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On buying an Anru Kurouchi 240 mm gyuto. An overall yes. Amateur home cook with experience of German and French classic cooks knives. After cleaning off the coating and stropping the blade with a porcelain rod, I got a very nice edge on the knife. I expect with some time and care this will be an excellent kitchen workhouse. If there are more impressive edges I don't know how I would notice the improvement. Brewster.
BREWSTER <> I'm very glad to hear you like your knife! Would you mind telling the world and adding a review on the website? All you have to do is click the "add a review" button above the price on this page -->LINK<.
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