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@sausagefingers
My grandma used a boning knofe for everything (apart from bread and carving cooked meat)and it was razor sharp.
I prefer a one-piece inox cooks knife.
I know inox will keep an edge but i havent ever used molybenum steel knives.
The idea of a tomato knife made me laugh and is surely only for people who don't know how to sharpen their other knives?