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I spoke to a Japanese knife vendor a couple of days ago who point blank said if I was cutting pumpkin don't use a Japanese knife. If true, that puts paid to the idea that you can use one knife 80-90% of the time (unless it's not Japanese) ? But what do the Japanese use
Dull kinifes cause injury.
I've also discovered that knives are not always straight
Is the pinch grip proper for all cutting and chopping?
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