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How does a mono differ from San mai when cutting? Or the only difference is only noticed when you thin the knife?
It's generally harder to thin a mono knife compared to sanmai, because the cladding is softer than the core.

Mono knives, anecdotally, feel a bit more solid and rigid on the board and they don't flex as much as sanmai.
 
I think if you look at what a wa Yoshikane dammy petty costs today and factor in it's a Western that is not produced anymore I can kind of see where they got that number from. But you can only get flipper prices out of gyutos, not paring knives.
 
Could be a nice gyuto for Barbie.
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