Hand Tools

Subject:
Re: (OT) Kamikoto 7-inch Chef’s Knife

Chuck Bjorgen
To both David’s who responded — Yes, I’ve read most of the online stuff attacking the marketing of this brand. Still it seems like a decent knife despite all the stuff being written. When I decide to refresh the edge I’ll use my Sigmas in 1200 and 6000 grit. Your suggestion of 35 degrees seems good. And yup, in reading I’ve found that Japanese knives also come in double bevel. Thanks.

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