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Nigara Hamono SG2 Tsuchime Kurouchi Sujihiki Sakimaru 270mm Turquoise En vedette 1er mars The important thing is that HayabusaGyuto210Camo The important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge Japanese specialty knives are made with a specific purpose in mind A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible Sujihiki translates as "flesh slicer"
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