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  • How are you getting on with that? Do you use it just meat or as an all rounder?

    I use it for everything. Where it shines is maybe chopping veg, as the scalloping seems to help it from getting stuck.

    I have a similarly sized shallow cleaver from the Chinese supermarket on Hackney Road, but the quality of the steel is nothing like the Swiss. I suppose it's ok when it's freshly sharpened though.

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