{"title":"Aogami Super","description":"\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAnother steel produced by the \u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong data-mce-fragment=\"1\"\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong data-mce-fragment=\"1\"\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong data-mce-fragment=\"1\"\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong data-mce-fragment=\"1\"\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong data-mce-fragment=\"1\"\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong data-mce-fragment=\"1\"\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong data-mce-fragment=\"1\"\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"petty-15-cm-shiro-kamo-super-aogami-ss","title":"Petty 15 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super(Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Rose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 88 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150330212487,"sku":"G-4402","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-shiro-kamo-super-aogami-ss.jpg?v=1663788798"},{"product_id":"gyuto-21-cm-shiro-kamo-super-aogami-ss","title":"Gyuto 21 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 165 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150339846279,"sku":"G-4404","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-shiro-kamo-super-aogami-ss.jpg?v=1663788926"},{"product_id":"santoku-16-5-cm-shiro-kamo-super-aogami-ss","title":"Santoku 16,5 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 130 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150347088007,"sku":"G-4403","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-165-cm-shiro-kamo-super-aogami-ss.jpg?v=1663788958"},{"product_id":"santoku-18-cm-takeshi-saji-aogami-super-ss","title":"Santoku 18 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 227 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150500606087,"sku":"HD-1304","price":510.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-takeshi-saji-aogami-super-ss1.jpg?v=1663790812"},{"product_id":"gyuto-24-cm-takeshi-saji-aogami-super-ss","title":"Gyuto 24 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 272 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150516859015,"sku":"HH-3309","price":510.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-aogami-super-ss.jpg?v=1663792601"},{"product_id":"gyuto-21-cm-takeshi-saji-aogami-super-ss","title":"Gyuto 21 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 210 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150520103047,"sku":"HG-3308","price":440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-aogami-super-ss.jpg?v=1663792550"},{"product_id":"petty-15-cm-takeshi-saji-aogami-super-ss","title":"Petty 15 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 173 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150522888327,"sku":"HG-3303","price":309.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-takeshi-saji-aogami-super-ss.jpg?v=1663791245"},{"product_id":"sujihiki-27-cm-yu-kurosaki-fujin-mw-aogami-super-ss","title":"Sujihiki 27 cm Yu Kurosaki Fujin MW Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 42,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 176 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150590914695,"sku":"ZAF-270SL","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-27-cm-yu-kurosaki-fujin-mw-aogami-super1.jpg?v=1663793563"},{"product_id":"santoku-16-5-yu-kurosaki-fujin-mw-aogami-super-ss","title":"Santoku 16,5 Yu Kurosaki Fujin MW Aogami Super\/SS","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 122 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150619553927,"sku":"ZAF-165SA","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-165-yu-kurosaki-fujin-mw-aogami-super1.jpg?v=1663793901"},{"product_id":"sujihiki-27-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Sujihiki 27 cm Mcusta Zanmai Beyond Aogami Super \/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 43,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 180 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150655303815,"sku":"ZBX-5011B","price":355.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-27-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663795050"},{"product_id":"sujihiki-24-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Sujihiki 24 cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 39,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 152 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150655533191,"sku":"ZBX-5010B","price":340.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-24-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663795123"},{"product_id":"gyuto-21-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Gyuto 21 cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 36,5cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4,4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 158 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150677422215,"sku":"ZBX-5005B","price":335.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-mcusta-zanmai-beyond-super-aogami-ss4.jpg?v=1663795973"},{"product_id":"bunka-18-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Bunka 18 cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 34,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 167 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150680273031,"sku":"ZBX-5016B","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-18-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663796226"},{"product_id":"petty-11-cm-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Petty 11 cm cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 24,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 11,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 76 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150684237959,"sku":"ZBX-5001B","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-11-cm-cm-mcusta-zanmai-beyond-super-aogami-ss3.jpg?v=1663796348"},{"product_id":"gyuto-24-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Gyuto 24 cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 40,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 196 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150685384839,"sku":"ZBX-5007B","price":379.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663796385"},{"product_id":"petty-15-cm-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Petty 15 cm cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 28,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 87 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150690988167,"sku":"ZBX-5002B","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663796573"},{"product_id":"santoku-18-cm-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Santoku 18 cm cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 146 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150691152007,"sku":"ZBX-5003B","price":289.