SAKAI KIKUMORI (KURO) 135mm Kiritsuke Petty FRYING PANS It is then dried at

It is then dried at low temperatures for 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop

It has a rain-like

Consequently

allowing precise timing and providing maximum control when searing

SAKAI KIKUMORI (KURO) 135mm Kiritsuke Petty FRYING PANS It is then dried atA Petty is primarily used for peeling, slicing and trimming fruits and vegetables. A Petty is also excellent for detailed knife tasks such as small boning tasks. The term 'kiritsuke', or K tip, refers to the acute angle of the knife tip. The K tip is very handy for detailed knife tasks. However, the user will need to perform these tasks with care to prevent the point of the knife from being damaged. The blade of this knife is hand forged by