A Definitive Portfolio of Professional Japanese Chef Knives
July 19, 2025
When discussing the pinnacle of Japanese blade artistry, the name kanetsugu knives invariably emerges as a beacon of excellence. These esteemed culinary tools, forged with centuries of tradition and cutting-edge innovation, represent more than just utensils; they are a testament to the meticulous craftsmanship originating from Seki City, Japan. A deep dive into the world of Kanetsugu reveals a commitment to precision, unparalleled sharpness, and enduring quality that resonates with professional chefs and home cooks alike.
Understanding the heritage and technical prowess behind kanetsugu knives is crucial for anyone seeking to elevate their culinary experience. Their blades are not merely sharp; they embody a philosophy of functional beauty and ergonomic perfection. From the selection of exotic steels to the intricate grinding processes, every step in their creation is a deliberate act designed to achieve culinary mastery.
This comprehensive analysis will explore every facet of Kanetsugu’s contribution to the world of high-performance cutlery. We will delve into their historical roots, examine the advanced metallurgical science behind their renowned steels, and dissect the unique blade geometries that set them apart. By understanding these elements, you will gain a profound appreciation for why kanetsugu knives are considered a truly special acquisition for any kitchen.
The story of Kanetsugu is deeply intertwined with Seki City, Japan, a place synonymous with superior blade forging for over 800 years. Founded in 1918 by Katsuji Kawamura, the Kanetsugu cutlery company inherited a legacy passed down through generations of master swordsmiths. This rich history provided the foundational knowledge and disciplined approach that continues to define Kanetsugu’s modern operations.
From its humble beginnings, Kanetsugu quickly gained recognition for its innovative approach to traditional Japanese bladesmithing. They meticulously blended time-honored techniques with contemporary metallurgical advancements. This foresight allowed kanetsugu knives to not only uphold the esteemed Seki tradition but also to push the boundaries of performance and design, earning them global acclaim.
Today, Kanetsugu exports its exceptional culinary tools worldwide, cherished by chefs who demand nothing less than perfection. The brand’s journey from a local Seki workshop to an international symbol of quality exemplifies a dedication to craft that transcends borders. Each Kanetsugu knife carries this rich lineage, reflecting centuries of cumulative knowledge and a relentless pursuit of excellence.
At the heart of Kanetsugu craftsmanship lies an unwavering pursuit of perfection, a philosophy deeply embedded in every stage of knife production. This commitment extends beyond merely sharpness; it encompasses balance, durability, edge retention, and aesthetic appeal. For Kanetsugu, a knife is not just a tool, but an extension of the chef’s hand.
Defining Kanetsugu’s craftsmanship involves a meticulous attention to detail, starting with the selection of premium raw materials. They employ a range of high-performance steels, including their famously hard ZDP-189, ensuring that each blade offers specific characteristics for different culinary needs. This careful material selection is fundamental to the superior performance of kanetsugu knives.
Furthermore, their unique grinding techniques, especially the renowned Hamaguri-ba (clam-shell) edge, exemplify their dedication to advanced geometry. This distinctive grind provides an incredibly sharp edge that also boasts remarkable durability and food release properties. It is this combination of exceptional materials and specialized techniques that truly sets Kanetsugu apart in the competitive world of high-end cutlery.
The historical roots of Kanetsugu extend back to the very dawn of Japanese sword making in Seki, a city that became the epicenter of blade production in Japan. While the modern Kanetsugu company was established in the early 20th century, its philosophy and techniques draw directly from a lineage of master smiths dating back to the Kamakura period (1185-1333). This profound historical connection provides an unparalleled depth of knowledge and skill.
The original Kanetsugu name belonged to a renowned swordsmith in the 14th century, celebrated for crafting blades of exceptional strength and beauty. This ancient legacy is not merely a namesake; it represents a continuum of dedication to the art of forging. Modern kanetsugu knives embody this same spirit of innovation and relentless pursuit of metallurgical excellence that characterized their historical predecessors.
Successive generations have refined these ancestral techniques, adapting them from sword-making to the intricate demands of culinary cutlery. This long lineage of expertise means that every Kanetsugu knife benefits from hundreds of years of accumulated wisdom. It is a true testament to centuries of unwavering commitment to the craft, passed down and perfected over time.
Seki City, located in Gifu Prefecture, is globally recognized as the “City of Blades” and has been the heart of Japanese bladesmithing for over 800 years. Its strategic location, abundant natural resources like high-quality iron sand, charcoal, and pristine water, fostered an ideal environment for the development of swordsmithing. This rich tradition became the foundational cradle for companies like Kanetsugu.
The Seki tradition is characterized by a unique blend of craftsmanship, innovation, and a strong guild system that ensured the passing down of knowledge. Master smiths trained apprentices in rigorous methods, focusing on precision, balance, and the intricate processes of forging, tempering, and sharpening. This collective expertise established Seki’s reputation for producing superior cutting tools, from samurai swords to modern kitchen knives.
Kanetsugu, deeply rooted in this tradition, not only preserves these time-honored techniques but actively contributes to their evolution. They integrate the meticulous attention to detail of ancient swordsmiths with advanced modern technology, ensuring that kanetsugu knives stand at the forefront of contemporary cutlery. This synergy of past and present defines Seki’s enduring legacy in blade manufacturing.
Kanetsugu’s philosophy is anchored in an unwavering commitment to precision, a hallmark that permeates every aspect of their knife production. This commitment translates into strict quality control at each stage, from the initial steel selection to the final sharpening and inspection. For Kanetsugu, precision is not just a goal, but an intrinsic part of their manufacturing identity.
Every Kanetsugu knife is a product of meticulous engineering and artisanal skill. The company employs advanced machinery for initial shaping and heat treatment, ensuring consistency and optimal molecular structure in their blades. However, critical steps like grinding, polishing, and edge finishing are still performed by skilled craftsmen, whose trained eyes and hands provide the nuanced touch that machines cannot replicate.
This dual approach, combining technological efficiency with human artistry, guarantees the exceptional quality and performance of kanetsugu knives. Their dedication to achieving precise blade geometry, perfect balance, and an incredibly sharp edge is non-negotiable. This meticulous attention to detail is precisely why Kanetsugu maintains its esteemed reputation among culinary professionals globally.
At the forefront of Kanetsugu’s innovative material selection is ZDP-189, a super steel renowned for its extraordinary hardness and unparalleled edge retention. This advanced powdered metallurgy steel contains a very high carbon content (around 3%) and a significant amount of chromium, along with other alloying elements. The result is a steel that can achieve incredibly high Rockwell hardness ratings, often exceeding 67 HRC.
The extreme hardness of ZDP-189 means that kanetsugu knives crafted from this material can hold an edge for an exceptionally long time, significantly reducing the frequency of sharpening. This attribute is invaluable for busy professional kitchens and passionate home cooks alike, who prioritize consistent sharpness over extended periods of use. The micro-structure of ZDP-189 allows for the formation of extremely fine and durable carbides, contributing to its superior wear resistance.
While challenging to sharpen due to its hardness, the performance benefits of a ZDP-189 Kanetsugu blade are undeniable. It represents a pinnacle in steel technology, offering a level of edge retention that few other steels can match. This makes ZDP-189 an ideal choice for chefs who demand the absolute best in cutting performance from their knives, making these particular kanetsugu knives a true investment in culinary precision.
Beyond the ultra-premium ZDP-189, Kanetsugu also expertly utilizes other high-quality stainless steels like VG-10 and SP-G2 in various series of their knives. VG-10, a popular and well-regarded stainless steel, offers an excellent balance of hardness, toughness, and corrosion resistance. It typically achieves a Rockwell hardness of 60-61 HRC, providing superb edge retention while remaining relatively easier to sharpen than super steels.
VG-10 is often used in Kanetsugu’s damascus-clad blades, where its core hardness is complemented by softer stainless steel layers that protect the blade and add visual appeal. This combination yields a versatile and robust knife suitable for a wide range of culinary tasks. Many professional chefs appreciate VG-10 kanetsugu knives for their dependable performance and ease of maintenance.
SP-G2, another excellent powdered steel, offers a similar balance of attributes, often praised for its fine grain structure which contributes to a very keen and durable edge. It provides an impressive blend of edge retention and ease of sharpening, making it an ideal choice for everyday use in busy kitchens. These steels demonstrate Kanetsugu’s commitment to offering a diverse range of high-performance options tailored to different user preferences and budget considerations, ensuring broad accessibility to high-quality Japanese kitchen knives.
