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Introduction: Walk into most Indian kitchens and you'll find the same story: a drawer full of knives, but only one or two that anyone actually reaches for. The rest sit there — too dull, too heavy, or simply the wrong shape for the job — while a single all-purpose blade gets used for everything from slicing onions to breaking down a whole chicken. Over time this turns into a quiet daily frustration: vegetables that bruise instead of slice cleanly, meat that tears instead of cuts, and …