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Never used them, but frankly I wouldn't touch any production line euro-stainless steel knife. With Sabs I'd stick to carbon and only from the reputable makers, ie K Sab, TI, Mexeur, Nogent...
 
Euro-stainless? Even that is not sure. The name Sabatier is unprotected. And a proposition limited in time and space won't make me more confident.
 
Richardson stainless knives that ive seen are thick, soft and have next to no edge retention
 
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