TOGIHARU INOX SUJIHIKI kiritsuke Yo-debas have a similar weight

Yo-debas have a similar weight to Western chef knives

The rounded tip and balanced weight works well on difficult ingredients such as octopus

The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade

Originaire de la région du Kansai

000 grit stone is the best finishing stone for the sharpest and most polished blade

TOGIHARU INOX SUJIHIKI kiritsuke Yo-debas have a similar weightLe Sujihiki est lquivalent en style occidental du couteau Japonais Yanagi. Comme un minceur occidental, il permet de dcouper le poisson aprs quil ait t prpar. Le Sujihiki peut aussi tre utilis comme trancheur pour les viandes. Ltroitesse de la lame permet de minimiser les frictions lors de la dcoupe des viandes et des poissons, pour une meilleure efficacit. The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used