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Your guests will be amazed by your creative food preparation techniques when you use this rectangular serving dish with a wooden board
Dry your knife by hand: You should do this right away after cleaning it with a fresh dishtowel
Professional chefs throughout the globe vouch for Staub's cast iron cookware because of its superior heat-distribution and cooking qualities
a Japanese cooking knife
and lovely texture
Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1115BGA 16.5cm Your guests will be amazedTsutomu Kajiwara crafted this Japanese santoku knife by hand. Santoku, which means "three uses," are perfect for slicing, dicing, and mincing because of their small sheep's foot blade and straight edge. Aogami 2 steel with an iron damascus coating makes up the 165 mm blade. Bocote wood is used to make traditional Japanese wooden handles. Please exercise caution when using your Tsutomu Kajiwara knife. Such knives should not be washed in the dishwasher,
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