Miley
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- Mar 14, 2015
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I have been interested in buying great knives made in the USA. Anyone have any recommendations? I am a sous chef in a contemporary American restaurant and want to use only american food on the menu and also use American made knives. So far I have a Richmond Artifex 240 gyuto in AEB-l, and some Dexter knives. I have a twelve inch connoisseur. It is a huge badass knife. I also just ordered a 10inch Dexter connoisseur. The connoisseur line never seems to come up anywhere in online knife talk, in the professional kitchen they are great tough knives that sharpen easily. Once a week I sharpen them to the point where they will shave hair shapton professional stones.