{"title":"By type","description":"","products":[{"product_id":"gyuto-21-cm-fujiwara-shirogami-1-ss","title":"Gyuto 21 cm Fujiwara Shirogami#1\/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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMagnolia wood, bull bone ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,2 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 5,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\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\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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by \u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a \u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it \u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness. \u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40171452530823,"sku":"TF-2108","price":489.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/Fujiwara-Shirogami-1-SS-Magnolia-gyuto-21cm.jpg?v=1663757480"},{"product_id":"gyuto-21-cm-fujiwara-shirogami-1-ss-1","title":"Gyuto 21 cm Fujiwara Shirogami#1\/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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMagnolia wood, bull bone ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,2 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 2,0 mm\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\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149433712775,"sku":"TF-3208","price":349.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/fujiwara-shirgami-1-gyuto21cm4.jpg?v=1663767497"},{"product_id":"nakiri-16-5-cm-fujiwara-shirogami-1-ss","title":"Nakiri 16,5 cm Fujiwara Shirogami#1\/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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMagnolia wood, bull bone ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,4 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 5,5 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 138 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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149436858503,"sku":"TF-3214","price":235.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/fujiwara-shirgami-1-nakiri16_5cm4.jpg?v=1663767554"},{"product_id":"nakiri-16-5-cm-fujiwara-shirogami-1-ss-1","title":"Nakiri 16,5 cm Fujiwara Shirogami#1\/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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMagnolia wood, bull bone ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\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: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width: \u003c\/strong\u003e5,5 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 149 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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149441314951,"sku":"TF-2114","price":399.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/1_0003_big_fujiwara-shirog1-ss-nakiri-16cm.jpg?v=1663767632"},{"product_id":"gyuto-21-cm-fujiwara-shirogami-1-ss-pakka","title":"Gyuto 21 cm Fujiwara Shirogami#1\/SS Pakka","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eThis knife shape can do almost anything in the kitchen, from preparing meat to cutting vegetables. At first glance, you can see the similarity to the European chef's knife, but the design differences are significant. First of all, Gyuto is thinner so that it flows easily through the cut product; made of better steel, which allows you to maintain the desired sharpness for longer, while being usually lighter than its western cousins, which reduces fatigue while working with it.\u003c\/span\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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\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 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width: \u003c\/strong\u003e5,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 193 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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149445378183,"sku":"TF-2308","price":489.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/fujiwara-shirogami1-gyuto-21cm.jpg?v=1663767691"},{"product_id":"santoku-17-cm-fujiwara-shirogami-1-ss-pakka","title":"Santoku 17 cm Fujiwara Shirogami#1\/SS Pakka","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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\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: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width: \u003c\/strong\u003e5,1 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 197 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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149454848135,"sku":"TF-2317","price":379.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/fujiwara-shirgami-1-santoku17cm5.jpg?v=1663767955"},{"product_id":"petty-15-cm-fujiwara-shirogami-1-ss-pakka","title":"Petty 15 cm Fujiwara Shirogami#1\/SS Pakka","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 Shirogami#1 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 64-65\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\u003e3,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 121 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\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShirogami #1 (whitesteel)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCarbon:\u003c\/strong\u003e 1,25-1,35%\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\n\u003cp data-mce-fragment=\"1\"\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149462319239,"sku":"TF-2304","price":309.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/fujiwara-pakka-shirogami1ss-petty-15cm.jpg?v=1663768153"},{"product_id":"nakiri-16-5-cm-gihei-hap-40-ss-western-pakka","title":"Nakiri 16,5 cm Gihei HAP-40\/SS Western Pakka","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 Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 28,5 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 5,0 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 149 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHAP-40\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: 1,27-1,37%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 3,70-4,70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e:4,60-5,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e5,60-6,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 2,80-3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0.50%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 7,50-8,50%,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed powder tool steel from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is recognized by many users as the best rusty powder steel on the market\u003c\/strong\u003e. Due to the mixture of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eincredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high\u003c\/strong\u003e. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eknives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC\u003c\/strong\u003e. This steel is distinguished by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamazing sharpness\u003c\/strong\u003e, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethis steel is great for extreme cutting, you can count on its strength and hardness\u003c\/strong\u003e. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149513306247,"sku":"GH-1101","price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/noz-nakiri-16cm-gihei-hap40_0004_gihei-hap-40-zelkova-szefa-24cm_0004_Barwa_Nasycenie0.jpg?v=1663769311"},{"product_id":"santoku-16-5-cm-gihei-hap-40-ss-western-pakka","title":"Santoku 16,5 cm Gihei HAP-40\/SS Western Pakka","description":"\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 28,8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4,5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 1,6 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 128 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHAP-40\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: 1,27-1,37%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 3,70-4,70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e:4,60-5,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e5,60-6,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 2,80-3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0.50%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 7,50-8,50%,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed powder tool steel from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is recognized by many users as the best rusty powder steel on the market\u003c\/strong\u003e. Due to the mixture of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eincredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high\u003c\/strong\u003e. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eknives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC\u003c\/strong\u003e. This steel is distinguished by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamazing sharpness\u003c\/strong\u003e, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethis steel is great for extreme cutting, you can count on its strength and hardness\u003c\/strong\u003e. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149521105031,"sku":"GH-1102","price":199.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/noz-santoku-16cm-gihei-hap40_0004_gihei-hap-40-western-pakka-santoku-16-5c_0000_Barwa_Nasycenie5.jpg?v=1663769482"},{"product_id":"gyuto-20-cm-gihei-hap-40-ss-western-pakka","title":"Gyuto 20 cm Gihei HAP-40\/SS Western Pakka","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch2\u003eSpecification:\u003c\/h2\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 Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 20,0 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 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 145 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":40149525790855,"sku":"GH-1104","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/noz-szefa-kuchni-20cm-gihei-hap40_0004_gihei-hap-40-zelkova-szefa-24cm_0000_Barwa_Nasycenie0.jpg?v=1663769537"},{"product_id":"santoku-16-5-cm-gihei-hap-40-ss-zelkova","title":"Santoku 16,5 cm Gihei HAP-40\/SS Zelkova","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 Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eZalkova wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\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 4,7 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 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHAP-40\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: 1,27-1,37%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 3,70-4,70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e:4,60-5,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e5,60-6,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 2,80-3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0.50%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 7,50-8,50%,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed powder tool steel from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is recognized by many users as the best rusty powder steel on the market\u003c\/strong\u003e. Due to the mixture of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eincredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high\u003c\/strong\u003e. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eknives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC\u003c\/strong\u003e. This steel is distinguished by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamazing sharpness\u003c\/strong\u003e, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethis steel is great for extreme cutting, you can count on its strength and hardness\u003c\/strong\u003e. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149529985159,"sku":"GH-202","price":355.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/noz-santoku-16cm-hap40-gihei_0005_gihei-hap-40-zelkova-santoku-16-5cm_0004_Barwa_Nasycenie8.jpg?v=1663769581"},{"product_id":"gyuto-21-cm-gihei-hap-40-ss-zelkova","title":"Gyuto 21 cm Gihei HAP-40\/SS Zelkova","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 Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eZelkova wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\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 4,8 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 186 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHAP-40\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: 1,27-1,37%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 3,70-4,70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e:4,60-5,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e5,60-6,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 2,80-3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0.50%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 7,50-8,50%,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed powder tool steel from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is recognized by many users as the best rusty powder steel on the market\u003c\/strong\u003e. Due to the mixture of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eincredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high\u003c\/strong\u003e. