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  • We have a large collection of these (6 or 7) and they are great knives. They take well to resharpening and hone up well too. Been going strong for over 10 years.

    That looks like a useful mix, but a bread knife and a paring knife is all I would add to that.

  • I have a Santoku from Blenheim forge as my go to knife - but that's more than you want to spend. I also have a Petty from the knife shop in Coal Drops Yard. Between them, they cover my knife needs (I don't eat bread).

  • Robert Welch.

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