Hatsukokoro Itadaki Shirogami #2 & Aogami #2 Damascus Coreless Gyuto Kiritsuke 210mm Rare le couteau est parfait pour

le couteau est parfait pour travailler le poisson entier puisque chaque partie de la lame a une fonction bien à elle

ce couteau peut même servir à désosser la volaille et les petites pièces de viande

La pointe plus délicate sert à pénétrer la chair du poisson

Its fine point provides precision and agility as it passes more easily through food when cutting

Binchotan Charcoal

Hatsukokoro Itadaki Shirogami #2 & Aogami #2 Damascus Coreless Gyuto Kiritsuke 210mm Rare le couteau est parfait pourKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm. Shirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named