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eknives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC\u003c\/strong\u003e. This steel is distinguished by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamazing sharpness\u003c\/strong\u003e, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethis steel is great for extreme cutting, you can count on its strength and hardness\u003c\/strong\u003e. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149534343303,"sku":"GH-205","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-gihei-hap-40-zelkova9.jpg?v=1663769729"},{"product_id":"gyuto-24-cm-gihei-hap-40-ss-zelkova","title":"Gyuto 24 cm Gihei HAP-40\/SS Zelkova","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 Powder Steel HAP-40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eZelkova wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 40,5 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 5,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 223 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHAP-40\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: 1,27-1,37%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 3,70-4,70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e:4,60-5,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e5,60-6,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 2,80-3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0.50%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 7,50-8,50%,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed powder tool steel from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is recognized by many users as the best rusty powder steel on the market\u003c\/strong\u003e. Due to the mixture of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eincredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high\u003c\/strong\u003e. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eknives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC\u003c\/strong\u003e. This steel is distinguished by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamazing sharpness\u003c\/strong\u003e, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethis steel is great for extreme cutting, you can count on its strength and hardness\u003c\/strong\u003e. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149535981703,"sku":"GH-206","price":505.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/noz-szefa-kuchni-24cm-gihei-zelkova-hap40_0005_gihei-hap-40-zelkova-szefa-21cm_0010_Warstwa1.jpg?v=1663769775"},{"product_id":"yanagiba-30-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Yanagiba 30 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 45,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 30,0 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:\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 215 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149567176839,"sku":"CN-2210","price":375.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/yanagiba-30cm-hideo-kitaoka-shirogami2-satin_0006_IMG_3890.jpg?v=1663770682"},{"product_id":"miroshi-deba-21-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Miroshi Deba 21 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,5 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 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 7,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 307 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149567766663,"sku":"CN-2218","price":330.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/Hideo-Kitaoka-Shirogami-Satin-miroshi-deba-21cm1.jpg?v=1663770726"},{"product_id":"kamagata-usuba-18-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Kamagata Usuba 18 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,0 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 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 162 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149568880775,"sku":"CN-2221","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/Hideo-Kitaoka-Shirogami-Satin-kamagata-usuba-18cm1.jpg?v=1663770788"},{"product_id":"yanagiba-24-cm-hideo-kitaoka-shirogami-2-satin","title":"Yanagiba 24 cm Hideo Kitaoka Shirogami#2 Satin","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 Shirogami#2 (Core) enveloped by iron\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 61-63\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 3,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight: \u003c\/strong\u003e147 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149571240071,"sku":"CN-2208","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/Hideo-Kitaoka-Shirogami-Satin-Yanagiba24cm1.jpg?v=1663770869"},{"product_id":"miroshi-deba-18-cm-hideo-kitaoka-shirogami-2-black","title":"Miroshi Deba 18 cm Hideo Kitaoka Shirogami#2 Black","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,5 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 6,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 307 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\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149572124807,"sku":"C-4018B","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/miroshi-deba-18-cm-hideo-kitaoka-shirogami-2-black1.jpg?v=1663770908"},{"product_id":"usuba-18-cm-hideo-kitaoka-shirogami-2-black","title":"Usuba 18 cm Hideo Kitaoka Shirogami#2 Black","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,0 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 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 217 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149574746247,"sku":"CN-4013B","price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/usuba-18-cm-hideo-kitaoka-shirogami-2-black4.jpg?v=1663770998"},{"product_id":"kamagata-usuba-18-cm-hideo-kitaoka-shirogami-2-black","title":"Kamagata Usuba 18 cm Hideo Kitaoka Shirogami#2 Black","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,0 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 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,0 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\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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149576253575,"sku":"CN-4021B","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kamagata-usuba-18-cm-hideo-kitaoka-shirogami-2-black4.jpg?v=1663771052"},{"product_id":"usuba-18-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Usuba 18 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,0 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 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 189 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149577465991,"sku":"CN-2213","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/usuba-18-cm-hideo-kitaoka-shirogami-2-satin-damascus1.jpg?v=1663771098"},{"product_id":"usuba-16-5-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Usuba 16,5 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\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: 15,0 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:\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 149 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149578612871,"sku":"CN-2212","price":219.