samwisemurphy20 karma2019-11-25 16:51:17 UTC
I have to ask- it seems like most professional chefs are all about their high priced steels- but looked at your blades recommendations and see many are in the 100$. Are the performance of these high end/ hand crafted blades overblown? Is it simply aesthetics?
Looking to build out my collection so lmk your thoughts.
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