MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI pierre Lavage et essuyage main

Lavage et essuyage main

Our two-sided sharpening stones are convenient for beginners

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

Légers et fins

While traditionally used in Japan for plating sashimi

MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI pierre Lavage et essuyage mainLe 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