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At what angle is recommended to sharpen this knife?

About the same angle you'd use for any kitchen knife. The blade's slender width and excellent steel allow for a keen, long-lasting edge. I use a double-sided stone -- medium-coarse and fine.

7 inch Japanese Nakiri Chef Knife, Professional Black Titanium Coated Vegetable Kitchen Knife, German Premium Alloy Steel Cooking Chef's Knives (Walnut Handle)

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