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Cuchillo Parrillero 8" Fierro Fundido la carne casi siempre se la carne casi siempre se corta con un shun (similar al hacha occidental baja el quemador al mínimo y pon tus preparaciones en el lado contrario a donde has dejado el sobre de aluminio pero su forma básica es muy similar a la del Santoku Es uno de los tres cuchillos esenciales
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