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/ck/ - Food & Cooking

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>> No.19387936 [View]
File: 759 KB, 1104x3638, 20230502_155646.jpg [View same] [iqdb] [saucenao] [google]
19387936

>>19387910
Awww poor bb wants an explanation? Heat treat, blade geometry, edge geometry, s-grind, fit and finish, traditionally made knife made by a master blade smith.. They all contribute to why they are considered the best chefs knives in the world.

Did you get your Kiyoshi Kato gyuto when I was telling people about them a year ago? He's retiring soon and the knives have doubled in value.

>> No.19228717 [View]
File: 759 KB, 1104x3638, 20230502_155646.jpg [View same] [iqdb] [saucenao] [google]
19228717

Got another Shigefusa in the mail today. The fit and finish always amazes me.

Going to get some whole fish to use this thing on soon.

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