SUISIN HAYATE SAKIMARU TAKOBIKI filet knife White steel #2 is the

White steel #2 is the most commonly used type of white steel

Traditionally used for katsura-muki

Comme un éminceur occidental

The Gyuto is a versatile chef's knife

C'est un bois idéal pour la protection des couteaux

SUISIN HAYATE SAKIMARU TAKOBIKI filet knife White steel #2 is theLe Takobiki, ou couteau pieuvre, est un couteau traditionnel japonais qui est originaire de Tokyo. Sa pointe peu tranchante permet au Chef dmincer les parties cuites, qui se recourbent la cuisson, sans abmer les parties de chair crue. The takobiki is a variation of the yanagi and is used to slice straight cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult