MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI Longueur de lame:270 mm The stone was developed by

The stone was developed by a natural sharpening stone specialist

Notre pierre double-face est très pratique pour les débutants

Whether you are cutting hard shellfish or soft bones

Plus léger que le Garasuki

est un couteau traditionnel japonais qui est originaire de Tokyo

MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI Longueur de lame:270 mm The stone was developed byLe 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