4 Things to Know Before You Buy a Nakiri

[@FoldingScreenMonkey]

I got a $7 kiwi brand nakiri and I love it. The handle feels cheap and too light (I know the knife is supposed to be light but I hoping for a little something in my hand - it feels like balsa wood) and it seems like low quality steel but came sharp and sharpens quickly with a straight edge. At the price it absolutely can't be beat

[@AlienDogStar]

Sounds like cheap crap.

[@ianuaam6568]

​@@AlienDogStar it's not crap for the price

[@AlienDogStar]

@@ianuaam6568 hahahaha

[@lorenzoscotto2735]

About 2 years ago, I bought an Enso HD Nakiri while on sale. While I get things for the kitchen sometimes that I use less than I think I would, that knife has been the opposite case. I find myself using it more and more and I definitely would recommend it.

[@MrQuestful]

Nakiri are my favorite shape of knife, it’s really my baseline utility knife for most things except of cleaving as they mentioned. I agree that the thinner knives are great, but as a result my absolute favorite is actually a pretty economic choice: the Kiwi 6.5” “chef knife” (I know, confusing, but it’s the shape of a Nakiri). I typically have found it for less than $10 in Asian markets.

[@randyyoshida6103]

I bought two in 2008 (1 cook and 1 chef) and they are still very sharp. They have needed very little maintenance. Great knives.

[@hunterstephens4541]

Thanks for recommendation! That's a real "best buy."

[@Voxphyle]

It being labeled as "chef knife" makes me wonder if it's a Chinese chef's knife as opposed to a nakiri. Not that there's much difference, they're both square bladed knives of similar appearance. I think the blade height is the differing factor. Another knife I've always wanted. But I have too many already

[@catherinelooke1499]

Totally!! Love Kiwi knives. Cheap but effective, easy to achieve a great edge with minimal skill. Even great for a little light garden pruning! I keep several new ones on hand in case they stop making them.

[@thihal123]

I appreciate you going into non-Western items and diversifying the American cooking palette. Bravo 👏🏽

[@josephgaviota]

What EVER.

[@VoiceOfReason5487]

I have a Global nakiri and it's fine but the knife I find myself reaching for the most is the Enso HD Bunka. The bunka's shape is similar to a nakiri but has a pointed tip that I find useful from time to time.

[@malaise92]

Did you end up buying the Enso? If so, how did you like it? Just bought one and currently awaiting delivery, but I was wondering how it would hold up over time

[@bruxist]

Would love for you to review Chinese-style "cleavers"

[@jase_allen]

They reviewed cleavers 3 years ago.

[@steev927]

I've been using a $13 Nakiri that I got at Japanese market shop about 6 years ago. It was basically a uni-tasker so I wasn't paying more than $20 for one, and the one I picked up has been fantastic. It basically looks exactly like the winning blade from the video, just a different manufacturer. Only had to whetstone a few times over the years, but I always hand-clean it after every use, since the wood handle is untreated.

[@Thommadura]

The difference is most likely the use of a much higher end steel for the blade. Anyone can make a Knife - but it is unlikely you will get high end steel in a $13 knife.

[@steev927]

@@Thommadura What matters more, the quality of the steel or the sharpness of the blade?

[@Thommadura]

WHen you are sharpening you are actually Thinning the blade on the edge so a harder steel - while might be harder to sharpen - will maintain its edge far longer. I recommend real Japanese (China has a Knockoff) VG10 steel - it is a happy medium - harder than German Steels - but easy to sharpen - for a home cook. There are harder so called powdered steels but they are not easy to sharpen and fact is the VG 10 will get really really sharp - sharp enough that I would protect it from use by children for instance. Tojiro DP knives are good quality, have a VG10 Blade, and are relatively affordable compared to some others - Chef Knives To go has them on the internet. The other difference between steel is that German Knives are normally sharpened to a 20 Degree angle while Western Style Japanese Knives are generally sharpened to a 15 degree angle - and are generally not as thick as German Knives as well - This makes them seem sharper every time.

[@timhansen2577]

Kiwi brand are awesome. And cheap. The handle is thin and easy to grip the blade properly without extra weight. Very thin blades.

[@grahammcfadyenhill9555]

I bought two Kiwi Nakiri knives, and the total was $16.99 CA in 2021. Unbelievably sharp. What a deal.

[@niro5]

I've bought 10+ kiwi nakiri knives as Christmas gifts over the past 15 years everyone raves about it!

