MASAMOTO SHIRO-KO KASUMI TAKOBIKI couteau à légumes Maguro knives are highly specialized

Maguro knives are highly specialized knives used to cut and fillet large whole tuna fish

The kiritsuke is used by pros as a multi-purpose chef’s knife and gets its name from the resemblance to a Japanese sword

constitués d’ingrédients variés

Honyaki (“true-forged” in Japanese) knives are constructed out of one solid piece of carbon steel

les herbes et de réaliser toute sorte de travaux délicats

MASAMOTO SHIRO-KO KASUMI TAKOBIKI couteau à légumes Maguro knives are highly specializedLe 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