Ce traditionnel couteau est typiquement utilisé pour couper les nouilles udon faites à la main, mais il peut également remplir d'autres fonctions. Il est assez costaud pour travailler les blocs de glace, et il peut servir de hachoir à viande avec petits os.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs.
Be the first to ask a question about this.
|Longueur de la lame||270mm|
|Nettoyage||Laver à la main|
|Taille||304mm x 120mm|