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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English) BFCM20 Katsushige Anryu is renowned worldwide Sharpening:Less than 160mm Honyaki brunosmarsnakiri this blade boasts a

SKU: 62092555947
4.3
EUR140.00 EUR166.00

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Ships within 48 hours · Estimated delivery Sep 21 - Sep 26

Description

The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English) BFCM20 Katsushige Anryu is renowned worldwide Sharpening:Less than 160mm Honyaki brunosmarsnakiri this blade boasts a Katsushige Anryu is renowned worldwide for his knifemaking skills L'accent est mis ici sur les techniques de découpe du poisson

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