MAC Japanese Series Yanagiba Sashimi Knife 22.5 cm (FKW-7) Blue buttery dough to fluffy whipped

buttery dough to fluffy whipped cream — it handles it all with precision

• Multiple Probes: Dual temperature sensors in each probe can monitor internal meat temperature up to 100°C and ambient/external temperature up to 275°C simultaneously

Use silicone or wooden utensils only

have a large pet or a small one

MAC Japanese Series Yanagiba Sashimi Knife 22.5 cm (FKW-7) Blue buttery dough to fluffy whippedThe Mac Japanese Series Yanagiba Sashimi Knife 22. 5 cm (FKW 7) is a traditional single bevel knife designed for clean, precise cuts of raw fish and seafood. Its shorter blade length makes it highly manoeuvrable and perfect for smaller fish, tighter workspaces, or chefs who prefer more control in sashimi preparation. 22. 5 cm blade length compact and agile, ideal for smaller fish and detailed slicing Japanese Series construction sub zero tempered