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Discussion in 'The Kitchen Knife' started by Henry, Jan 1, 2020.
I have a handful of cheap Henckels steak knives that do fine.
Ikazuchi petty. Probably not kosher to use it on a stoneware plate but
I have a set of 4 Tojiro 120mm VG10 steak knives from CKTG. At $160 including the box isn't bad for these, IMO.
Takeda AS Bunka converted to a Steak Knife
Took me three days on a 400 grit stone to reshape the blade.
I will have to fine tune the grind as I use it.
Robert Herder 8.5cm peeling knife, red beech.
Otherwise a carbon Opinel no. 8.
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