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食材の切り方大図鑑
Width of Spine at Handle: 4
Blade Thickness 1/2 way between the Spine and Edge: 20
Blade Height at Heel: 56mm
nor does it feel like a natural stone in use
Restaurant no Charcuterie 180mm to 195mm 食材の切り方大図鑑Product Description Detailed Specs Measurements This book is a dedicated guide into covering cured pork in all its different forms in classic French discipline. As the title implies, the contents are primarily geared towards restaurant style preparation, but are not limited to that. * This book is Japanese language only. Length: 265mm Width: 213mm Height: 17mm Weight: 672g
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