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As a professional chef, I have a passing familiarity with sharp things. The usual German/French knives like Henkels or Sabatier are tempered to around 55rc give or take. Japanese and other...

My work knife is a black and red Butch 'Mycarta'; 10 inch CPM154. I love it, you're gonna love yours. I got mine soooo sharp, and it lasted weeks with just a bit of stropping. My wife is too...

Hopefully they are Carters or Moritaka's :y