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About Makoto Kurosaki - While Makoto-san makes several lines
there should be no guilt in pleasure
Temperature range of -40°F to 525°F
professional chefs
usually used for scalpels
Mikuri Ume Western Bread 240mm rprice-150-450 About Makoto Kurosaki - WhileAbout Mikuri Ume This is exactly the kind of knife that first made me fall in love with Japanese steel in the early 2000s: thin, light, and lightsaber sharp. The moment you pick them up, they feel like an extension of your hand. The curved cutout where handle meets blade is the perfect spot for your index or middle finger to sit when you pinch the blade, the way every chef does. The traditional European handle gives this knife the confident weight
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