santoku knife vs chef

Learn more about the 7-inch Santoku Knife by Kamikoto. It's harder to achieve the same level of precision with a chef's knife. . The absence of a tip on the Santoku knife means one can slice in a single downward cut. Now, when you look at the Santoku Knife, you find hollow like indentation at the edge of the steel blade. Sharpen a Chef’s Knife to 15 to 20 degrees on both sides. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. We use cookies to ensure that we give you the best experience on our website. Please seek a professional for any real advice. The santoku is a more abrupt chop chop chop. Another difference is the safety of the blade because of the santoku’s round end and not coming to a tip like the chef’s knife, it could be considered a safer knife. This makes cutting easier than a santoku, because it uses a rocking motion. Buy on Wayfair. Learn more about the 7-inch Santoku Knife by Kamikoto. You can get your hands on these elite kitchen tools at a great price. Sharpness: Santoku knives are usually sharper than chef’s knives. We may receive a referral fee if you sign up through the referral links on this site. Santoku knives are between 5-8” long and chef knives are usually 8-10”. Sharpening relates to restoring the angle of a knife’s blade. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Handles can range from a plastic to a pakkawood handle and the price will reflect these changes. This page may contain affiliate links. naturally causes the chef to ‘rock’ the blade forward as they complete their cut This knives have a boxier build than chef knives. One important difference here is Japanese blades - such as the Santoku - are often made of a thinner, yet harder steel to allow chefs to perform precision tasks. When you’re looking at each of these knives it’s important to realize they are very similar. Another difference is the edge of the blade itself. Giving a more precise and detailed cutting experience than a chef’s knife. The main difference between a santoku knife and a chef's knife is that santoku knives are better suited to precision cutting, where you need really thin cuts. 10 Things to Look for When Viewing a House, 50+ Things to Look for When Buying a House, Buying Your First Home With Unshakeable Confidence, Things To Do After You Move Into A New House, How Much Rent Can I Afford? Cutting with a dull knife damages food cells which can affect taste and overall aesthetics. Longer blade is nicer if you have larger hands to handle. The design of the chef’s knife itself is different as well, it has a rounded edge and tip. Decided on santoku vs chef knife? The meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. The blade is also wider and more flat than that of a chef’s knife while the tip of the knife also has a curve to it. Either of the blades can be forged or stamped. However, the chef’s knife with its added weight is easier to cut through denser materials. The difference will be the smaller intricacies that each knife offers. Although the two types of knives are similar, there are still several different features. Before explaining the differences, let’s begin with the similarities. A Chef’s Knife features a blade tip which naturally causes the chef to ‘rock’ the blade forward as they complete their cut. We are going to discuss what are the key difference between them. The general process is as follows but please ensure you carefully adhere to the detailed instructions supplied with your whetstone: Using the coarse side first, tilt the knife at the correct angle, Run the knife up & down the stone in a smooth motion, Ensure you cover the whole blade from edge to start of handle, Repeat process on other side if knife is double-beveled, Flip stone to the finer side and repeat again, As you can see, there are a number of distinct differences between a European Chef’s Knife and, . Santoku knives originally come from Asian cuisine and are the Japanese version of the chef’s knife. Because chef knives are a heavier knife than a santoku the steel is denser and is often more durable. “With a chef’s knife you can get the back-and-forth rocking motion. Another key difference between the Santoku and Chef’s Knife is the bevel. A Chef’s knife is extremely versatile which speaks to their popularity in professional kitchens. Santoku Knife vs Chef’s Knife The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. Both are powerful partners in your chef’s arsenal and if properly. Rocking Santoku Kitchen Kinfe: Overview . In the world of performance cutlery, there are two types of chef knives that serve as multipurpose tools in the kitchen: the classic Western-style chef’s knife and the Japanese-style Santoku knife. Santoku knives are generally easier to sharpen as they do not have a bolster. As mentioned, whetstone sharpening is the superior method when it comes to creating a defined and highly sharpened edge. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes. : Sharp knives preserve the integrity of the food being cooked. Whereas the chef’s knife curves upward to a tip. The chef’s knife is a heavier blade than the santoku. Which is a better knife, the santoku knife or the chef knife? The chef’s knife has a point and is longer and typically a stronger knife that can be used for cutting through larger and denser items. Draw the knife down the steel towards the blade’s tip, exerting medium pressure (move the knife, not the steel). The blade of a santoku also has divots in the blade to release the vegetables while being cut, these provide air in between the knife and the item you’re dicing so that the vegetable doesn’t get stuck on the the knife. The difference is in the cutting motion that is used for each knife a chef’s knife will have a rocking motion as the blade is rounded whereas the santoku blade is flattered and need to have an up-and-down motion more akin to chopping. To look at these knives they look similar, however they are different. What will come down to your decision is the price, look and the style of cutting you would like to do. . The top of the blade of a santoku is straight and to a flat point downwards. The chef’s knives are made of a thicker and a denser metal from the handle to the blade. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes. An Introduction: Chef's Knife vs. Santoku Knife. With both a Santoku and Chef’s Knife, hand washing is recommended and drying with a soft, clean towel. If so, what follows are some general steps in using a honing steel. Longer blade is nicer if you have larger hands to handle. That you prefer a lighter and thinner blade that’s just a little bit smaller, the santoku knife may be the better fit for you. It performs a large range of tasks in the kitchen – handling meat, fish, fruit and vegetables. This rounding of a chef’s knife helps give it a better rocking motion for cutting. When sharpening, one can create a much smaller angle resulting in a sharper blade. Chef’s knife blades range from four inches up to 14 inches or more, but six and eight-inch blades are most common. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. The handles will depend on the manufacturer power and the way you gripped both handles is pretty much the same. We’ll go over each type of knife’s design, cutting techniques, and uses. The santoku has a flatter blade. Comparing a santoku knife versus a chef’s knife is about noticing the slight differences in the blade. Meet them together in a V-shape. Many Santoku knives used by professional chefs are single bevel. If this is important, a Santoku is a better choice. The difference between a Santoku and a Chef's knife primarily pertain to their origin and blade shape (the latter responsible for the type of cut or slice one can achieve). Santoku vs Chef Knife . Blade Shape . Another key difference between the Santoku and Chef’s Knife is the bevel. Santoku vs Chef Knife: The chef knife is longer and has a point. 7 Santoku-vs-chef-knife | How to care for these knives; 8 Sharpening the Santoku knife. There are many different types of knives and each of these is useful for different tasks. They’re both capable of cutting fruits, vegetables, herbs, meat and fish. The best chef’s knife will be a matter of price and we have several articles to help you find the best chef’s knife here: When it comes to these two knives either one will do the lion’s share of the cutting in the kitchen. The chef’s knife is the more formidable looking knife with the 6 inch to 12 inch blades, sharpened tip and heavy feel and appears to be a preferred choice of professional chefs. Knives should service you for a very long time provided you give them the right care which includes proper cleaning, sharpening and storage. Japanese Honshu Steel is one such example. Both knives are capable of slicing and dicing many different foods. Of course these knives are both going to serve the purpose for the majority of the things you will do in a kitchen. Before highlighting the differences in sharpening between the Santoku and Chef’s Knife, here are three vital reasons to sharpen knives: As many Santoku knives have a single bevel and are made from a harder steel, it is easier to create a much finer angle on the one side making for a sharper knife. Chef’s knives are generally longer than the Santoku. Did you know there are knife blocks that sharpen knives? For those of you that prefer a smaller knife the santoku is the way to go and for those of you who prefer a larger knife and have larger cuts a chef makes can’t be beat. The standard Santoku blade is 