One of the most distinctive and highly effective features of kanetsugu knives is their signature Hamaguri-ba edge profile, often referred to as a “clam-shell” or convex grind. Unlike a traditional V-shaped grind, the Hamaguri-ba is gently curved from the spine to the edge. This unique geometry creates a thicker blade spine that tapers smoothly to an incredibly fine cutting edge, resembling the cross-section of a clam shell.
The benefits of the Hamaguri-ba grind are manifold. Firstly, it significantly improves the knife’s ability to slice through food with minimal resistance. The convex curve allows the blade to glide through ingredients like vegetables and meats without sticking, a common issue with flatter grinds. This enhances efficiency and reduces effort during prolonged use in the kitchen.
Secondly, the Hamaguri-ba edge is remarkably durable. The slightly thicker shoulder behind the cutting edge provides greater support, making the blade less prone to chipping or rolling, especially when encountering tougher ingredients or accidental impacts. This combination of superior cutting performance and enhanced robustness makes the Hamaguri-ba a truly advanced and practical blade geometry. It’s a testament to Kanetsugu’s innovation in perfecting their knife sharpening and grinding processes, ensuring exceptional longevity and cutting performance.
The Kanetsugu Pro-J and Pro-S series represent the pinnacle of professional-grade culinary tools, designed specifically to meet the rigorous demands of expert chefs. These series are characterized by their exceptional sharpness, balanced ergonomics, and robust construction. The ‘J’ often refers to Japanese-style handles, while ‘S’ denotes Western-style handles, offering options to suit diverse user preferences.
Knives in the Pro-J series often feature traditional octagonal or D-shaped Japanese handles, crafted from materials like magnolia wood or pakkawood, providing a secure and comfortable grip. The blades typically utilize high-carbon stainless steels, such as VG-10, clad in multiple layers of softer steel to create stunning Damascus patterns. This combination ensures a durable core with a beautiful, protective exterior, making them both highly functional and aesthetically pleasing. These best Japanese knives are a popular choice.
Conversely, the Pro-S series incorporates ergonomic Western-style handles, often made from composite materials like micarta or pakkawood, riveted to a full tang. These handles provide a familiar and comfortable feel for chefs accustomed to European knives. Regardless of the handle style, both Pro-J and Pro-S series of kanetsugu knives share the brand’s commitment to superior edge retention, exceptional balance, and the renowned Hamaguri-ba grind, ensuring top-tier performance in any professional kitchen environment.
For chefs seeking the absolute pinnacle of edge retention and cutting performance, the Kanetsugu ZDP-189 Clad Series stands as an ultimate choice. These knives are specifically engineered around the revolutionary ZDP-189 powdered metallurgy steel, known for its extreme hardness and superior wear resistance. The core of these blades is composed of this ultra-hard steel, allowing them to hold an incredibly keen edge for extended periods without the need for frequent sharpening.
To enhance toughness and protect the brittle ZDP-189 core, these kanetsugu knives feature a cladding of softer, more flexible stainless steel layers. This multi-layered construction not only provides a protective buffer but also creates stunning Damascus patterns on the blade’s surface, adding to their visual appeal. The careful heat treatment processes applied to the ZDP-189 core are critical to unlocking its full potential, a testament to Kanetsugu’s metallurgical expertise.
The ZDP-189 Clad Series is not for the faint of heart; while they offer unparalleled performance, their extreme hardness requires specialized sharpening techniques and care. However, for the discerning chef who prioritizes long-lasting sharpness and is willing to invest in the proper maintenance, these Kanetsugu blades deliver an unrivaled cutting experience that can significantly enhance efficiency and precision in the kitchen. These are truly elite Japanese knives.
Kanetsugu offers a surprisingly diverse range of knife lines, catering to a broad spectrum of budgets and user needs, from aspiring home cooks to seasoned culinary professionals. While their premium ZDP-189 series might be at the high end, their commitment to quality extends across all price points. This allows more individuals to experience the renowned Kanetsugu craftsmanship without necessarily breaking the bank.
At the more accessible end, Kanetsugu might offer series utilizing well-regarded stainless steels like AUS-8 or similar, which provide excellent sharpness and durability for everyday use. These lines are often a fantastic entry point for those looking to upgrade from basic kitchen knives to a more serious Japanese blade. They still benefit from Kanetsugu’s precise grinding and attention to handle ergonomics, offering superb value for money.
