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Go to a restaurant supply store...heavy duty quality without the price of "at home" knifes. While you are there, get a GOOD sharpening/honing steel and learn how to use it. If you use it every time the knife gets used, you'll be amazed at the difference it makes.
Another vote for Dexter Russel...tested and proved in kitchens all over the country.
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1986 3.2 Carrera
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