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Handle to Tip Length: 239mm
It leaves a semi-bright mirror-like finish
This type of vegetable cutter is commonly used in traditional Japanese kitchens to aid chefs in easily cutting out shapes of foods relating to seasonality
Handle Length: 112mm
Width of Spine above Heel: 5
Sanpi Ryoron Kasahara Masahiro Tori Daijiten Gesshin Specials Handle to Tip Length: 239mmProduct Description Detailed Specs Measurements This book is a thorough and encyclopedic guide to chicken through the lens of Masahiro Kasahara of Sanpi Ryoron in Ebisu, Tokyo. Fried, braised, steam, in ramen, roasted, skewered and grilled, breast, thigh meat, wingtips several different ways to prepare chicken have been covered in this book, which tends to veer more towards friendly and casual fare without being too pretentious. Really fun to read. *
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