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November 23, 2014

Knife me! /Glestain/

I have been using the single edged Japanese knife for 15 years and I finally decided to change over to the double edged Glestain. This knife you can get very sharp and the bevels make it work like a dream.


http://www.japanesechefsknife.com/GLESTAIN2.html

IMG_2075IMG_2074

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Categories: Kitchen Facts, Life Cycles

Tagged as: Glestain knives, Japanese knives, selecting a Japanese knife, The finest Japanese knives

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