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Messermeister Meridian Elite Chef's Knife - Santoku - 7 in., Granton Edge (E/3610-7K)
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Got one and never looked back.   
James  Virginia, USA  1/10/2016

For several decades, I used the typical chef's knife from France or Germany in my restaurant kitchen. I discovered the Messermeister Santuko in 2002 and have not used a traditional chef's knife since, except for splitting lobster tails. Keep it on a magnetic bar and hit a steel with it every time you pick it up and before putting away. Done properly, it will need a professional sharpening every year.

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Epicurean Edge, Cutlery, Kirkland, WA
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