SUISIN HAYATE SAKIMARU TAKOBIKI filet knife Traditionally used for katsura-muki

Traditionally used for katsura-muki

Comme un éminceur occidental

ces couteaux ont une lame plus tranchante et plus durable que la plupart des couteaux occidentaux

White steel #2 is the most commonly used type of white steel

which allows for more delicate work and originated in the Kansai region of Japan

SUISIN HAYATE SAKIMARU TAKOBIKI filet knife Traditionally used for katsura-mukiLe 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