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Old 07-13-2009, 10:06 AM   #61
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Quote:
Originally Posted by buzzard767 View Post
LOL. I say the same words about Japanese knives vs crappy German steel and get the same uninformed opinions.
I have a good German chefs knife that has given me several years of service (now needs a profesional sharpning). I also have a Japanese sashimi knife of about the same price (low to mid range for a sashimi knife). The sashimi knife I can not get over how it gives such a clean cut on fish.
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