[@justplainrye]

Glad you're sharing this info. I love my Homura Guren, but at almost 3 mm and 255 grams, it's not the kind of Nakiri most people should buy

[@2Wheels_NYC]

Cool review. If I recognize the logo, I believe the heavy 10 oz guy is a Dalstrong. Great knives overall, but they missed the point of what this blade is. I personally use a Kikuichi Nakiri at home, plus a few more of their wonderful blades. It's worth spending the money on this guy as it is not your main knife, but a specialty knife. Go for the slimmest blade, but make sure you know how to maintain your edges.

[@Will-s1s7p]

Lived in Japan for six years. Have the winning knife - it is fantastic - as are many other knives from the manufacturer. In addition to overall weight - it is perfectly balanced. Paid about 65% of the price stated in the video in the Kappabashi district of Tokyo. Not sure I’d recommend it at the price suggested in the video.

[@ericswain4177]

Calphalon 17.8cm Nakiri Katana Cutlery Knife is my go-to knife. Go with what is best for you and your purpose.

[@texasnurse]

I bought my husband a Milk Street Nakiri for Christmas. I love it.

[@richardg8651]

Milk Street? Never heard of him. 😆

[@willjay916]

​@@richardg8651oh Mariah!

[@weege001]

@@richardg8651 we dont cry over spilled milk, or lawsuits

[@sociopathmercenary]

Sounds like you bought yourself a knife lol

[@jacobprince6602]

A what street?

[@kcgreygoat]

I have not found the Masutani VG1 Nakiri 165mm available anywhere for almost 2 years. I love ATK for its recipes and equipment reviews. I just wish their best buy recommendations were "buy-able"...

[@Alsry1]

you can get the vg10

[@carolez8582]

@@Alsry1where? I can’t find either the V1 or the V10.

[@Alsry1]

@@carolez8582 carbon knife co. I just googled and found it lol

[@rutviksaptarshi745]

I bought the VG1 in Portland Maine about 1.5 years ago

[@JoJo-JoJo-JoJo]

I posted 4 days ago about not finding the VG1. I received my Masutani VG10 Damascus Nakiri for $95.00 yesterday from Carbon Knife Co.

[@error404BrainNotFound]

I've been a chef for 6 years and at home the nikiri and 5 inch utility are my go too for 99% of my food prep. The cleaver takes care of the other 1%

[@rohanlg790]

It’s my favourite knife EVER!!!! I love Mine so muchhhhhhhh

[@Nurple17]

I like how many people are mentioning the Milk Street knife, considering who you see promoting it in their commercial. Just saying, a certain knife maker reviewed it alongside other knives and wow...

[@pramodjindal13]

Bahut acchi jankari lagi

[@TheMrMused]

I still use my German knives, but after starting with hand-made Japanese knives (yes, not "hand made", these are hand-forged) a few years ago, I only use the German knives when I need to get medieval. The precision, weight, sharpness, edge-holding, and handle (I loathe western handles now) comfort are lightyears beyond the typical chef's knife. The ability to cut foods with minimal cell crushing and a really smooth cut surface ramp up the food quality as well. I find myself enjoying cutting veggies so much that I make more veggie dishes as well, so there's the eating healthier aspect. Looooooooove my nakiris. Also love my sujihiki, deba, etc.

[@aajohnsoutube]

I have about 40 Henkel pro-s in box these days. Gone all Japanese “guild-made” and Global for the family.

[@TheMrMused]

@@aajohnsoutube heh! kinda similar. I use my Pro S knives to mash garlic. ;) Otherwise I'm wielding Takeda, Nigara, or Kobayashi.

[@markcoopersmith2280]

I bought mine 25 years ago for $20 and it's still razor sharp.

[@Thommadura]

If you actually use the knife to cut Vegetables - on a Cutting board - it cannot stay Razor sharp that long.

[@ludwigwinter6795]

Sounds like you never actually used it 😂

[@cdbsk76]

Looks like you got a little Nakiri knife action going there...

[@mikeslimjimlim]

I was looking for this comment

[@danfry1669]

Do you ever use saws in the kitchen??

[@leester9487]

Not sure if this comment is serious but yea. Any serrated knife is technically a saw. I have a 14 inch scolloped slicer that I hardly ever use, and I would consider that a saw. Then there are those electric knives, which are basically food saws-all. Butchers use band saws too.

