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  • But why a santoku not a nakiri, when he mainly chops and slices veg?

    TBF, I don't own a santoku - I use a 25cm chefs, a nakiri, a paring and a bread knife for almost everything. Occasionally a shit serrated fruit knife is used to segment oranges.

  • I like having a point to my knife, don't mind a nakiri but prefer Sanatoku.

    I've been lusting over one of those Blenheim forge knives

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