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Discussion Starter · #1 ·
Hello and thanks in advance for your time. I am a caterer and have been using Shun classic knives for everything from dicing vegetables to butter flying chicken breast. I like my Shuns however I recently started looking at the hocho knives website and would like to try something different. I like what I am reading about ryusen knives and am hoping someone here can share some experiences with them. The title hopefully explains the different characteristics I am concerned with.
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