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/usuba-16-5-cm-hideo-kitaoka-shirogami-2-satin-damascus1.jpg?v=1663771127"},{"product_id":"kamagata-usuba-12-cm-hideo-kitaoka-shirogami-2-satin-damascus","title":"Kamagata Usuba 12 cm Hideo Kitaoka Shirogami#2 Satin Damascus","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 Shirogami#2 (Core) enveloped by iron\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 61-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 23,5 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 4,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,0 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 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2 (whitesteel)\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 1,05-1,15%\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\u003eIt can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIt is a high-carbon steel with the highest level of purity\u003c\/strong\u003e. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh cleanliness and simple composition translates into extremely easy sharpening\u003c\/strong\u003e, thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface. However, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esteel can be hardened to very high hardness\u003c\/strong\u003e, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149579497607,"sku":"CN-2220","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kamagata-usuba-12-cm-hideo-kitaoka-shirogami-2-satin-damascus1.jpg?v=1663771160"},{"product_id":"kiritsuke-gyuto-21-cm-ittetsu-shirogami-1","title":"Kiritsuke Gyuto 21 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 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:\u003c\/strong\u003e 3,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 199 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149625077895,"sku":"IW-11836","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kiritsuke-gyuto-21-cm-ittetsu-shirogami-19.jpg?v=1667303109"},{"product_id":"petty-13-5-cm-ittetsu-sandvik-19c27","title":"Petty 13,5 cm Ittetsu Sandvik 19C27","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 Stainless Steel Sandvik 19C27 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 24,0 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 2,8 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 81 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 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\u003eSandvik 19C27\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\u003e0,95 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,50 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,70 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,40 %\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 ≤0,01 %\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSandvik 19C27 is a very pure alloy\u003c\/strong\u003e. This steel is designed for industrial blades for cutting heavy-duty cardboard and thick textile materials. By knife manufacturers it is referred to as the precursor or budget version of the widely known\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVG 10\u003c\/strong\u003e. This steel is also often used and praised by Japanese manufacturers\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuch as Fujitora \/ Tojiro, Kumadori and Suisin\u003c\/strong\u003e. This steel is characterized by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea high hardness of 62-64 HRC\u003c\/strong\u003e. In addition to it, the alloy is also known for its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenormous world-class wear resistance\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethanks to its coarse grain structure. Appropriate heat treatment of Japanese masters guarantees optimal austenite content (15%) and even distribution of carbides.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis results in a perfect balance of hardness, wear resistance, ductility and remarkable corrosion resistance\u003c\/strong\u003e. Due to their microstructure, steel products can be difficult to sharpen (small edge angles and limited stability).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSandvik 19C27 has a high resistance to corrosion\u003c\/strong\u003e, but is not completely resistant to it, knives made of this steel should not cause problems in everyday use. However, you should remember to keep them clean and periodically protect them.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149625208967,"sku":"IWY-9001","price":75.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-13-5-cm-ittetsu-sandvik-19c271.jpg?v=1663772144"},{"product_id":"bunka-16-5-cm-ittetsu-shirogami-1","title":"Bunka 16,5 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,2 mm\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\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149627142279,"sku":"IW-1186","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-16-5-cm-ittetsu-shirogami-11.jpg?v=1663772192"},{"product_id":"honesuki-15-cm-ittetsu-sandvik-19c27","title":"Honesuki 15 cm Ittetsu Sandvik 19C27","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 Stainless Steel Sandvik 19C27 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 3,9 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 140 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 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\u003eSandvik 19C27\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\u003e0,95 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,50 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,70 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,40 %\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 ≤0,01 %\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSandvik 19C27 is a very pure alloy\u003c\/strong\u003e. This steel is designed for industrial blades for cutting heavy-duty cardboard and thick textile materials. By knife manufacturers it is referred to as the precursor or budget version of the widely known\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVG 10\u003c\/strong\u003e. This steel is also often used and praised by Japanese manufacturers\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuch as Fujitora \/ Tojiro, Kumadori and Suisin\u003c\/strong\u003e. This steel is characterized by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea high hardness of 62-64 HRC\u003c\/strong\u003e. In addition to it, the alloy is also known for its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenormous world-class wear resistance\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethanks to its coarse grain structure. Appropriate heat treatment of Japanese masters guarantees optimal austenite content (15%) and even distribution of carbides.