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663796607"},{"product_id":"nakiri-16-5-cm-cm-mcusta-zanmai-beyond-super-aogami-ss","title":"Nakiri 16,5 cm cm Mcusta Zanmai Beyond Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHinoki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31.7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 175 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150692102279,"sku":"ZBX-5008B","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-165-cm-cm-mcusta-zanmai-beyond-super-aogami-ss1.jpg?v=1663796700"},{"product_id":"bunka-18-cm-motokyuuichi-aogami-super","title":"Bunka 18 cm Motokyuuichi Hamono Aogami Super","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 142 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40191190827143,"sku":"MQ-31314","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-18-cm-motokyuuichi-aogami-super_0010_11.jpg?v=1664886080"},{"product_id":"petty-12-cm-yu-kurosaki-fujin-aogami-super-ss","title":"Petty 12 cm Yu Kurosaki Fujin Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePadouk wood, turquoise insert oak ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 25,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 12,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 66 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46492473065819,"sku":"ZAF-120PET","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-12-cm-yu-kurosaki-fujin-aogami-super-ss_0007_1.jpg?v=1681252327"},{"product_id":"nakiri-16-5-cm-yu-kurosaki-fujin-aogami-super-ss","title":"Nakiri 16,5 cm Yu Kurosaki Fujin Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePadouk wood, turquoise insert oak ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 176 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46492473786715,"sku":"ZAF-165NAT1","price":310.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-16-5-cm-yu-kurosaki-fujin-aogami-super-ss_0007_1.jpg?v=1681252164"},{"product_id":"gyuto-24-cm-yu-kurosaki-fujin-aogami-super-ss","title":"Gyuto 24 cm Yu Kurosaki Fujin Aogami Super\/SS","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePadouk wood, turquoise insert oak ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 39,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 180 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46492475031899,"sku":"ZAF-240CHT","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-yu-kurosaki-fujin-aogami-super-ss_0000_1.jpg?v=1681251871"},{"product_id":"petty-15-cm-yu-kurosaki-fujin-aogami-super-ss","title":"Petty 15 cm Yu Kurosaki Fujin Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePadouk wood, turquoise insert oak ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 72 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46881150140763,"sku":"ZAF-150PET","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/nuz-univerzalni-12-cm-yu-kurosaki-fujin-aogami-super-ss_0007_1.jpg?v=1687960441"},{"product_id":"petty-13-5-cm-shiro-kamo-aogami-super-ss","title":"Petty 13,5 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eBubinga\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003ewood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 66 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/knife-dimensions_600x600.jpg?v=1688487647\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46899014369627,"sku":"G-4400WEM","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/petty-13-5-cm-shiro-kamo-aogami-super-ss00001.jpg?v=1688474062"},{"product_id":"gyuto-24-cm-shiro-kamo-aogami-super-ss","title":"Gyuto 24 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eCherry wood, paka ferrule \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 41,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 201 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/knife-dimensions_600x600.jpg?v=1688487647\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46899063226715,"sku":"G-4405OP","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-24-cm-shiro-kamo-aogami-super-ss00001.jpg?v=1688475380"},{"product_id":"paring-7-5-cm-masakage-koishi-aogami-super-ss","title":"Paring 7,5 cm Masakage Koishi Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eCherry\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003ewood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 20,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 7,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,93 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight: \u003c\/strong\u003e49 g \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46950696878427,"sku":"KOISHI PETTY75","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/paring-7-5-cm-masakage-koishi-aogami-super-ss00001.jpg?v=1689777889"},{"product_id":"paring-7-5-cm-anryu-hamono-aogami-super-ss","title":"Paring 7,5 cm Anryu Hamono Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 7,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,93 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight: \u003c\/strong\u003e49 g \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46950725812571,"sku":"ANRYU AS RO PETTY75","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/paring-7-5-cm-anryu-hamono-aogami-super-ss00001.jpg?v=1689778263"},{"product_id":"honesuki-15-5-cm-masakage-koishi-aogami-super-ss","title":"Honesuki 15,5 cm Masakage Koishi Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eCherry\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003ewood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 29,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,0\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness: \u003c\/strong\u003e3,16 mm \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 110 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46950742229339,"sku":"KOISHI HONESUKI","price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/honesuki-15-5-cm-masakage-koishi-aogami-super-ss00001.jpg?v=1689778610"},{"product_id":"gyuto-21-cm-hatsukokoro-shinkiro-damascus-kurouchi-aogami-super","title":"Gyuto 21 cm Hatsukokoro Shinkiro Damascus Kurouchi Aogami Super","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Teak wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 196 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":47355309654363,"sku":"HT AS SHIN GYUTO21TK","price":519.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-hatsukokoro-shinkiro-damascus-kurouchi-aogami-super00001.jpg?v=1700767509"},{"product_id":"santoku-18-cm-hatsukokoro-hayabusa-migaki-aogami-super","title":"Santoku 18 cm Hatsukokoro Hayabusa Migaki Aogami Super","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Wenge wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 128 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":47355322335579,"sku":"HT HAYA AS SANTO18WE","price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/santoku-18-cm-hatsukokoro-hayabusa-migaki-aogami-super00001.jpg?v=1700767777"},{"product_id":"petty-15-cm-hatsukokoro-hayabusa-migaki-aogami-super","title":"Petty 15 cm Hatsukokoro Hayabusa Migaki Aogami Super","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Wenge wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 11,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 28,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 62 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\n\u003cimg data-mce-fragment=\"1\" class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":47355339276635,"sku":"HT HAYA AS PETTY15WE","price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/petty-15-cm-hatsukokoro-hayabusa-migaki-aogami-super00001.jpg?v=1700768254"},{"product_id":"gyuto-21-cm-motokyuuichi-hamono-aogami-super","title":"Gyuto 21 cm Motokyuuichi Hamono Nashiji Aogami Super","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 11,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 176 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japa\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":47698326749531,"sku":"MQ-36311","price":209.