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and professionals
The stone was developed by a natural sharpening stone specialist
Although the Kitayama stone is not 100% natural stone
The Usuba is a traditional Japanese knife used to cut vegetables
les poissons et les légumes
TOGIHARU ACIER CARBONE GYUTOU Longueur de lame:210 and professionalsLe Gyutou est lquivalent Japonais du couteau de Chef occidental. Cest un couteau multi usage qui peut tre utilis pour dcouper la viande, les poissons et les lgumes. Lgers et fins, ces couteaux ont une lame plus tranchante et plus durable que la plupart des couteaux occidentaux. The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese