Obviously it is not difficult to choose specialised knives, such as an essential bread knife for slicing your fresh breakfast loaf, or a carving knife for a Sunday roast. Yet when it comes to the all-rounder knife, do you go for the general purpose Japanese Santoku or the chef's blade?
Stainless Steel Knives, Damascus steel knives, Ceramic knives, Titanium nitride coated knives - what do you know about them?
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