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[Introduction to Japanese knives] Kurouchi Bunka Knife | Tips for sharpening new knives

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[Whetstone or sharpener] Knife changes the taste of cooking | 5 blades

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How To Use Every Japanese Knife | Method Mastery | Epicurious

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[Nakiri bōchō] How to use and charm. how to cut. Double-edged and single-edged.

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【包丁材質比較】ハガネ。白鋼？青紙？1号2号？とは。切れ味の違い。

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[How to choose a knife] Knife types｜Hollow, full flat, saber, scandi, convex

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My job is to connect kitchen knives and people. "Tower Knives"｜Osaka Shinsekai.｜Bjorn Heiberg

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【包丁クイズ】刃物屋・調理師が使う専門用語まとめてみた。