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a. 没人可怜的,没人同情的

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    I have a very nice Santoku that is sharp What (if any) advantage would be gained if I were to purchase a Nakiri?
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    Post the discussion that ensued in the thread with the Kato family photo I had posted (Here), I thought it is best to do a visual profile comparison between a Santoku and a Sickle Shaped (Kamagata) Nakiri I think eventhough the knives in the photos have different lengths, the shape difference
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    I'm thinking about getting a new Japanese knife I have a Wusthof classic santoku with a 15 degree edge (that I put on with my new edge pro) It's my main knife But I am thinking of replacing it or adding to it with a knife with better steel performance So should I get a different santoku or a
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    Nakiri's for me, especially the taller heavier ones, are definitely better at chopping scooping than most lighter, shorter, (laser) 240 Gyuto's I like to think of Gyuto as more of a slicer light-chopper with a tip
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