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Tenderloin
I recently bought one of these
https://tinyurl.com/yxk3dar7
I can attest that it is f*cking sharp.
Although it must be dried immediately after use otherwise the business edge of the blade will rust almost instantly.
I've also got a Yaxell Super Gou chef's knife- which is nowhere near as sharp as this one.
I guess that's the difference between stainless and carbon steel.