By 6, by 8 by 10, the cutting of lemurs is not a problem of difficulty for chefs but I have often felt like a painful and too repetitive constraint. Regular cutting and avoiding the maximum loss (ends of maki often discarded because of their poor visual appearance) is often poorly understood. The Maki cutter will help you to calibrate your pieces better, to make cutting much easier and to avoid breakage (loss of material).
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