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-motokyuuichi-hamono-aogami-super00001.jpg?v=1708292258"},{"product_id":"gyuto-24-cm-motokyuuichi-hamono-nashiji-aogami-super","title":"Gyuto 24 cm Motokyuuichi Hamono Nashiji Aogami Super","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 38,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 212 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e \u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":47698329731419,"sku":"MQ-36312","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-24-cm-motokyuuichi-hamono-nashiji-aogami-super00001.jpg?v=1708292427"},{"product_id":"nakiri-16-5-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi","title":"Nakiri 16,5 cm Hatsukokoro Shinkiro Aogami Super\/Iron Damascus Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Teak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eTotal length:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 32,5 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eHandle length: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e13,4 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eBlade length\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: 16,5 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eBlade width:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 5,0 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness heel:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 4,0 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness mid:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,5 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness 1 cm from tip:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,5 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eWeight:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 215 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48024750326107,"sku":"HT AS SHIN NAK165 TK","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/nakiri-16-5-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi00001.jpg?v=1712663743"},{"product_id":"gyuto-24-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi","title":"Gyuto 24 cm Hatsukokoro Shinkiro Aogami Super\/Iron Damascus Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Teak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eTotal length:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 39,8 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eHandle length: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e13,9 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eBlade length\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: 24,0 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eBlade width:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 5,1 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness heel:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 5,0 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness mid:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,7 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eSpine thickness 1 cm from tip:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,5 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eWeight:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 230 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48024800493915,"sku":"HT AS SHI GYUTO24 TK","price":465.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-24-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi00001.jpg?v=1712664468"},{"product_id":"bunka-16-5-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi","title":"Bunka 16,5 cm Hatsukokoro Shinkiro Aogami Super\/Iron Damascus Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami Super (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Teak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 31,9 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eHandle length: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e13,4 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: 16,5 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 5,2 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 4,1 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,5 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 2,2 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 168 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the \u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to \u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a \u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the \u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include \u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel \u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time \u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48024823267675,"sku":"HT AS SHI BUNK165 TK","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/bunka-16-5-cm-hatsukokoro-shinkiro-aogami-super-iron-damascus-kurouchi00001.jpg?v=1712664856"},{"product_id":"bunka-16-5-cm-shiro-kamo-aogami-super-ss","title":"Bunka 16,5 cm Shiro Kamo Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal wenge wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length: \u003c\/strong\u003e32,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,6 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 134 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48297014198619,"sku":"G-4406","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/bunka-16-5-cm-shiro-kamo-aogami-super-ss00001.jpg?v=1716323059"},{"product_id":"gyuto-21-cm-oul-aogami-super-ss-black-nashiji","title":"Gyuto 21 cm Oul Aogami Super\/SS Black Nashiji","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal black oak wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length: \u003c\/strong\u003e36,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,8 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 157 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Japan-knives.com","offers":[{"title":"Default Title","offer_id":48423091044699,"sku":"236261","price":209.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-oul-aogami-super-ss-black-nashiji00001.jpg?v=1717601786"},{"product_id":"gyuto-24-cm-oul-aogami-super-ss-black-nashiji","title":"Gyuto 24 cm Oul Aogami Super\/SS Black Nashiji","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal black oak wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length: \u003c\/strong\u003e40,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 14,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,8 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 171 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Japan-knives.com","offers":[{"title":"Default Title","offer_id":48423103332699,"sku":"236262","price":239.