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il développera avec le temps une patine naturelle
Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels
La longueur de 190 mm en fait un format maniable et léger
it is recommended to avoid bones
The hard steel is what makes a Japanese knife sharper and keeps its edge longer than other knives
Hitohira Imojiya KF Stainless Sujihiki 240mm Pakka junpaku il développera avec le tempsThis sujihiki offers a smooth and controlled cutting experience: the blade has a long, thin profile, perfect for delicately slicing fish, meat, or ham without tearing. Its well designed balance, close to the junction between the blade and the handle, provides harmony in the hand, resulting in a light and precise movement. The Western style Pakkawood handle combines strength and softness: it frames the palm, ensuring a secure and comfortable grip, even
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