{"title":"Gyuto","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch1 data-mce-fragment=\"1\"\u003eGyuto \/ Chef's Knives\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis knife shape\u003c\/strong\u003e 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\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe hardness of the steel also makes it brittle and prone to chipping when cutting, for example, frozen products.\u003cstrong data-mce-fragment=\"1\"\u003eTherefore, we recommend that you only cut\u003c\/strong\u003e things that you can chew yourself with healthy teeth :)\u003cbr data-mce-fragment=\"1\"\u003eThis type of knife comes in various variants, shapes and handles. The standard gyuto has a light natural wood handle. Its core should be made of the best steel, which is clad with other softer steel that protects against corrosion, makes the structure more flexible and allows it to be much easier to slim down to restore its original ability to flow through the sliced ​​products. In our store there are also Europeanized gyuto which are very similar to the European chef's knives and try to connect both worlds.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe handles in traditional gyuto\u003c\/strong\u003e are divided into round, octagonal and round with a side protrusion along the side of the handle is popularly called the D shape. All the above-mentioned usually taper towards the knife blade.\u003c\/p\u003e","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":"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":"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":"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":"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":"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":"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":"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":"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":"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":"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":"gyuto-24-cm-misuzu-hamono-aus10-damascus","title":"Gyuto 24 cm Misuzu Hamono AUS10 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 AUS-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\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 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 39,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 135 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\u003eAUS 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 0.95-1,10%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13-14,5 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,1-0,3 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,1-0,26 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickel:\u003c\/strong\u003e 0,49 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,5 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 1 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus: \u003c\/strong\u003e0,04%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur: \u003c\/strong\u003e0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel, sharing all the advantages of its sister AUS 8 and differing only in increased carbon content to considerable values. A significant amount of this element guarantees the ease of sharpening and sharpness of the razor\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabove 60 HRC\u003c\/strong\u003e, however, this addition could also cause high brittleness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethanks to the addition of nickel, manganese and silicon, the plastic properties of the material are increased\u003c\/strong\u003e. The phenomenon of hardness is additionally influenced by carbide-forming elements. These elements also provide\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood sharpness. Generally, the AUS 10 is an improved version of the AUS 8, with the largest addition of carbon from the entire AUS family\u003c\/strong\u003e, it will certainly be appreciated by all users who value corrosion resistance, durability and high performance of the material from which the knives are made.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149791834247,"sku":"VT43-H8","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-misuzu-hamono-aus10-damascus1.jpg?v=1663774955"},{"product_id":"gyuto-21-cm-misuzu-hamono-aus10-damascus","title":"Gyuto 21 cm Misuzu Hamono AUS10 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 AUS-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\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 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 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 113 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\u003eAUS 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 0.95-1,10%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13-14,5 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,1-0,3 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,1-0,26 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickel:\u003c\/strong\u003e 0,49 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,5 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 1 %\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus: \u003c\/strong\u003e0,04%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur: \u003c\/strong\u003e0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel, sharing all the advantages of its sister AUS 8 and differing only in increased carbon content to considerable values. A significant amount of this element guarantees the ease of sharpening and sharpness of the razor \u003cstrong\u003eabove 60 HRC\u003c\/strong\u003e, however, this addition could also cause high brittleness, \u003cstrong\u003ethanks to the addition of nickel, manganese and silicon, the plastic properties of the material are increased\u003c\/strong\u003e. The phenomenon of hardness is additionally influenced by carbide-forming elements. These elements also provide \u003cstrong\u003egood sharpness. Generally, the AUS 10 is an improved version of the AUS 8, with the largest addition of carbon from the entire AUS family\u003c\/strong\u003e, it will certainly be appreciated by all users who value corrosion resistance, durability and high performance of the material from which the knives are made.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149794291847,"sku":"VT44-H8","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-misuzu-hamono-aus10-damascus-1.jpg?v=1667569464"},{"product_id":"gyuto-21-cm-shiro-kamo-super-aogami-ss","title":"Gyuto 21 cm Shiro Kamo Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 165 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150339846279,"sku":"G-4404","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-shiro-kamo-super-aogami-ss.jpg?v=1663788926"},{"product_id":"gyuto-24-cm-shiro-kamo-shirogami-2","title":"Gyuto 24 cm Shiro Kamo Shirogami#2","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, pakka ferrule\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 38,5 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 5,4 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 158 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150367731847,"sku":"G-0109","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-shiro-kamo-shirogami2.jpg?v=1663789071"},{"product_id":"gyuto-21-cm-shiro-kamo-shirogami-2","title":"Gyuto 21 cm Shiro Kamo Shirogami#2","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, pakka ferrule\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 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 5,1 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 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\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150385197191,"sku":"G-0108","price":219.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-shiro-kamo-shirogami2.jpg?v=1663789110"},{"product_id":"gyuto-18-cm-shiro-kamo-shirogami-2","title":"Gyuto 18 cm Shiro Kamo Shirogami#2","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, pakka ferrule\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 32,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 114 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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. \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. \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 \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":40150393618567,"sku":"G-0107","price":209.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-shiro-kamo-shirogami2.jpg?v=1663789148"},{"product_id":"gyuto-24-cm-cm-shiro-kamo-damascus-sg2","title":"Gyuto 24 cm cm Shiro Kamo Damascus SG2","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 Powder Steel SG2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood, pakka ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 39,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,2 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 178 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150403416199,"sku":"G-7507","price":379.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-cm-shiro-kamo-damascus-sg2.jpg?v=1663789281"},{"product_id":"gyuto-18-cm-tadafusa-aogami-2-ss","title":"Gyuto 18 cm Tadafusa Aogami#2\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami#2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAntibacterial bubinga 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 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 3,9 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 148 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2 (bluesteel) \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\u003eTungsten:\u003c\/strong\u003e 1,00-1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,20-0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20-0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10-0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a high-carbon tool steel, specially developed and cast by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi steel mill for durable knives and tools\u003c\/strong\u003e. It is characterized by a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high level of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(sulfur and phosphorus content below 0.03%), which makes it one of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest quality steel\u003c\/strong\u003e. It differs from typical carbon steels by its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding hardness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- which can even exceed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eall the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time\u003c\/strong\u003e. These features guarantee a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every pleasant, silky, but also aggressive cut\u003c\/strong\u003e. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHowever, it is useful because it blocks the further progress of corrosion by creating a protective layer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150422028423,"sku":"ISN-02","price":169.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-tadafusa-aogami2-ss2.jpg?v=1663789607"},{"product_id":"gyuto-24-cm-tadafusa-aogami-2-ss","title":"Gyuto 24 cm Tadafusa Aogami#2\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami#2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eAntibacterial bubinga 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 38,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 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 218 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2 (bluesteel) \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\u003eTungsten:\u003c\/strong\u003e 1,00-1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,20-0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20-0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10-0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a high-carbon tool steel, specially developed and cast by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi steel mill for durable knives and tools\u003c\/strong\u003e. It is characterized by a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high level of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(sulfur and phosphorus content below 0.03%), which makes it one of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest quality steel\u003c\/strong\u003e. It differs from typical carbon steels by its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding hardness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- which can even exceed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eall the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time\u003c\/strong\u003e. These features guarantee a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every pleasant, silky, but also aggressive cut\u003c\/strong\u003e. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHowever, it is useful because it blocks the further progress of corrosion by creating a protective layer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150434676871,"sku":"ISN-12","price":219.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-tadafusa-aogami-2-ss1.jpg?v=1663789817"},{"product_id":"gyuto-21-cm-takeshi-saji-iw-vg-10","title":"Gyuto 21 cm Takeshi Saji IW 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, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron 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 33,7 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 4,4 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 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\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":40150450897031,"sku":"HI-11208","price":775.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-iw-vg-101.jpg?v=1663790085"},{"product_id":"gyuto-21-cm-takeshi-saji-rw-vg-10-color","title":"Gyuto 21 cm Takeshi Saji RW VG-10 Color","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, brass and copper\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 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 161 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/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":40150465118343,"sku":"HJ-41708","price":665.