MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI pierre Care✘Dishwasher Safe✘Microwave Safe✘Oven Safe✘Stove Top

Care✘Dishwasher Safe✘Microwave Safe✘Oven Safe✘Stove Top Safe

offrant un équilibre exceptionnel entre la rétention du tranchant

While traditionally used in Japan for plating sashimi

in which one continuous thin sheet is peeled off a daikon radish

MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI pierre Care✘Dishwasher Safe✘Microwave Safe✘Oven Safe✘Stove TopLe 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