Slicing vegetables. Mincing meat, parsley.
Crushing tomatoes. Chiselling sorrel.
Cutting as Julienne, brunoise, lettuces in chiffonnade.
Rigid blade, with a “domed” edge to facilitate the pendulum movement. Also called “couteau de tour” by pastry cooks and bakers.
Blade length: 20-35 cm, 20 cm and 25 cm blades being the commonest.
Référence : 5954519-C
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