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Sumo
I appreciate the beauty of Japanese knives, their hardness and potential sharpness are beyond doubt.
If the average cook has no need to perform intricate cutting or cut hairs in half lengthways, do they hold any advantage? I mainly use a modern stainless Japanese chef's knife, it is easy to keep sharp enough for anything I use it for.
If I could try another simile: why buy a fragile Lamborghini when any number of cars will double the speed limit at a quarter of the price and be reliable?
I expect to be banned from this thread.