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It's thin body makes cutting thin slices of fish easier than the yanagi
il n'est pas sans rappeler le traditionnel Usuba
The honesuki is a poultry boning knife used to separate the meat from the bones
keeping the knuckles well above the cutting board
MASANOBU VG10 GYUTOU trancheur It's thin body makes cuttingLe 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
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