Hitohira Tanaka Manzo Aogami #1 Deba 180mm Ho drop 31 aout Cela se fait après la

Cela se fait après la trempe

lui a octroyé la certification de « maître de l'artisanat traditionnel » pour son excellente technique de trempe et sa maîtrise exceptionnelle de la fabrication de couteaux de cuisine

Kasumi FinishHardness (5 = Very Hard): 2

the higher carbon content of the steel allows for better cutting retention

Over the past 15 years

Hitohira Tanaka Manzo Aogami #1 Deba 180mm Ho drop 31 aout Cela se fait après laDeba literally translates as sharp carving knife and can also be called Hon Deba (real Deba). Japanese specialty knives are made with a specific purpose in mind, and they excel at what they are designed to do. In the case of the Deba, the knife is perfect for working whole fish, as each part of the blade has its own function. The sturdier heel is used to cut fish heads and tails, as well as small bones. The more delicate tip is used to penetrate the