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Going back and looking again. Something about the slight upsweep of the spine of the blade and then the slight downturn of the handle. It seem counter-intuitive to me...but it really works. I could see how ergonomically, this would really work "just right" for slicing big slabs of meat like briskets. With that full flat grind on a blade of that size @ 1/8" thick, I bet it will take on a wicked sharp edge too.
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