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OT: Granton "Scalloped" Edge Knife

I've got a quality set of forged kitchen knives that I've been happy with for years. I've got enough knives (don't quote me on that), but I'm intrigued with the Granton edged knives I keep hearing about.[p]Currently I use an 8" or 10" chef's knife for thin slicing a brisket. I can easily get thin slices, but not paper thin. Could I get some input from those of you using these type knives. Are they really that superior for thin slicing?[p]Thanks.[p]OctoberGlory
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