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Miyabi Knives – Sharpest Knives in the World?

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This topic contains 16 replies, has 10 voices, and was last updated by  Johpe 10/21/2013 at 3:11 pm.

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  • #15402

    Jack Montrose
    Participant
    • Topics: 4
    • Replies: 67

    Johpe, I am sure that 13 deg. makes for a seriously sharp edge and I’m glad to hear it works well for you. I may attempt to put it on one of my older knives to test out. Thanks for giving me one more thing to try. This hobby never gets dull.

    Jack 😛

    #15407

    Johpe
    Participant
    • Topics: 9
    • Replies: 71

    Now I’m thinking about getting my next kitchen knife in hap40 steel, people on other forums claim it should be unbelievably great for sharpness and edge retention. Anyone here that has any experience with it?

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