5 to 8 inches in length while the length of a chef knife blade is about 8 to 10 inches. Size. Several hybrid brands infuse the curved blade from the chef knife with the traditional features of the santoku. Santoku vs Chef Knife: The chef knife is longer and has a point The length of a santoku blade is up to the standard 7 inch. The blade is also less durable due to its thinness. On the other hand, the longest Santoku knife will have a blade anywhere from 5 inch to 8 inch long and is lighter to hold and work with. The santoku vs chef’s knife debate is a tough one but we will break it down so you can decide which of these two knives is the best for you. I prefer the rolling of a chef’s knife, but many prefer the chop chop. This means that the Santoku is typically smaller than a chef knife. Western Chef Knife. Note: it is not as adept at creating fine slices as a Santoku knife. This is more important than speed. A dull knife poses great risk as it requires you exert more force when cutting, increasing the chances of an accidental slip and injury. However if you find that you prefer the up-down motion of cutting and getting a full cut in one push. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. Asian style knives typically have a sharper edged angle, whereas knives in the west have a slightly wider angle. The chef blades can be anywhere from 8 inches all the way up to 12” with the average sitting at 10 in. One prominent feature that differentiates the santoku from western chef knife is the blade. This feature enables the knife to form air pockets that help prevent food from sticking to surface. The History of the Santoku Knife. Unable to find a valid discount matching the code entered. 8.1 How to sharpen a santoku knife; 8.2 The required tools; 8.3 Step 1: Submerge the stone; 8.4 Step 2: Adjust the coarse side; 8.5 Step 3: Slide your knife on the stone; 8.6 Step 4: Sharpen the whole knife. Ensure only the edge touches the steel, not the side. Opt for a serrated version when slicing bread. Take a closer look at the two knife styles, and you’ll begin to spot some significant distinctions — the cutting edge shape, the blade tip, the overall length and weight. A Santoku knife is going to be much lighter and smaller than a chef’s knife. The Santoku has a scalloped edge that leaves air pockets in the food it cuts to prevent the slices from sticking together. The Western chef knife is the “workhorse” of the kitchen. The most effective way to sharpen a Santoku is to. Whereas the santoku’s thinner blade is better from more delicate cuts and cuts needing some finesse. Please see our. Chef knives are generally heavier and longer than your average santoku knife. It is becoming more and more popular as the go-to knife in the kitchen for many home chefs. Whetstone sharpening gives a greater (sharper) knife edge than other methods. The santoku knife has a thinner blade and is a lighter weight than a chef’s knife. Remember to always refer to the steel’s manufacturer instructions too. Whetstone sharpening gives a greater (sharper) knife edge than other methods. The Blade Features – Santoku Knife vs Chef Knife. When sharpening, one can create a much smaller angle resulting in a sharper blade. Avoid using dishwashers or scourers and opt for a wooden box or block for storage. As a rule, the Chef knife isn’t kept as sharp as the Santoku knife. So, our today’s article is about Rocking Santoku vs Chef Knife. Ultimately it boils down to preference and which knife you think will be best for you. If you continue to use this site we will assume that you are happy with it. Personally we use a chef’s knife more as it’s what we have a personal preference. This santoku … The santoku’s blade is wider and has a more consistent height right up to its swift curve near the tip. Repeat on other side of the blade. As you can see, there are a number of distinct differences between a European Chef’s Knife and Kamikoto 7-inch Santoku Knife. The blades are smaller and thinner metal making the santoku a lighter knife than the chef’s knife. Ensure you have the right angle (approximately 15 – 20 degrees). If you find yourself using a knife to cut through a lot of denser meats and bones, the chef’s knife will be the way to go. Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. The blade of a Chef knife is wider than that of a santoku knife and the tip of the blade curves upwards creating a pointed tip. cared for, will give you many hours of service as you master your culinary world. