I'll be using a nice Gerber kitchen butcher knife, that apparently has 420J2 steel in it. Naaah, not exotic, and definitely not my best. But, it's what I'll be using. And I'm sure that it will do the job better than any of my other knives, production and custom, since the blades on all the rest are too short.
Use the right tool for the job.
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iktomi