[@danfry1669]

I have several that I use when I need to cut larger bones. Is there any chance of getting a review of what is out there?

[@OktoberStorm]

Was hoping to see the Global in action. Oh well, maybe in another video

[@jlastre]

Of the links in the description only three go to Nakiris. Why is ATK pointing to unrelated knives (other than they are Japanese)?

[@meikgeik]

LOVE my nakiri that I got from Burrfection for $60. It's consistently the sharpest knife in the house, and my favorite for things like potatoes, carrots, etc.

[@JamesDumas-b1x]

Glad to see Ryky getting some love.

[@C3Cooper]

There is one key attribute that Adam neglected to discuss regarding the Nakiri...the bolster shape. Both the Masamoto and Masutani have varying degrees of hard transition to blade at the bolster (Masutani a little more of a sloped transition). This is less than ideal if you are a wielder that likes to grip up on the bade. I really like my MAC Pro Nakiri; light, sharp, and a very comfortable grip - priced mid-way between their two recommendations.

[@ericinla65]

BEWARE of expensive Japanese knives. They are excellent. But as they said they are easily chipped because they are so hard/brittle.

[@jacobprince6602]

I own a wustof Nakiri and it is my favourite knife I’ve ever owned. I currently don’t own a “chef” knife. I do everything with a nakiri and petty knife. I especially like its ability to move ingredients like parsley from the cutting board to mixing bowls etc.

[@bobcat409]

All of that thunking has to be hard on that blade

[@epona9166]

I'm surprised you picked the knife with the smooth oval handle. When you were reviewing regular chef knives (where the Victorinox won again), you pretty much disqualified a knife that had a smooth round handle like that -- because of the handle. Granted an oval won't roll around in your hand like a round one, but still it doesn't seem like a secure grip.

[@CalvinMorris-cf8jk]

kiwi brand good.

[@JoJo-JoJo-JoJo]

Adam: look at that, that's such a beautiful slice of cabbage... Bridget (saying to herself): Well I am a super professional, don't cha know 😂 All kidding aside, thank you for this. I've been wanting a Nakira for about 2yrs now. But which to buy? Now I know, thanks again. Edit: The Masutani VG1 was sold out the places I was looking but I found this at Carbon Knife Co... Masutani VG10 Damascus Nakiri for $95.00 Weight: 154g 5.4 oz Edge Length: 165mm Height at heel: 44.7mm Spine thickness: 1.4mm It's beautiful! Thank you ATK for my Nakiri wait is almost over! 2nd edit: I received the Masutani VG10 Damascus Nakiri Friday. Wow! It is totally a beautiful knife and scary sharp out of the box. A dream to work with. I sliced some potatoes so thin that I had potato chips 😋 Thanks again ATK 🤩

[@matilijapoppy1140]

but…they quoted $70…

[@Alsry1]

@@matilijapoppy1140 vg10 is a more premium steel so it will cost more

[@peterterry7918]

Never in my knife drawer. I have a wall mounted magnetic bar.

[@leester9487]

They are awsome. I wish I had wall space for one. I do use a slotted an insert in my drawer, though.

[@shllybkwrm]

I've also switched to a bamboo drawer insert while child-proofing my kitchen.

[@desertfox3860]

I have 3 magnet bars mounted on the outside face of 3 different cupboards. It's very handy.

[@AlienDogStar]

The test kitchen is sloppy for throwing a bunch of gyuto links in the description.

[@blondeenotsomuch]

Some of your links are broken or inaccurate.

[@barbarac8422]

Interesting, thank you!

[@robind.5370]

The Best Buy doesn’t link to the item you recommend. And is half the price. Is the thickness and weight the same.

[@NateKnows]

Hold a knife before you buy one. 😊

[@211teitake]

Adam got way close to Bridget for the comfort. She could stand and backed up after a few minutes. 😂

[@Trina_White]

Adam and Bridgette are awesome! Love from Canada 🇨🇦 Thanks to you all!

[@sandhill9313]

I own a couple and use them probably more than any other blade shape, but both of mine have no points and I often have to grab another knife when I need a point 🙂

[@arevee9429]

Absolutely NOT a cleaver unless you want to chip the blade.

[@mikestanley4457]

Don’t tell the masses about these brands. Prices will go up and stock will disappear. Masutani makes amazing small (180mm) gyutos, santokus, and nakiris all $80 and under

[@edeyden1326]

Based on what I could see, some of the knives looked like a one-sided single bevel as opposed to the typical two-sided bevel. Is that correct? Which means buyers need to be careful to buy a right handed or left handed knife.

