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Hitohira TD Aogami #2 Nashiji Honesuki Kaku 150mm Noyer Sauce While the bevel on the thereby preserving the texture While the bevel on the face of the Yanagiba (shinogi) makes it easy to detach the piece of fish being sliced minimizes resistance in the meat and allows for clean le retrait des filets il offre une sensation de précision directe et maîtrisée
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