Mid-range series frequently feature VG-10 steel, often with beautiful Damascus cladding, striking a superb balance between performance, aesthetics, and price. These are excellent choices for enthusiasts and professionals who desire strong edge retention and good corrosion resistance. Regardless of the line, opting for kanetsugu knives ensures a level of quality and performance that often surpasses similarly priced alternatives, highlighting their commitment to accessible excellence across their entire product portfolio.
One of the most consistently praised attributes of kanetsugu knives is their exceptional out-of-box sharpness. Each knife undergoes a meticulous hand-finishing and sharpening process before leaving the factory, resulting in an edge that is incredibly keen and capable of effortlessly slicing through even the most delicate ingredients. This immediate readiness for use sets a high standard for culinary tools.
Beyond initial sharpness, Kanetsugu blades, particularly those featuring ZDP-189 and VG-10 steels, boast unrivaled edge retention. This means that the razor-sharp edge holds up remarkably well through extended periods of heavy use in the kitchen. Chefs report significantly less need for frequent honing or sharpening compared to knives made from softer steels, allowing for greater efficiency and consistent performance during demanding prep work.
This superior edge retention is a direct result of Kanetsugu’s expertise in metallurgy and heat treatment, coupled with their unique Hamaguri-ba grind. The combination ensures that the blade’s micro-structure supports a very fine edge that resists dulling and chipping, providing a consistent and reliable cutting experience day after day. This reliability is a cornerstone of the performance of kanetsugu knives, cementing their reputation.
The performance of any kitchen knife extends beyond its sharpness to encompass its feel and handling, an area where kanetsugu knives truly excel. Kanetsugu places significant emphasis on ergonomics and balance, understanding that a comfortable knife is essential for precision and reducing fatigue during prolonged use. Their designs meticulously consider how the knife integrates with the user’s hand.
Whether it’s a traditional Japanese wa-handle or a Western-style handle, Kanetsugu crafts them to provide a secure and comfortable grip. The weight distribution is carefully calibrated to ensure optimal balance points, typically around the bolster or just forward of the handle. This balance allows the knife to feel lighter and more maneuverable, reducing strain on the wrist and arm during repetitive cutting tasks.
Users consistently praise the tactile feedback and natural extension that a Kanetsugu knife provides. The seamless transition from handle to blade, combined with the precise balance, allows for intuitive control and delicate maneuvering. This thoughtful design contributes significantly to the overall user experience, making Kanetsugu knives not just tools, but extensions of the chef’s culinary artistry, enhancing both comfort and efficiency in the kitchen.
While many high-performance Japanese knives are sometimes perceived as fragile due to their extreme sharpness and hardness, kanetsugu knives defy this misconception through their inherent durability and resilience. This robustness is largely attributable to Kanetsugu’s choice of premium steels, meticulous heat treatment, and especially their signature Hamaguri-ba blade geometry.
The Hamaguri-ba (convex) grind, unique to Kanetsugu, provides a thicker and more robust edge profile compared to a typical V-grind. This added material behind the cutting edge significantly strengthens the blade, making it more resistant to chipping, especially under lateral stress or when encountering tougher ingredients. This innovative design offers a remarkable balance between extreme sharpness and practical toughness, enhancing the overall resilience of the blade.
Furthermore, Kanetsugu’s advanced heat treatment processes optimize the steel’s molecular structure, maximizing its inherent strength and wear resistance. While no knife is indestructible and proper knife care is always essential, Kanetsugu knives are engineered for rigorous professional use, demonstrating a surprising resilience that often exceeds expectations. They are built to withstand the demands of a busy kitchen, proving that exceptional sharpness does not have to come at the expense of durability.
Maintaining the legendary sharpness of kanetsugu knives, especially those crafted from high-performance steels like ZDP-189, requires specialized sharpening techniques. Due to their extreme hardness, traditional pull-through sharpeners are generally unsuitable and can damage the delicate edge. Instead, whetstones are the preferred method, offering precision and control essential for these premium blades.
For ZDP-189 blades, using diamond or coarse grit silicon carbide whetstones (around 200-400 grit) may be necessary initially to re-establish the edge if it’s significantly dulled. Subsequent sharpening should transition to medium-grit stones (1000-3000 grit) for refinement, followed by fine-grit stones (6000-10000 grit) for polishing and achieving a razor-sharp finish. Maintaining the Hamaguri-ba convex profile during sharpening is crucial, requiring a slightly rolling motion rather than a flat angle.
For Kanetsugu knives made from VG-10 or SP-G2, the sharpening process is more forgiving but still benefits greatly from whetstones. A 1000-grit stone can effectively sharpen and a 3000-6000 grit stone will polish the edge to a fine working sharpness. Regularly honing with a ceramic honing rod can extend the time between full sharpenings. Investing time in learning proper sharpening techniques or seeking professional sharpening services is vital to preserving the peak performance of your Kanetsugu investment.
While kanetsugu knives are built for durability, proactive care is essential to prevent rust and damage, especially for blades made from high-carbon stainless steels. Even stainless steel can rust if neglected, particularly when exposed to acidic foods or left wet for extended periods. Simple habits can significantly extend the life and beauty of your Kanetsugu blade.
Immediately after use, wash your Kanetsugu knife by hand with warm, soapy water. Avoid dishwashers entirely, as the harsh detergents, high heat, and abrasive action can dull the edge, damage the handle, and cause pitting or rust spots on the blade. After washing, thoroughly dry the knife with a soft cloth. Do not allow it to air dry, as residual moisture is a primary cause of rust.
Proper storage is equally important. Store your Kanetsugu knife in a knife block, on a magnetic strip, or with a blade guard to protect the delicate edge from accidental impacts with other utensils. Avoiding improper cutting surfaces, such as glass or ceramic, is also crucial, as these can severely damage and dull the blade. With these proactive care steps, your Kanetsugu knife will maintain its pristine condition and legendary performance for decades.
Sustaining the superior performance of your kanetsugu knives over years of use requires consistent maintenance habits that go beyond basic cleaning. Regular honing, proper storage, and periodic professional sharpening are key components of long-term ownership. These practices ensure that your Kanetsugu blade remains a reliable and efficient tool in your kitchen arsenal.
For most users, a ceramic honing rod can be used every few uses to realign the microscopic edge of the blade, delaying the need for full sharpening on whetstones. However, honing only straightens a folded edge; it does not remove steel to create a new one. Therefore, periodic sharpening on whetstones will still be necessary to restore the true sharpness of the blade once honing is no longer effective.
Consider professional sharpening once every 6-12 months, especially for highly specialized steels like ZDP-189, if you are not confident in your own whetstone skills. A skilled sharpener can restore the Hamaguri-ba profile precisely. Additionally, periodically inspect the handle for any looseness or damage and address it promptly. By integrating these diligent maintenance habits, your kanetsugu knives will continue to perform at their peak, serving you reliably for a lifetime of culinary endeavors.
When considering an investment in high-performance Japanese cutlery, kanetsugu knives often find themselves in direct comparison with other industry titans. Brands like Shun, Miyabi, Global, and Tojiro each offer unique strengths, but Kanetsugu distinguishes itself through its specific combination of traditional craftsmanship and pioneering metallurgy. Shun (https://shun.kaiusa.com/), for instance, is known for its exquisite Damascus patterns and excellent fit and finish, often appealing to those who value aesthetics alongside performance.
Miyabi (https://www.zwilling.com/us/brands/miyabi.html), part of the Zwilling J.A. Henckels group, also produces beautiful Japanese knives, often focusing on traditional Japanese blade shapes and premium steels. Global (https://www.globalcutlery.com/) stands out with its distinctive one-piece construction and dimpled handles, prioritizing balance and ease of hygiene. Tojiro (https://tojiro.co.jp/en/), on the other hand, is lauded for offering exceptional performance at more accessible price points, making professional-grade Japanese knives widely available.
Kanetsugu carves its niche with its revolutionary Hamaguri-ba edge, providing superior food release and durability, and its groundbreaking use of ZDP-189 super steel. While other brands may excel in specific areas, Kanetsugu’s blend of centuries-old Seki tradition, commitment to the Hamaguri-ba grind, and innovative material choices provide a compelling value proposition. This unique combination ensures that kanetsugu knives stand shoulder-to-shoulder with, and often surpass, their esteemed competitors in critical performance metrics.
