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  • Because they are white steel,easy to sharpen,get extremely sharp edges.Also because they are carbon & so thin proper knife care is a must.There is no excuse for knife abuse!Never let the edge hit anything except food & the board.If you understand about getting a protective patina on a carbon gyuto,you can have a thin blade that works well,the Yusuke's are great knives for the price,I think they ar
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