SUISIN HAYATE SAKIMARU TAKOBIKI filet knife which allows for more delicate

which allows for more delicate work and originated in the Kansai region of Japan

White steel #2 is the most commonly used type of white steel

Cette pierre doit son nom à la montagne du Nord de Kyoto (Kitayama)

Comme un éminceur occidental

SUISIN HAYATE SAKIMARU TAKOBIKI filet knife which allows for more delicateLe 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