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 Post subject: Re: Kono for commercial prep work
PostPosted: Fri Oct 11, 2013 6:17 pm 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
The 270 can be intimidating for some cooks. I actually prefer it. It makes cutting longer items simpler like giant carrots and especially cutting clean batons of celery. Since you are looking at laser varieties of gyutos then brunoiseing items would be easy with a larger knife as well.


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