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Heel to Tip Length: 276mm
Handle to Tip Length: 257mm
Knife Type: Usuba
this cookbook details how to use and prepare different fruits in cuisine
The blue #1 steel takes a very good edge and holds it a pretty long time
Pro no Tame no Kai Ryori to Senmonten no Kihon Gijyutsu Clad Heel to Tip Length: 276mmProduct Description Detailed Specs Measurements This book is an extremely comprehensive guide to handling mollusks across a large diaspora of culinary disciplines. From shucking techniques to recipes to taxonomy, just about everything relating to non crustacean shellfish gets touched on. * This book is Japanese language only. Length: 257mm Width: 194mm Height: 24mm Weight: 952g
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