[@sunshinecycling]

Website says $245 for the winner, 1 day after you posted this video...not $210...odd

[@carolez8582]

This is from several years ago and the knives they mention as best are no longer available.

[@WS102]

Nice video, but always use wood cutting boards with Japanese knives to prevent damage and to prolong the sharpness of the blade. Also slice, don't chop. Hinoki (Japanese Cypress) is a fantastic cutting board wood for use with Japanese knives. If you must have a European knife, I'd recommend the Wusthof Ikon. It's a fantastic knife. For the Japanese blades, there are too many good ones to count, as so many of them are fantastic.Try them and buy what works for you.

[@chrissstttiiine]

Bridget, your blush is stunning!

[@cwelch0625]

Yes!!! "Don't use it as a cleaver." Ask me how I ruined my knife trying to hack through a lamb shank. 😢

[@strayiggytv]

I used my cleaver as a cleaver and still ruined it on a ham bone. i feel you man

[@virginiathornton]

💔

[@JoJo-JoJo-JoJo]

Oh noes! 😨

[@sandhill9313]

A cleaver is much like an axe, heavy and relatively blunt. What most people refer to as "chinese cleaver" is properly called a vegetable knife 🙂

[@dillarddillard-p4e]

eeeeek ! Sad you lost your knife. Painful to hear.

[@TheKirik71]

My favourite chef, Jonh Silver, helping me to improve in kitchen again

[@hoobeydoobey1267]

Links either do not work or go to non-nakiri knives.

[@Amadeus451]

Personally, my vegetable cleaver has almost entirely replaced a chef's knife for a majority of my prep at my shop and at home.

[@Shane-zl9ry]

The flatter the edge the better. I was disappointed with my Global Nakiri, too much rocker. 😎

[@beammeupscotty1955]

I'm surprised you didn't test the Mercer Nakiri. That's the one I settled on and it works great but only cost me about $29.00. I dislike conventional chef's knives and the Mercer Nakiri is my most used knife.

[@jamesgreen5431]

The first she used was a Mercer

[@beammeupscotty1955]

@@jamesgreen5431 I think you're mistaken.

[@jamesgreen5431]

@beammeupscotty1955 second from the board and the one he handed her is a dead ringer for a Mercer M23660 Renaissance Nakiri. The Mercer logo can briefly be seen

[@beammeupscotty1955]

@@jamesgreen5431 I couldn't see it.

[@priayief]

Please! I am a knife addict! I don't need any more knives! I enjoyed the video anyway. Thanks.

[@Samtagri]

The Global!!! What about the global?!?!?!

[@Samtagri]

Because I'm going to buy the global anyway, unless you come here and say that it really sucks.

[@byronholmes2496]

Good day to all.

[@cutley2b]

I have an array of good knives and wanted to try a few Japanese knives. I didn’t want to spend a lot of $$ initially until I knew which style I would prefer so I purchased several cheap Japanese knives off Amazon. My absolute favorite is the Nakiri. I go to that knife for all prep work…even over my expensive Henkel Chef knife. That Nakiri is just a joy to use. And the funny part is it cost only $20 and I still use it three years later.

[@1OKToni]

My first one was Martha Stewart about 15 years ago. I just got a stainless one from Aldi and performs better than my friends bought for $200+.

[@leester9487]

Ah, the knife fetish. I had this affliction for 10 years, but I'm better now.🤣Without my addiction, I was able toI spend my money on things like fancy enameled cast iron, a Vita-mix, and select pieces of tri/five ply stainless.

[@beastmastreakaninjadar6941]

Should have pointed out that they are single bevel, so you need to order them for right or left handed.

[@matuko313]

Oooh, want!!

[@andrewb9942]

Actually, usuba is better when you are working with that quantity

[@Alsry1]

no its not, an usuba is specifically made for the katsuramuki technique. it is much thicker than it's double beveled counterpart, the nakiri, and tends to wedge if used on large vegetables. very good for fine dicing a thin slice though

[@jimmy.r.minnelli]

Is that George "Goober" Lindsey?

[@aajohnsoutube]

You missed a big point. Many are single bevel which takes getting used to. Matsumoto knives are very nice - I’m pretty sure that is their cheapest commercial line. Would not recommend it. Replaceable handle (who does this in the US?) and needs skills to maintain. I’d take the Global (I have it and 4 others) just because it is just so easy to sharpen. I have the Shun Pro as well. it is just pretty.

