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 Post subject: Re: Best Japanese blad type for chopping/dicing
PostPosted: Tue Dec 10, 2013 2:39 am 

Joined: Thu May 10, 2012 9:21 pm
Posts: 470
CCK 1303


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 Post subject: Re: Best Japanese blad type for chopping/dicing
PostPosted: Tue Dec 10, 2013 2:46 am 

Joined: Mon Dec 09, 2013 7:23 pm
Posts: 9
CCK 1303? I dont understand what that is or means.


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 Post subject: Re: Best Japanese blad type for chopping/dicing
PostPosted: Tue Dec 10, 2013 2:52 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
OK Skip, if you can bump up just a bit, get the Anryu Hammered Nakiri: http://www.chefknivestogo.com/kaanasna16.html. It's a great all around knife with an awesome semi custom handle. Shopping = Done!


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 Post subject: Re: Best Japanese blad type for chopping/dicing
PostPosted: Tue Dec 10, 2013 3:11 am 

Joined: Thu May 10, 2012 9:21 pm
Posts: 470
its a cheap carbon Chinese chef knife(cleaver) once you get the hang of using it it's the best tool for chopping and dicing.


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