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A utility knife does what a chef's knife does, but not as well, and is intended to paired with a different chef's knife than what 99% of home cooks use. It may sound redundant, but I think of it this way: a utility knife is cheaper, usually smaller, lighter, easier to use/sharpen/clean, and less intimidating for someone who isn't in the kitchen much. Chef's ...


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I have one of each - I do a lot of general prep work with my stainless but prefer the Carbon for dismembering cuts of meat. The sharper blade tends to cut through ligament and tendon easier.



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