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il n'est pas sans rappeler le traditionnel Usuba
EBONY HANDLE AND SAYA
Lave vaisselle
Sugai and his grand master
The #4000 grit stone can be used as a buffer stone as well as a finishing stone when working with fatty ingredients
MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI yo-deba il n'est pas sans rappelerLe Takobiki, ou couteau pieuvre, est un couteau traditionnel japonais qui est originaire de Tokyo. Sa pointe peu tranchante permet au Chef dmincer les parties cuites, qui se recourbent la cuisson, sans abmer les parties de chair crue. The takobiki is a variation of the yanagi and is used to slice straight cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult
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