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cutting or peeling small vegetables
Trois vertues) est un couteau qui est tout aussi efficace pour travailler sur les viandes
which allows for more delicate work and originated in the Kansai region of Japan
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
MASANOBU VG10 DAMASSÉ GYUTOU couteau japonais cutting or peeling small vegetablesLe 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