Deciding if a Kanetsugu knife is the right choice for your kitchen involves assessing your specific needs, culinary habits, and budget. If you are a professional chef or a serious home cook who values uncompromising sharpness, exceptional edge retention, and a knife that can withstand rigorous use, then a Kanetsugu knife is an outstanding investment. Their ZDP-189 series, in particular, offers performance that few other brands can match, making them ideal for those who prioritize long-lasting precision cutting.
Consider your willingness to engage in proper knife care and sharpening. While durable, Kanetsugu’s high-performance steels require specific sharpening techniques, especially the ZDP-189, which is notoriously hard. If you prefer low-maintenance tools that can be easily sharpened on basic sharpeners, a Kanetsugu might present a steeper learning curve. However, for those willing to learn or invest in professional sharpening, the rewards are immense.
Ultimately, a Kanetsugu knife is for those who appreciate the art of bladesmithing, the science of metallurgy, and the tangible difference that a meticulously crafted tool makes in the kitchen. If you seek a culinary companion that combines historical legacy with cutting-edge innovation, then adding one of the exceptional kanetsugu knives to your collection will undoubtedly elevate your cooking experience and prove to be a worthy acquisition for your culinary journey.
The enduring legacy of kanetsugu knives transcends their immediate functionality; they are a valued acquisition for multiple compelling reasons. Firstly, they represent a tangible piece of Seki’s rich bladesmithing history, embodying centuries of inherited knowledge and artisanal skill. Owning a Kanetsugu knife means holding a tool crafted with a profound respect for tradition and a commitment to historical excellence.
Secondly, their investment in cutting-edge metallurgical science, particularly with steels like ZDP-189, ensures that Kanetsugu remains at the forefront of knife performance. This forward-thinking approach means that their blades are not just good for today but are engineered to deliver superior results for decades to come. Their innovative Hamaguri-ba grind further solidifies their position as leaders in blade geometry, offering practical benefits that enhance daily use.
Finally, the sheer durability and long-term reliability of Kanetsugu knives make them a wise financial decision. While the initial cost may be higher than mass-produced alternatives, the longevity, reduced need for replacement, and consistent high performance provide exceptional value over time. For many, a Kanetsugu knife becomes an heirloom, passed down through generations, making it not just a tool, but a cherished part of a culinary legacy, a true testament to the enduring value of these remarkable Japanese knives brands.
The enduring appeal of kanetsugu knives lies in their masterful synthesis of tradition and innovation. They are a living testament to the belief that the wisdom of the past, combined with the advancements of the present, can create something truly extraordinary. This philosophy is evident in every aspect of their knife production, from the historical roots in Seki to the modern adoption of super steels.
Kanetsugu honors the centuries-old legacy of Japanese bladesmiths by preserving meticulous hand-finishing techniques and the profound understanding of blade geometry. Simultaneously, they embrace cutting-edge metallurgical research and advanced manufacturing processes to push the boundaries of performance. This dual commitment results in knives that are both deeply traditional in spirit and remarkably modern in their capabilities.
For chefs and culinary enthusiasts, this synthesis translates into an unparalleled cutting experience. It’s the assurance that each Kanetsugu blade, whether a chef’s knife or a specialized paring knife, offers the perfect blend of historical craftsmanship and contemporary engineering. This unique blend ensures that Kanetsugu continues to carve out a distinct and highly respected place in the pantheon of elite cutlery, solidifying their reputation for excellence.
As the culinary world continues to evolve, so too does the demand for higher-performing tools. In this dynamic landscape, the future and continued relevance of kanetsugu knives appear brighter than ever. Their proactive approach to steel technology and their commitment to refining blade geometry position them perfectly to meet the escalating demands of professional and home kitchens alike.
Kanetsugu is not a company content to rest on its laurels. Their ongoing research and development into new materials and production techniques suggest a continuous push for improvement. This dedication to innovation, coupled with their unwavering commitment to the foundational principles of sharpness, durability, and balance, ensures they will remain a relevant and sought-after brand.
In a world increasingly valuing precision, efficiency, and sustainability, Kanetsugu’s focus on crafting tools that last a lifetime and perform consistently at the highest level resonates deeply. The meticulous craftsmanship behind each Kanetsugu blade ensures that they will continue to be a prized possession, enabling culinary creativity and efficiency for generations to come. The legacy of Kanetsugu is not just in its past, but in its ever-sharpening future.
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