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Matériau : Nishijin-ori (Koi-Blanc)
donnant naissance à un couteau qui combine les traits des deux modèles
ainsi que de traiter les petits os de volaille
Son manche en Urushi bleu foncé offre une prise en main douce
Sujihiki VG-10 Damas Manche en Bois de Bouleau Jaune Brun 270mm Left-Hand Matériau : Nishijin-ori (Koi-Blanc)Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. With a Sujihiki, clean slices of brisket or ultra thin will
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