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In general, this has not been my experience with Busse knives. Most have not been particularly sharp. As I'm sure I've said before, some would cut like a hot knife through butter, but only if you heated them up first. I've general l've put this down to Busse's purpose as hard use knives with rather fat edges. But now I have more of those than I'll ever need. I'd like to see some thin blades with sharp edges, even if not INFI.