will cut anything at all. The edge went away in our restaurant within a few weeks. Sharpening is also impossible, I've even tried Japanese stones from 220 to 1000 grit with an automatic knife sharpener. still no luck. Another thing is that the screws are always loose and very difficult to tighten because you can't just do the job with a screwdriver. Can't believe it's from Laguiole, extremely disappointed
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