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but still mostly brown
Handle Length: 151mm
Honyaki knives offer better edge retention than similar knives with awase construction (hon-kasumi
The spine and choil are eased and polished
This utility knife was our solution
Bunshi Chori no Nihonshoku Fish Tweezers but still mostly brownProduct Description Detailed Specs Measurements Molecular Cooking in Japanese Cuisine This is a bilingual English Japanese introduction to conceptual molecular Japanese cuisine. Each recipe is followed by short essays relating to the respective dish, providing cultural context or scientific concepts as food for thought. * This book is Japanese language only. Length: 234mm Width: 184mm Height: 15mm Weight: 385g
US$ 196.50
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US$ 18.00
US$ 172.50
