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  1. C

    Indent on the edge? What is it anyone knows?

    everynow and then I find these indents on the edge of my wat after I sharpen it. It looks like some of the steel is chipped off from one side of the blade but the other side’s fine. I normally would just ignore it but it just keeps coming back. Just curious what it is and anyone seen this...
  2. C

    hello everyone

    Having joined the forum for 4 5 years now but never attempted to be getting more involved. I live in sydney and working professionally in the kitchen. My first japanese knives were tojiro and masakage koishi back in 2011. Interested in high edge retention gyuto since I have a lot of proteins to...
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