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Mon May 27, 2013 12:42 pm
For a line cook looking for a sharp blade and a confortable handle would you pick a Miyabi Kaizen 8'' or a Sakai Takayuki Hammerd Chef Knife 210mm?
Thanks for the help.
Mon May 27, 2013 1:52 pm
Sakai without hesitation
Tue May 28, 2013 5:24 am
Sakai Takayuki Hammered! I prefer AEB-L to VG-10 steel any day!
Tue May 28, 2013 1:03 pm
I'll third the Sakai.
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