclusion I've been coming to.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

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