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis results in a perfect balance of hardness, wear resistance, ductility and remarkable corrosion resistance\u003c\/strong\u003e. Due to their microstructure, steel products can be difficult to sharpen (small edge angles and limited stability).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSandvik 19C27 has a high resistance to corrosion\u003c\/strong\u003e, but is not completely resistant to it, knives made of this steel should not cause problems in everyday use. However, you should remember to keep them clean and periodically protect them.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149629141127,"sku":"IWY-9009","price":115.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/honesuki-15-cm-ittetsu-sandvik-19c271.jpg?v=1663772257"},{"product_id":"nakiri-18-cm-ittetsu-shirogami-1","title":"Nakiri 18 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 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 6,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 221 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149637464199,"sku":"IW-11839","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-18-cm-ittetsu-shirogami-19.jpg?v=1667303127"},{"product_id":"petty-18-cm-ittetsu-shirogami-1","title":"Petty 18 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 2,8 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 98 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149638480007,"sku":"IW-11824","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-18-cm-ittetsu-shirogami-19.jpg?v=1667303165"},{"product_id":"wide-nakiri-7-5x18-cm-ittetsu-shirogami-1","title":"Wide Nakiri 7,5x18 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 34,5 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 7,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 305 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149654143111,"sku":"IW-11840","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/wide-nakiri-7-5x18-cm-ittetsu-shirogami-19.jpg?v=1663772605"},{"product_id":"santoku-18-cm-ittetsu-shirogami-1","title":"Santoku 18 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 163 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149657583751,"sku":"IW-11833","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-ittetsu-shirogami-19.jpg?v=1667303185"},{"product_id":"nakiri-18cm-ittetsu-shirogami-1","title":"Nakiri 18cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 172 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149663088775,"sku":"IW-11834","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-18cm-ittetsu-shirogami-11.jpg?v=1663772757"},{"product_id":"nakiri-16-5-cm-ittetsu-sld","title":"Nakiri 16,5 cm Ittetsu SLD","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 Stainless Steel SLD (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAsh wood, quince wood ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 151 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 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\u003e\u003c\/h5\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149673443463,"sku":"IS-42","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-16-5-cm-ittetsu-sld5.jpg?v=1663772918"},{"product_id":"gyuto-24-cm-ittetsu-sld","title":"Gyuto 24 cm Ittetsu SLD","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 Stainless Steel SLD (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAsh wood, quince wood ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 5,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 216 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 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\u003e\u003c\/h5\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149674557575,"sku":"IS-45","price":219.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-ittetsu-sld1.jpg?v=1663772951"},{"product_id":"paring-9-cm-ittetsu-shirogami-1","title":"Paring 9 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 22,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 9,0 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 2,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 56 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149676228743,"sku":"IW-1180","price":115.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/paring-9-cm-ittetsu-shirogami-19.jpg?v=1663772987"},{"product_id":"sujihiki-27-cm-ittetsu-sld","title":"Sujihiki 27 cm Ittetsu SLD","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 Stainless Steel SLD (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAsh wood, quince wood ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 3,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 140 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 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\u003e\u003c\/h5\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149687763079,"sku":"IS-46","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/Sujihiki-27-cm-Ittetsu-SLD5.jpg?v=1663773101"},{"product_id":"gyuto-24-cm-ittetsu-sandvik-19c27","title":"Gyuto 24 cm Ittetsu Sandvik 19C27","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 Stainless Steel Sandvik 19C27 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,7 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 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 224 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\"\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\u003eSandvik 19C27\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\u003e0,95 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,50 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,70 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,40 %\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 ≤0,01 %\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSandvik 19C27 is a very pure alloy\u003c\/strong\u003e. This steel is designed for industrial blades for cutting heavy-duty cardboard and thick textile materials. By knife manufacturers it is referred to as the precursor or budget version of the widely known\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVG 10\u003c\/strong\u003e. This steel is also often used and praised by Japanese manufacturers\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuch as Fujitora \/ Tojiro, Kumadori and Suisin\u003c\/strong\u003e. This steel is characterized by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea high hardness of 62-64 HRC\u003c\/strong\u003e. In addition to it, the alloy is also known for its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenormous world-class wear resistance\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethanks to its coarse grain structure. Appropriate heat treatment of Japanese masters guarantees optimal austenite content (15%) and even distribution of carbides.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis results in a perfect balance of hardness, wear resistance, ductility and remarkable corrosion resistance\u003c\/strong\u003e. Due to their microstructure, steel products can be difficult to sharpen (small edge angles and limited stability).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSandvik 19C27 has a high resistance to corrosion\u003c\/strong\u003e, but is not completely resistant to it, knives made of this steel should not cause problems in everyday use. However, you should remember to keep them clean and periodically protect them.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149691367559,"sku":"IWY-9006","price":169.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-ittetsu-sandvik-19c279.jpg?v=1663773133"},{"product_id":"sujihiki-27-cm-ittetsu-sandvik-19c27","title":"Sujihiki 27 cm Ittetsu Sandvik 19C27","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 Stainless Steel Sandvik 19C27 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 40,0 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 3,8 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 194 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 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\u003eSandvik 19C27\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\u003e0,95 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,50 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,70 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,40 %\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 ≤0,01 %\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSandvik 19C27 is a very pure alloy\u003c\/strong\u003e. This steel is designed for industrial blades for cutting heavy-duty cardboard and thick textile materials. By knife manufacturers it is referred to as the precursor or budget version of the widely known\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVG 10\u003c\/strong\u003e. This steel is also often used and praised by Japanese manufacturers\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuch as Fujitora \/ Tojiro, Kumadori and Suisin\u003c\/strong\u003e. This steel is characterized by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea high hardness of 62-64 HRC\u003c\/strong\u003e. In addition to it, the alloy is also known for its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenormous world-class wear resistance\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethanks to its coarse grain structure. Appropriate heat treatment of Japanese masters guarantees optimal austenite content (15%) and even distribution of carbides.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis results in a perfect balance of hardness, wear resistance, ductility and remarkable corrosion resistance\u003c\/strong\u003e. Due to their microstructure, steel products can be difficult to sharpen (small edge angles and limited stability).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSandvik 19C27 has a high resistance to corrosion\u003c\/strong\u003e, but is not completely resistant to it, knives made of this steel should not cause problems in everyday use. However, you should remember to keep them clean and periodically protect them.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149697069191,"sku":"IWY-9008","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-27-cm-ittetsu-sandvik-19c279.jpg?v=1663773194"},{"product_id":"petty-15-cm-ittetsu-shirogami-1","title":"Petty 15 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 28,0 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 2,9 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 75 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149702082695,"sku":"IW-1183","price":120.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/IW-1183_0005_big_Ittetsu-Shirogami-Noz-uniwersalny-15-cm.jpg?v=1663773238"},{"product_id":"gyuto-21-cm-ittetsu-shirogami-1","title":"Gyuto 21 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,8 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 4,9 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 149 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149707620487,"sku":"IW-1188","price":179.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-ittetsu-shirogami-11.jpg?v=1663773273"},{"product_id":"santoku-16-5-cm-ittetsu-shirogami-1","title":"Santoku 16,5 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,2 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 4,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 124 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149709586567,"sku":"IW-1184","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-16-5-cm-ittetsu-shirogami-19.jpg?v=1667303176"},{"product_id":"nakiri-16-5-cm-ittetsu-shirogami-1","title":"Nakiri 16,5 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 4,8 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 151 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 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149715812487,"sku":"IW-1185","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-16-5-cm-ittetsu-shirogami-19.jpg?v=1663773368"},{"product_id":"gyuto-24-cm-ittetsu-shirogami-1","title":"Gyuto 24 cm Ittetsu Shirogami#1","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 Shirogami#1 (Core) enveloped by  iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWalnut wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\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 