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where the blacksmith leaves a portion of the blade unpolished after the tempering process (yaki-ire)
Aucune formation préalable n’est nécessaire pour utiliser ce couteau comme un professionnel
du découpage ou du parage
The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly
MASAMOTO SHIRO-KO HONGASUMI TAKOBIKI Droitier/Gaucher:Gaucher where the blacksmith leaves aLe Takobiki, ou couteau pieuvre, est un couteau traditionnel japonais qui est originaire de Tokyo. Sa pointe peu tranchante permet au Chef dmincer les parties cuites, qui se recourbent la cuisson, sans abmer les parties de chair crue. The takobiki is a variation of the yanagi and is used to slice straight cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult
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