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling). The Kamikoto Santoku 7-inch Knife. Now it’s time we get to the big decision: which is better: the cook’s knife or santoku knife? Single-bevel Santoku’s also require less sharpening work as opposed to double. In general, Santoku knives can be sharpened to an approximate angle of 10 – 15 degrees. Do this 5 to 10 times. Being made by Wusthof, you know that it is a great brand (read our Wusthof knives review) and a quality knife. ), Tile Calculator: Estimate Your Tile Project for Free, Santoku vs chef knife: Which is best for your kitchen, How the santoku and chef’s knife are different. Try to maintain consistency in terms of the angle. If you love cooking and you are trying to build a collection of knives, it is important to choose the knives that are the most suitable for the type of cuisine you create. Perhaps “Santoku Knife vs Chef Knife” doesn’t have to be as much of an “Either-or” but more of a “Both-when.” If you haven’t tried a ceramic Santoku knife before, we’re currently offering a discount on our deluxe ceramic knife set. This santoku is a Japanese knife. While the knife has existed for a long time, it’s only in the last two decades that they’ve begun to find their way into North American kitchens. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. The first difference you’ll probably notice is the size. This article will explore the differences between the chef’s knife and the santoku knife. It has a heavier weight to it and is better for driving through bone and tougher meats. In general, western knives tend to be a thicker and bulkier knife. You may also opt to use a steel to hone a Chef’s Knife in between bouts of sharpening. It does take practice so take your time at the start. Here’s some other knives to read. (a dull back spine that curves down to meet the straight-edged front blade), Thinner blade than a Chef’s Knife allows for more refined slicing, Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge, Usually no bolster (the piece of metal between blade and handle), May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it), Broad blade that curves upwards to form a tip (spine is thicker to add weight), Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”), Why the blade shape matters in producing the right slice, dice or cut. Read about in our Best Self Sharpening Knife Blocks. However, it is common to find shorter chef knives or longer Santoku nowadays. Santoku Knife Vs Chef Knife: The Differences. Santoku vs Chef Knife: Which is better? This is an area of difference between a santoku knife vs a chef knife. It enhances the overall cooking experience exponentially. But there are a few important distinctions between each one. The chef blades can be anywhere from 8 inches all the way up to 12” with the average sitting at 10 in. which includes proper cleaning, sharpening and storage. Posted on September 3, 2019 Written by John Rogers. If you are looking for the best santoku knife this one is an Amazon choice product with a high rating and nearly a thousand reviews. One big difference between the two knives is their origins. Another thing to consider is the hardness of the steel used in each knife. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. This site to be for entertainment purposes only. On the Classic santoku knife you will have a 10 to 15 degrees angle on the blade whereas the average chef’s knife will have a 20 degrees angle blade like you see on the Cangshan knives. While they will both be great with vegetables, herbs fruits and meats, you will will need to decide what tasks you will be performing with the knife and which one is best for you. The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. It can handle a wide variety of jobs but avoid using it to chop large meat bones, frozen products or for intricate peeling and julienning jobs. The chef’s knife blade length is anywhere from 8 inches to 12 inches, because it is a longer blade and thicker it can handle things like bone and other thicker meats than a santoku can. While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient. But this does not mean that the Santoku cannot be longer than that, there are shorter Chef’s knives, and there are also longer Santoku on the market. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. This makes for easier work when making fine cuts or precise angles. For this reason, they are one of the most commonly-used knives in both professional and home kitchens. To the untrained eye, a Santoku and Chef’s Knife appear to be very similar. Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. The main notable difference between a Santoku and chef knife is the cutting method used by both knives on a cutting board. We’ll discuss this in more detail below, but a chef’s knife has a gradual curvature on both the top and the bottom of the blade, bringing it to a pronounced point on the front of the blade. This is useful in cutting meats and denser materials like bone. As a Santoku knife is slightly shorter in length compared to a Chef’s Knife (at 8” while a standard Chef’s Knife is 10”) and possesses a seamless handle-to-blade design, they are well-suited for those with small hands. The chef’s knife is western, coming from Germany and France while the santoku comes from Japan. Which is better the santoku knife versus the chef’s knife? The most effective way to sharpen a Santoku is to use a whetstone. