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/ck/ - Food & Cooking

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18136179

Just had my first gyuto delivered, a Fujiwara FKM. For some reason it’s single bevel, everything online implied/said it was 70:30.

Should I sharpen it to that or keep as a single? I didn’t consider using a single bevel till now, presumably it’ll be more delicate and need gentler cutting than a 70:30/50:50?

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