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-rw-vg-10-gold.jpg?v=1663792588"},{"product_id":"gyuto-18-cm-takeshi-saji-iw-aogami-2-ss-color","title":"Gyuto 18 cm Takeshi Saji IW Aogami#2\/SS Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami#2 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron 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 30,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 228 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2 (bluesteel) \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\u003eTungsten:\u003c\/strong\u003e 1,00-1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,20-0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20-0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10-0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a high-carbon tool steel, specially developed and cast by the \u003cstrong\u003eHitachi steel mill for durable knives and tools\u003c\/strong\u003e. It is characterized by a \u003cstrong\u003every high level of purity\u003c\/strong\u003e (sulfur and phosphorus content below 0.03%), which makes it one of the \u003cstrong\u003ehighest quality steel\u003c\/strong\u003e. It differs from typical carbon steels by its \u003cstrong\u003eoutstanding hardness\u003c\/strong\u003e - which can even exceed \u003cstrong\u003e63 HRC\u003c\/strong\u003e. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has \u003cstrong\u003eall the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time\u003c\/strong\u003e. These features guarantee a \u003cstrong\u003every pleasant, silky, but also aggressive cut\u003c\/strong\u003e. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic. \u003cstrong\u003eHowever, it is useful because it blocks the further progress of corrosion by creating a protective layer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150489956487,"sku":"HD-1107","price":579.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-takeshi-saji-iw-aogami-2-ss-color.jpg?v=1663792536"},{"product_id":"gyuto-21-cm-takeshi-saji-iw-aogami-2-ss-color","title":"Gyuto 21 cm Takeshi Saji IW Aogami#2\/SS Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami#2 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron 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: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 274 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2 (bluesteel) \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\u003eTungsten:\u003c\/strong\u003e 1,00-1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,20-0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20-0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10-0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a high-carbon tool steel, specially developed and cast by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi steel mill for durable knives and tools\u003c\/strong\u003e. It is characterized by a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high level of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(sulfur and phosphorus content below 0.03%), which makes it one of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest quality steel\u003c\/strong\u003e. It differs from typical carbon steels by its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding hardness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- which can even exceed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eall the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time\u003c\/strong\u003e. These features guarantee a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every pleasant, silky, but also aggressive cut\u003c\/strong\u003e. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHowever, it is useful because it blocks the further progress of corrosion by creating a protective layer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150490972295,"sku":"HD-1108","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-iw-aogami-2-ss-color.jpg?v=1663792575"},{"product_id":"gyuto-24-cm-takeshi-saji-iw-aogami-2-ss-color","title":"Gyuto 24 cm Takeshi Saji IW Aogami#2\/SS Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami#2 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron 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: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 274 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2 (bluesteel) \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\u003eTungsten:\u003c\/strong\u003e 1,00-1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,20-0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20-0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10-0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a high-carbon tool steel, specially developed and cast by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi steel mill for durable knives and tools\u003c\/strong\u003e. It is characterized by a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high level of purity\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(sulfur and phosphorus content below 0.03%), which makes it one of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest quality steel\u003c\/strong\u003e. It differs from typical carbon steels by its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding hardness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- which can even exceed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eall the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time\u003c\/strong\u003e. These features guarantee a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every pleasant, silky, but also aggressive cut\u003c\/strong\u003e. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHowever, it is useful because it blocks the further progress of corrosion by creating a protective layer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150492414087,"sku":"HD-1109","price":665.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-iw-aogami-2-ss-color.jpg?v=1663792611"},{"product_id":"gyuto-24-cm-takeshi-saji-wdh-srs-13","title":"Gyuto 24 cm Takeshi Saji WDH SRS-13","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 Powder Steel SRS-13 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite deer horn\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 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 279 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\u003eSRS-13\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e         Composition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,00%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 2,75%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e1,25%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium: 1\u003c\/strong\u003e,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon: \u003c\/strong\u003e0,30%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed steel produced by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNaji Fujikoshi\u003c\/strong\u003e. It is known as one of Japan's first powder \"super steels\". It is gaining more and more popularity among Japanese knife makers. It is used by, inter alia,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaster Takeshi Saji\u003c\/strong\u003e, who uses his over\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e50 years of experience\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein working with them. The growing interest is certainly due to the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eexcellent strength properties\u003c\/strong\u003e. It is extremely resistant to abrasion, thanks to which\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit keeps sharpness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eeven at small sharpening angles of the cutting surface. Usually it is hardened to about\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e64 HRC\u003c\/strong\u003e, although it is an impressive hardness, the steel itself could be hardened even higher, but it is not being done to keep the steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emore resistant to chipping\u003c\/strong\u003e. Due to its high strength properties, it is not a particularly plastic steel, to improve it SRS-13 is often used as a core in knives laminated with amphibians (more plastic steel). Due to the high content of chromium,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is stainless\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150506406023,"sku":"HF-6109","price":535.