We decided to take it for a test, and we got about 1.2 thousand. Knives stuck in very quickly (1 month). Now only a small knife is alive (not counting the chip on the tip). No claims to the manufacturer or seller. We ourselves are to blame. However - in my opinion - a knife is one of the strongest things in the kitchen. it should be. This type of knife, it seems to me, is very, very demanding to use. We decided to go back to steel knives. Before buying, you need to clearly determine for yourself whether you can use the knives as carefully as required?
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