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If you're slicing protein, then thick doesn't matter, it'll still slice fine.
If you prefer a hefty knife then a gyuto would work, or maybe look...
I wish you all the best on your journey down the rabbit hole
Have a good day !
Masashi Kobo SLD.
Not the best knife I have, but the most underrated, and a definite keeper.
G'day mate, welcome to the forum.
Go see Jules' workshop, I'd take up his offer in a heartbeat .
You may want to check out Dao Vua in Vietnam for something a bit local.
G'day mate, welcome to the forum
Two shots of a rather nice ironwood handle by Luke Wallace.
[ATTACH] This is by Tobi from Metal Monkey Knives.
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