[@Nurple17]

Skill issue

[@HellGatefr2]

Usuba are single bevel, not Nakiri

[@Semper_3.14]

Cutco just recently released a nakiri. I like it a lot. I noticed the Test Kitchen doesn’t include Cutco in their knife tests. Any particular reason?

[@chrishewitt4220]

I have a wide range of Global knives. And also StCG(including the 7" Nakiri). Love the sharpness and precision, but you do need to learn how to maintain them over the long term. And never in a drawer, or in the dishwasher... always either in a knife block (blade up, not resting on the block) or on the wall via a magnetic strip.

[@Alsry1]

its also good to keep them on their side in a cabinet if you have neither of those

[@rachellemazar7374]

I have the Milk Street nakiri and I love it😄

[@mellobk1]

Hmm?,…No Milk Street Nakiri! 👀

[@anncarlson1396]

👀

[@katebowers8107]

Good riddance to bespectacled rubbish.

[@michaelkagan6910]

Lol.....I was thinking the same thing

[@tkozikow]

That would be funny if someone mentioned Chris Kimball

[@katebowers8107]

@@tkozikow I’m assuming the original poster was making the implication, and, like me, not naming names for humorous effect.

[@liamball8335]

Wow inflation. That link to the Masamoto shows a $325 price tag!

[@Skylyned]

You guys chipping knives on butternut squash very often?

[@thaisstone5192]

I always use a cleaver on a butternut squash.

[@eclecticexplorer7828]

One thing that people should be aware of is that Japanese knives are typically beveled on one side only, and they are designed to be used by right-handers. The selection of left-hand beveled knives or double-beveled knives is quite limited by comparison. As a lefty, I would have liked to have heard some mention of knives for left-handers.

[@Alsry1]

nope, not for nakiri. or any of the modern shapes like santoku gyuto or bunka unless specified. single bevel is only for traditonal shapes like the yanagi, deba, usuba/mukimono, kiritsuke. etc

[@lorenzoscotto2735]

I’m a lefty too. I ran into more of a problem with Japanese knives when it came to handle shapes. A lot tend to have D shaped handles, which fits the shape of a right hand comfortably. I found that Enso knives, a line from Yaxell, were comfortable and great to use, and had a great variety of useful Japanese and traditional style knives.

[@nickvoutos8265]

I listened 4 times i still cant make out what the name of the 70 dollar one

[@rockys7726]

I wish you could do an episode on Chinese cleavers.

[@anubizz3]

You forget this is Murican they allergic to the word Chinese.

[@jaysimmons6268]

You get all this plus a pot holder for 3 easy payments of 19.95

[@dbmnfinity1]

❤❤❤❤❤❤ Adam ❤❤❤❤❤❤

[@petejohnson6260]

Where is Miyabi?

[@brokenrecord3523]

I make knives and buy a few very nice knives before I start designing my own. All the nakiri I bought, I didn't like. I don't make them.

[@Shroomunati]

A 10 inch chef knife does everything

[@donnalthood3102]

He said ".this is a vegetable knife" and they tested it by slicing partially frozen steaks!

[@mungbean345]

Maybe they were trying to simulate an average homemade weeknight meal where you might be tired or in a hurry and prepping vegetables and then wouldn't want to dirty another knife to slice your still barely frozen steak for stir fry. 🤷‍♀️

[@stevenhaas9622]

Meh just buy a good japanese chef's knife with a thin blade and an asymmetrical grind to the edge.

[@briannichols7399]

Sorry but her cutting technique needs more pushing and not up and down. then dragging across the board.

[@mensaconservative7887]

Maybe I’m crazy but it looks like every one of those blades has a gentle curve.

[@mugen2002]

GLOBAL, made in Japan fully out of stainless steel that wont rust.

[@razorrich]

Right on! And the all metal construction, no bacterial growth on the handle as well.

[@EnfieldsMikeP]

knifes

[@ALegitimateYoutuber]

Last

[@pasty.muncher]

Please tell me this was filmed in the past. If not why are all the minions having to wear masks

[@shllybkwrm]

What on earth is this noisy plastic board you're testing on?? Can't be great for the knife, right?