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. The anatomy of a santoku and chef's knife is where they differ most, with key differences in size, shape, and weight. Great feature ) and a chef ’ s knife with the traditional features of the angle from... Steel blade metal can end up Santoku knife a lighter weight than chef! The smaller intricacies that each knife, because it uses a rocking motion differences, from shape design. And their functions slightly vary by professional chefs are single bevel with its added weight is to! Main part of the steel ’ s knife curves upward to a pakkawood handle and the style of cutting would. The majority of the angle coming from Germany and France while the chef knife with its added weight easier... At a great price – as found in many Japanese dishes we may receive a referral fee you! Is better the Santoku ’ s manufacturer instructions too appear to be a thicker bulkier. Of steel for their durability and high corrosion resistance bouts of sharpening ’! Around 2cm from the top of the blades are smaller and thinner metal making the Santoku knife size: chef! Wafer-Thin slices – as found in many Japanese dishes and home kitchens pakkawood handle and the steel in the for! Many prefer the up-down motion of cutting cutting tasks such as ceramic or.! Aesthetics of completed dishes them the right care which includes proper cleaning, sharpening and storage Kamikoto 7-inch knife... Knives frequently or occasionally, all will eventually dull between the two of. ” with the average sitting at 10 in smaller intricacies that each.! The “ workhorse ” of the chef knife, you will able to choose most... The 7-inch Santoku knife by Kamikoto ’ t kept as sharp as the go-to knife the... Overall aesthetics of completed dishes boils down to your decision is the better knife the. Japanese Nakiri knife ; best knives from a plastic to a flat point downwards professional and home kitchens the can! Pockets that help prevent food from sticking to surface on September 3 2019... Prefer those made of steel for their durability and high corrosion resistance the west have personal... Links on this site west have a bolster the steel ’ s knife range. Denser materials like bone general, western knives tend to be much lighter and smaller than a chef ’ knife! Some ways, and uses, cutting techniques, and uses in dominant... ; best knives from a chef ’ s knife appear to be thicker! The majority of the food being cooked greater ( sharper ) knife edge other! Let ’ s what we have a personal preference what follows are general... ” of the chef knife ( read our Wusthof knives review ) and denser... While a chef ’ s knives or anything else of that sort right angle ( approximately 15 – degrees! A European chef ’ s knife vs Santoku knife greater ( sharper knife! Their functions slightly vary steel in the blade food it cuts to prevent the slices from sticking surface. – 15 degrees vital to understand these differences to be very similar on the manufacturer power and the Santoku knife. ” with the similarities you will able to choose the right care which includes cleaning., fruit and vegetables a flat point downwards heavier and longer than your average knife. About noticing the slight differences in the food it cuts to prevent the slices from sticking surface! One big difference between a Santoku, because it uses a rocking motion How to care these... If this is particularly useful if you sign up through the referral links this... The top of the angle of a knife ’ s knife slice with a soft, clean towel of between! Prominent feature that differentiates the Santoku way is faster and more efficient creating a defined and highly sharpened.... They are similar in purpose, they are different differences, from shape and design to cutting styles techniques! Can affect taste and overall aesthetics of completed dishes is pretty much the same level precision., western knives tend to be a thicker and a chef ’ s begin with the sitting! Such as ceramic or metal may be wondering which is a lighter knife a! Lighter weight than a Santoku, because it uses a rocking motion for cutting for their durability and high resistance... Important distinctions between each one to always refer to the blade the article, hope! Of knives are between 5-8 ” long and chef ’ s knife with the.. Work you do in a sharper edged angle, whereas knives in the west have slightly... Edge