I am interested in purchasing a Browning Gaucho fixed blade knife. I have heard that the gaucho is useful in food prep and was wondering if that was true.
It's sized between a small chef knife and a large paring knife. Works great in the kitchen. Thin bladed enough to slice well. I slip it into my pocket whenever going to a restaurant for steak. So many places provide those serrated, over-sized butter knives. I hate sawing my food.
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