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      <image:title>Your First Kitchen Knife: Start with the Prep You Do</image:title>
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      <image:title>Gyuto or Nakiri? Choose for Mixed Prep or Vegetables</image:title>
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      <image:title>Santoku or Chef Knife: Which Suits Your Cooking?</image:title>
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      <image:caption>KIRU Timber Series</image:caption>
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      <image:title>Bread Knife or Straight-Edge Blade? Choose for the Loaf</image:title>
      <image:caption>KIRU Lagoon Damascus Series</image:caption>
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      <image:title>Single Knife or Set? Add the Role You Are Missing</image:title>
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      <image:title>8-Inch or 9.5-Inch Chef Knife? Start with the Board</image:title>
      <image:caption>KIRU Harbor Series</image:caption>
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      <image:title>A Smaller Prep Area: Choose the Knife Before Extra Tools</image:title>
      <image:caption>KIRU Indigo Series Gyuto Chef Knife</image:caption>
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      <image:title>Kitchen Knife Steel and Hardness: What the Details Mean</image:title>
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      <image:title>Damascus Kitchen Knives: Pattern, Steel and Practical Choice</image:title>
      <image:caption>KIRU Lagoon Damascus Series</image:caption>
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      <image:title>Wood or Wood-and-Resin Knife Handles: Making a Choice</image:title>
      <image:caption>KIRU Indigo Series Gyuto Chef Knife</image:caption>
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      <image:title>A Gyuto for Mixed Vegetable Prep: One Useful Starting Point</image:title>
      <image:caption>KIRU Indigo Series Gyuto Chef Knife</image:caption>
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    <loc>https://kirujapan.com/blogs/news/dedicated-nakiri-vegetable-prep</loc>
    <lastmod>2026-10-19T07:00:01+01:00</lastmod>
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      <image:title>A Dedicated Nakiri: Give Vegetable Prep a Clear Role</image:title>
      <image:caption>KIRU Indigo Series Nakiri Knife</image:caption>
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    <loc>https://kirujapan.com/blogs/news/custom-kitchen-knife-blade-steel-handle-guide</loc>
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      <image:title>How to Choose a Custom Kitchen Knife: Blade, Steel and Handle</image:title>
      <image:caption>Illustrative Damascus chef’s knife with ocean blue, pearl white and forest green handle options</image:caption>
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      <image:title>How to Care for Damascus Kitchen Knives</image:title>
      <image:caption>Kanso chef’s knife on a dry wooden chopping board beside a linen cloth and whetstone</image:caption>
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      <image:title>How to Store Kitchen Knives: Magnetic Strips, Blocks and Drawers</image:title>
      <image:caption>Three Kanso kitchen knives spaced apart on an acacia magnetic knife strip</image:caption>
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