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-24-cm-oul-aogami-super-ss-black-nashiji00001.jpg?v=1717601938"},{"product_id":"sujihiki-27-cm-hatsukokoro-hayabusa-aogami-super-ss","title":"Sujihiki 27 cm Hatsukokoro Hayabusa Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal wenge wood\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 43,9 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 14,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,5 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 171 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48464486728027,"sku":"HT HAYA AS SUJI27 WE","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/sujihiki-27-cm-hatsukokoro-hayabusa-aogami-super-ss00001.jpg?v=1718019644"},{"product_id":"gyuto-24-cm-hatsukokoro-hayabusa-aogami-super-ss","title":"Gyuto 24 cm Hatsukokoro Hayabusa Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal wenge wood\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 40,4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,3 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,7 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 202 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48464537944411,"sku":"HT HAYA AS GYUT24 WE","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-24-cm-hatsukokoro-hayabusa-aogami-super-ss00001.jpg?v=1718019939"},{"product_id":"paring-8-cm-oul-aogami-super-ss-black-nashiji","title":"Paring 8 cm Oul Aogami Super\/SS Black Nashiji","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal Black oak wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length: \u003c\/strong\u003e20,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 10,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 8,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,6 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 61 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Japan-knives.com","offers":[{"title":"Default Title","offer_id":48518994592091,"sku":"236269","price":115.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/paring-8-cm-oul-aogami-super-ss-black-nashiji00001.jpg?v=1718644559"},{"product_id":"sujihiki-27-cm-oul-aogami-super-ss-black-nashiji","title":"Sujihiki 27 cm Oul Aogami Super\/SS Black Nashiji","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal Black oak wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length: \u003c\/strong\u003e43,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 14,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,4 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 161 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Japan-knives.com","offers":[{"title":"Default Title","offer_id":48519034339675,"sku":"236266","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/sujihiki-27-cm-oul-aogami-super-ss-black-nashiji00001.jpg?v=1718644711"},{"product_id":"bunka-17-cm-ittetsu-aogami-super-ss","title":"Bunka 17 cm Ittetsu Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eBurned Chestnut wood, ring buffalo horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 123 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":48711147192667,"sku":"IWH-206","price":209.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/bunka-17-cm-ittetsu-aogami-super-ss00001.jpg?v=1721642613"},{"product_id":"nakiri-16-5-cm-shiro-kamo-aogami-super-ss","title":"Nakiri 16,5 cm Shiro Kamo Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eOctagonal wenge wood, ring pakka wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 6,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,5 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 178 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49008957849947,"sku":"G-4445","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/nakiri-16-5-cm-shiro-kamo-aogami-super-ss00001.jpg?v=1726215590"},{"product_id":"santoku-18-cm-ittetsu-aogami-super-ss","title":"Santoku 18 cm Ittetsu Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 11,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,5 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 158 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49009293132123,"sku":"IWK-002","price":159.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/santoku-18-cm-ittetsu-aogami-super-ss00001.jpg?v=1726220720"},{"product_id":"gyuto-21-cm-ittetsu-aogami-super-ss","title":"Gyuto 21 cm Ittetsu Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,7 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 183 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49009330815323,"sku":"IWK-005","price":159.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-ittetsu-aogami-super-ss00001.jpg?v=1726221276"},{"product_id":"gyuto-21-cm-hatsukokoro-hayabusa-aogami-super-ss","title":"Gyuto 21 cm Hatsukokoro Hayabusa Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal wenge wood\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 13,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 2,3 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,2 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 172 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49214022844763,"sku":"HT HAYA AS GYUT21","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-hatsukokoro-hayabusa-aogami-super-ss00001.jpg?v=1728682243"},{"product_id":"petty-13-5-cm-kenshiro-hatono-kurouchi-aogami-super-ss","title":"Petty 13,5 cm Kenshiro Hatono Kurouchi Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal walnut wood, ring wenge wood\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 26,4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 11,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,4 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 85 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49214049091931,"sku":"KH-101","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/petty-13-5-cm-kenshiro-hatono-kurouchi-aogami-super-ss00001.jpg?v=1728683105"},{"product_id":"gyuto-21-cm-kenshiro-hatono-kurouchi-aogami-super-ss","title":"Gyuto 21 cm Kenshiro Hatono Kurouchi Aogami Super\/SS","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle:\u003c\/strong\u003e Octagonal walnut wood, ring wenge wood\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,2 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 14,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness heel:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness mid:\u003c\/strong\u003e 1,9 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness 1 cm from tip: \u003c\/strong\u003e1,0 cm\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 178 g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":49214056530267,"sku":"KH-103","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/gyuto-21-cm-kenshiro-hatono-kurouchi-aogami-super-ss00001.jpg?v=1728683303"}],"url":"https:\/\/japan-knives.com\/collections\/aogami-super.oembed?page=3","provider":"Japan-knives.com","version":"1.0","type":"link"}