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Why Are Japanese Knife So Sharp?

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Ramon Faulkner
Why Are Japanese Knife So Sharp?

The single bevel knives is naturally sharper than a double-bevel knife given that it allows one to reduce with minimal damage to the structure of the food items. With a double-ground cutter, one will be actually putting pressure on each sides of the food. With the single-bevel, you may maintain the natural quality as well as juiciness of the food through cutting on only one side. https://apnews.com/article/lifestyle-business-052d5aa41ccc75760565e5cdef5cfc67

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Ramon Faulkner
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