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This gives an agile knife with a particularly good balance
They are removed while red-hot and placed in a container surrounded by sawdust and/or straw
The copper kettle will patina beautifully over time
it should only be used for salt
Det kræver stor håndværksmæssigt talent og erfaring at vide
MAC Ginsan – takobikikniv, 30 cm leopard This gives an agile knifeTakobiki in ginsan (gin 3) 30 cm right A takobiki is a knife that, like the yanagiba, is intended for cutting fish for sashimi. However, the takobiki differs from the yanagiba in two ways: the takobiki is significantly thinner and does not have a tip. It is completely flat at the end of the blade. As with so much else in the history of Japanese knives, the reason for this is often explained on the basis of hearsay, with the most plausible explanation
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