5,3 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 185 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\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\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\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1 (whitesteel)\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 1,25-1,35%\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\u003eShirogami 1 steel, another steel cast by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, also known as Shiro-ko 1 or simply Shiro-ko. It is a high-carbon steel with a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edegree of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esubject to restrictive standards\u003c\/strong\u003e. It contains more carbon than Shirogami 2 steel, which makes it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eeven harder\u003c\/strong\u003e, which, however, makes it difficult to work with. With increasing hardness, the sharpness increases, but also the brittleness.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA skilled user of knives will surely appreciate razor-sharp blades with incredibly long sharpness\u003c\/strong\u003e. As with all carbon steels, proper maintenance is essential with the prospect of corrosion.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149717418119,"sku":"IW-1189","price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-ittetsu-shirogami-19.jpg?v=1667303053"},{"product_id":"petty-13-5-cm-ittetsu-sld","title":"Petty 13,5 cm Ittetsu SLD","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 Stainless Steel SLD (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAsh wood, quince wood ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 25,7 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 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 82 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\"\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\u003e\u003cbr\u003e\u003c\/h5\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149721776263,"sku":"IS-41","price":135.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-13-5-cm-ittetsu-sld1.jpg?v=1663773475"},{"product_id":"gyuto-21-cm-ittetsu-sld","title":"Gyuto 21 cm Ittetsu SLD","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 Stainless Steel SLD (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAsh wood, quince wood ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 46,5 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 2,8 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\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\u003e\u003cbr\u003e\u003c\/h5\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149723086983,"sku":"IS-44","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-ittetsu-sld1.jpg?v=1663773518"},{"product_id":"mini-santoku-13-cm-kunio-masutani-vg-10-damascus","title":"Mini Santoku 13 cm Kunio Masutani VG-10 Damascus","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 Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 24,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,7 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 108 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 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\u003eVG-10 \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: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149758017671,"sku":"M-3246-S","price":89.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/mini-santoku-13-cm-kunio-masutani-vg-10-damascus1.jpg?v=1663774159"},{"product_id":"gyuto-18-cm-kunio-masutani-vg-10-hammered-damascus","title":"Gyuto 18 cm Kunio Masutani VG-10 Hammered Damascus","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 Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,7 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 4,3 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 140 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 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\u003eVG-10 \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: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149760868487,"sku":"M-3222","price":109.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-kunio-masutani-vg-10-hammered-damascus1.jpg?v=1663774201"},{"product_id":"santoku-17-cm-kunio-masutani-vg-10-hammered-damascus","title":"Santoku 17 cm Kunio Masutani VG-10 Hammered Damascus","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 Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 29,8 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 4,6 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 145 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 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\u003eVG-10 \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: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149761458311,"sku":"M-3221","price":109.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-kunio-masutani-vg-10-hammered-damascus.jpg?v=1664810898"},{"product_id":"nakiri-17-cm-misuzu-hamono-vg-10","title":"Nakiri 17 cm Misuzu Hamono VG-10","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 Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\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: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 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 133 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 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\u003eVG-10 \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: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149777547399,"sku":"V05-J","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-17-cm-misuzu-hamono-vg-101.jpg?v=1663774659"},{"product_id":"petty-15-5-cm-misuzu-hamono-vg-10","title":"Petty 15,5 cm Misuzu Hamono VG-10","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 Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\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: 15,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,5 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 64 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 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\u003eVG-10 \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: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149779153031,"sku":"V03-J","price":99.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-5-cm-misuzu-hamono-vg-101.jpg?v=1663774700"}],"url":"https:\/\/japan-knives.com\/collections\/by-type.oembed?page=28","provider":"Japan-knives.com","version":"1.0","type":"link"}