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Over here in Australia the top line knives most comonly used comercialy kitchen wise, are the Wusthof-Trident preferably the Classic series. Although I have also used a Global "cooks knife" and it's 1/3 of the weight of a Trident 26cm and as sharp as the Trident. I have found that the Trident does tend to keep and edge longer after it's been stoned then the Global does.
-N
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