[@ThreeDee912]

It’s an OXO cutting board, they did a roundup a while ago and preferred it in their plastic cutting board test. It’s slightly raised so it makes some noise but the plastic is fine for not dulling the blade and it’s easy to handle and wash. They also did one on wood cutting boards in a separate video.

[@narq5099]

$255 is too much for a "supplemental" knife.

[@stevecotes301]

What an absolutely frustrating review. Great, you had a bunch of people review a bunch of knives. But you don't tell us which one you reviewed and how they scored. Then you tell us the "winner" and "runner up", and provide links to a few. But the links don't work. I'm taken to general knife shops to try and find the one you might have talked about. Or, I'm taken to a completely different knife. Seriously, links to knives that weren't reviewed. Why, what purpose does this review serve. Why not provide the scoring data for us to look over and evaluate for our own use? Why not provide a list of those tested, basic weight, blade thickness, and overall score by testers? I know from prior reviews, comparing products I own, I sometimes agree, but often find my use doesn't align with you assumptions and my scoring is different. Your "best" I find often doesn't work well for me because of my needs, but your 2nd or 3rd choice is ideal for me. The more I watch the ATK reviews, the less value I find. I'm certainly not inclined to pay to subscribe to something with so little information, "fluffy" data and wrong links. This is sad, you should do better.

[@markroush9120]

Unless you don’t have a chefs knife, nakiri is redundant. If you have a chef’s knife, a paring knife, and a bread knife, everything else is just table clutter.

[@johnkim1043]

She has absolutely horrendous knife technique.

[@jamestam374]

Unnecessary

[@loki2240]

Food nerds, unite! 😂

[@bobby_greene]

I'll take my $4 nakiri that i got from an asian market

[@unknownhollow4141]

''It's not a bone cleaver'' = they're reading from the same script as everyone else. Although true, the conclusion must be that ATK = consumer propaganda.

[@thaisstone5192]

(271) I'm too bloody cheapie-arsed to blow away a ton of lolly on a knife..

[@leester9487]

Well said mate.

[@cypresspeter2008]

nee kee rhee.... not nee keer ee

[@matthewplaskon1473]

That woman is sooooo hot!

[@thwwoodcraft1449]

"Arsenal" Must we use the language of war & violence? As an ethical vegan I'd like to say the answer is a resounding NO.

[@Nurple17]

Tl;Dr, You should use more discretion and be less discriminating of people's vocabulary, because there's absolutely no violence going on here. The word "information" was originally conceived by the French as a descriptor of the many things that can be learned from a crime scene and then used as evidence, more specifically, the word was used to refer to murder scenes. In other words, the use of the word "Information" was originally synonymous with a certain specific type of violence. However, as per the tradition of the English language taking and adopting words for its own use, the word itself became what's referred to as an "uncountable noun", meaning the word has not only taken on more than just one or two meanings, but also more usages with very different usages. In fact, there are now even more definitions of "information" as a non-violent term than the ones that are, which all are very different from how the word was originally intended to be used. "Arsenal" has also had the same thing happen, originally being French and then kidnapped and made English, only not quite so broad. The third definition of arsenal, listed by Google is "an assortment or collection of things". I would argue that the third definition by itself could technically warrant an entire redefinition of the word to mean "an assortment or collection of things that are meant to be used, in regards to a form of discipline". The word "discipline" itself can be taken to mean "the application of wisdom through dedicated study of collected experiences; to construct a mental arsenal of knowledge of cause and effect via thinking". A library can be referred to as an arsenal of collected knowledge meant to educate and inform. A dictionary can also be defined as an arsenal of alphabetized words and their definitions meant to inform the user how words should or could be used in day to day life. Actually, you can define the concept of a book or booklet as just that. If however we stick only with the definition that you referred to, then the world becomes skewed and bleak. Restricting your knowledge of words to one definition per word is no way to live your life. Another way to put it is knowing the word "protein" isn't only restricted to the "end result of the standard human relationship with animals", as there are vegetables and even grains that also provide the same or even analogous proteins. Even the word "violent/violence" has had different definitions added to it, so there's more than just a single way to think about it. Even a word that is also synonymous with it, "war", also has undergone some evolution that isn't as much of a product of discrimination, as it is also a product of the word "discretion".

[@RIPMrAlwaysFirst]

First

[@RIPMrAlwaysFirst]

Don’t get upset! Remember, I’m Not MrAlwaysSpams

[@jeffreywhitaker5154]

LOLOLOL😝😝😝