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In Reply to: RE: Kitchen knives in Pulled Pork thread way below posted by pictureguy on January 21, 2021 at 11:32:10:
I went with a Japanese blade for a chef's knife and am considering a smaller German made knife for paring/utility, although I haven't found a job that the Miyabi Japanese blade can't handle.
I picked up a French made Opinel folding knife last year for $17. Nothing flashy, but interesting nonetheless.
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Follow Ups
- RE: German vs. Japanese, plus a French blade - dean_martin 01/21/2112:13:53 01/21/21 (1)
- RE: German vs. Japanese, plus a French blade - pictureguy 14:29:40 01/21/21 (0)