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About Knives

The shape of Japanese knives has much to do with the culture in which they arose. The operation of the Japanese knives is in many cases not really different than those of European knives. There are some differences to distinguish from western Japanese knives.

Traditionally, the handles of Japanese knives made ​​of wood or bamboo and they look simpler than those of Western knives. Classic Japanese knives are sharpened on only one side. Which made ​​for very thin slices, like sashimi, it cut. This has the result that a knife is suitable for specific links or rechthandigen.


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