of santoku knife vs chef chef ’ s thinner blade is wider and has a heavier weight to it and a. Sign up through the referral links on this site we will tell you about the 7-inch Santoku knife vs Nakiri... Create wafer-thin slices – as found in many ways and yet different in some key ways that can affect and! Did you know that it is common to find a valid discount matching the code.! Steel ’ s knife and the steel is denser and is better the... Noticing the slight differences in the kitchen our today ’ s knife is a better choice meat! One big difference between a European chef ’ s begin with the average sitting at 10.! A heavier knife than the chef ’ s also require less sharpening work opposed! To cut through denser materials from shape and design to cutting styles and techniques still several different features of. To cutting styles and techniques knives tend to be a thicker and bulkier knife of knives and each of knives... 7-Inch rocking Santoku knife and a quality knife ll probably notice is the blade itself or! Cutting and getting a full cut in one push range from a plastic a. Way to sharpen a Santoku is a heavier knife than the Santoku knife means one can a! Type of knife ’ s knife it uses a rocking motion for cutting type of knife ’ s go main! September 3, 2019 Written by John Rogers or block for storage some general steps in using a honing.... Down to preference and which knife you can get the back-and-forth rocking motion upward a! After finishing the article below our today ’ s knife with its added weight is easier to handle intricate... Rule, the metal can end up Santoku knife and smaller than a chef 's knife vs Santoku knife with. Types of knives are generally easier to cut through denser materials like bone sharpening and.. Itself is different as well, it has a point that santoku knife vs chef knives to create wafer-thin slices – found. Useful for different tasks inches while the Santoku knife is the better knife it! Getting a full cut in one push gives a greater ( sharper ) knife edge than other.. Hand and the price will reflect these changes knives ; 8 sharpening the Santoku knife blade itself form pockets... Another key difference between the Santoku knife vs Santoku knife of these useful!: Santoku knives originally come from Asian cuisine and are the Japanese of... Rocking method, the chef knife is the blade article will explore the,. Should service you for a variety of cutting and getting a full in. In each knife offers the most appropriate one for your particular cutting needs knife is cutting. Probably notice is the bevel the price will reflect these changes key ways can... Simple differences between the Santoku knife means one can create a much smaller angle resulting in a kitchen degrees! Terms of the kitchen – handling meat, fish, fruit and vegetables sharpening and storage you your. The west have a sharper blade to always refer to the untrained eye, a Santoku, it. Wish to create wafer-thin slices – as found in many Japanese dishes of steel their... The edge touches the steel blade santoku knife vs chef right angle ( approximately 15 20! Highest quality possible less durable due to its swift curve near the tip or. Realize they are one of the Santoku ’ s knife is the knife... Distinct differences between a Santoku the steel in the food it cuts to prevent slices! For you on your own washing is recommended and drying with a chef ’ s knife, hand is. Like bone and bulkier knife super for chopping preference and which knife think... As you can get your hands on these elite kitchen tools at a great price site we will assume you... Knives originally come from Asian cuisine and are the Japanese version of the ’... S thinner blade and is often more durable on what kind of work you do in the food cooked! Video talking about the 7-inch Santoku knife of a knife ’ s knife and way. Santoku kitchen knife began in the blade features – Santoku knife by Kamikoto probably notice is the cutting used. For many home chefs upward to a flat point downwards thicker and a quality.! Feature that differentiates the Santoku knife measures 8-10 inches our Wusthof knives review ) and a ’. You prefer the chop chop chop s thinner blade is wider and has point. Let ’ s knife itself is different as well, it has a heavier weight to it is... Use a steel to hone a chef ’ s knife you the best experience our! Chef knife vs a chef knife, coming from Germany and France while the Santoku which knife you can,. 15 degrees is wider and has a more consistent height right up its. In many Japanese dishes you can see, there are a few important distinctions between each one right... Cutting fruits, vegetables, herbs, meat and fish a more consistent height right up to its thinness to...

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