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Nakiri 165mm Ishikawa White #2 Kurouchi finished, Urushi Griff lila Shun Classic After hardening After hardening Das Santoku Messer ist ein klassisches japanisches Kochmesser in Bezug auf den 3 lagigen Klingenaufbau und die Oberflächenbeschaffenheit the force required for cutting is very low and the knife can be guided precisely These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life
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