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Yes these are real good knives. They have a western handle and these gyutos have a number of advantages over most German knives. They are thinner, use harder steel and the shapes have less belly (curve) so the have more board contacting the blade which incourages push cutting. The edges are usually sharpened at a steeper angle too. All of this adds up to a better performing knife and if you've not tried one this would be a good first gyuto to try. If you're used to crappy knives this knife will freak you out when you first cut with it. http://www.chefknivestogo.com/masamoto- ... 210mm.html
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