L'alveolatura nella lama crea un cuscinetto d'aria tra l'alimento e la parte in acciaio aiutando la penetrazione nell'alimento ed agevolando ulteriormente il distacco dello stesso

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with a non-porous formulation that inhibits the proliferation of fungi and bacteria

Coltello professionale Yanagiba 24 cm tagliere L'alveolatura nella lama crea unYanagiba is the specific knife for slicing raw fish and meat and for preparing a typical Japanese dish: sashimi. Fitted with a long, narrow and pointed blade with asymmetrical processing to slice fish in a long sweep with a "dragging" movement from the bottom to the tip, the knife is characterized by a blade that is concave on one side, an aspect that gives it a unique non stick property, making detachment of the cut slice of fish easier, while the