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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English) BFCM20 this type of steel falls Size:18 mm x 410 mm x 230 mm Sauce née au cœur de IhanaSaisons-1

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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English) BFCM20 this type of steel falls Size:18 mm x 410 mm x 230 mm Sauce née au cœur de IhanaSaisons 1 this type of steel falls into the category of stainless steels and is therefore easier to maintain than traditional carbon steels Katsushige Anryu is renowned worldwide for his knifemaking skills

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