| http://www.w3.org/ns/prov#value | - Update:I made my Inaugural Cuts" today, when I sliced up a nice piece of tuna, from our local fishmonger, for sashimi.The knife is superb, and with no force, except the weight of the blade, cuts as if the fish is not even there.It is easy to see, however, that mastering such a knife, as far as things like timing the cut so that you finish in the same part of the blade, by adjusting the speed of th
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