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making them practical and versatile
Slicing and portioning meat
Prinsip yang sangat penting dalam penggunaan Yanagi adalah untuk tidak memotong lurus kebawah melainkan memotong dan menarik untuk membuat slicing motion
-Hardness: 60 - 61 HRC
Knife Type: Bunka / All-Purpose Chef’s Knife
Japanese Pan Oyakodon Katsudon Pan Lid YOSHIKAWA Stainless Steel making them practical and versatileA stainless steel lid by Yoshikawa, the trusted Japanese cookware maker, designed for the Yoshikawa oyakodon katsudon pan (YH 8968). It traps steam so the egg sets gently over the simmering topping. Material: Stainless steel Use: Lid for oyakodon katsudon pan Fits: Yoshikawa pan YH 8968 (sold separately) Maker: Yoshikawa, Japan
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