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-wdh-srs-131.jpg?v=1663790887"},{"product_id":"gyuto-21-cm-takeshi-saji-wdh-srs-13","title":"Gyuto 21 cm Takeshi Saji WDH SRS-13","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 Powder Steel SRS-13 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite deer horn\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,8 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 4,6 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 226 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\u003eSRS-13\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e         Composition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,00%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 2,75%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e1,25%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium: 1\u003c\/strong\u003e,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon: \u003c\/strong\u003e0,30%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed steel produced by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNaji Fujikoshi\u003c\/strong\u003e. It is known as one of Japan's first powder \"super steels\". It is gaining more and more popularity among Japanese knife makers. It is used by, inter alia,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaster Takeshi Saji\u003c\/strong\u003e, who uses his over\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e50 years of experience\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein working with them. The growing interest is certainly due to the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eexcellent strength properties\u003c\/strong\u003e. It is extremely resistant to abrasion, thanks to which\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit keeps sharpness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eeven at small sharpening angles of the cutting surface. Usually it is hardened to about\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e64 HRC\u003c\/strong\u003e, although it is an impressive hardness, the steel itself could be hardened even higher, but it is not being done to keep the steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emore resistant to chipping\u003c\/strong\u003e. Due to its high strength properties, it is not a particularly plastic steel, to improve it SRS-13 is often used as a core in knives laminated with amphibians (more plastic steel). Due to the high content of chromium,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is stainless\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150511616135,"sku":"HF-6108","price":489.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-wdh-srs-131.jpg?v=1663790925"},{"product_id":"gyuto-24-cm-takeshi-saji-aogami-super-ss","title":"Gyuto 24 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 272 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150516859015,"sku":"HH-3309","price":510.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-aogami-super-ss.jpg?v=1663792601"},{"product_id":"gyuto-21-cm-takeshi-saji-aogami-super-ss","title":"Gyuto 21 cm Takeshi Saji Aogami Super\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Steel Aogami Super (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-65\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 210 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,40 – 1,50% \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten:\u003c\/strong\u003e 2,00 – 2,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 0,30 – 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,20 -0. 30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon:\u003c\/strong\u003e 0,10 – 0,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus:\u003c\/strong\u003e 0,025%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,004%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnother steel produced by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi Steelworks\u003c\/strong\u003e, by casting, for knives and tools. It is usually hardened to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63-65 HRC\u003c\/strong\u003e. Due to the increased content of carbon, tungsten and the addition of other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehardness greater than Aogami 2\u003c\/strong\u003e. Similarly to the above steel, it is classified as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehighest purity steel\u003c\/strong\u003e. It is often referred to as \"\u003cstrong\u003ecarbon steel with an ideal composition for the production of knives.\u003c\/strong\u003e\" Japanese makers using this steel include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakeshiSaji, Moritaka and Takeda\u003c\/strong\u003e. Thanks to the precisely designed chemical composition, this steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eholds the sharpest and the longest of all Aogami steels\u003c\/strong\u003e, at the same time\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is easy to sharpen\u003c\/strong\u003e, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to rusting and damage in the form of chipping (due to incredible hardness), this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150520103047,"sku":"HG-3308","price":440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-aogami-super-ss.jpg?v=1663792550"},{"product_id":"gyuto-21-cm-takeshi-saji-wbb-r-2","title":"Gyuto 21 cm Takeshi Saji WBB R-2","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 Powder Steel R-2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 220 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150523805831,"sku":"H-R2D-CH-210WBB","price":735.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-wbb-r-2.jpg?v=1663791286"},{"product_id":"gyuto-21-cm-takeshi-saji-wdh-srs-14","title":"Gyuto 21 cm Takeshi Saji WDH SRS-13","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 Powder Steel SRS-13 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite deer horn\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 34,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 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 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\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\u003eSRS-13\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e         Composition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon:\u003c\/strong\u003e 1,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium:\u003c\/strong\u003e 13,00%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum:\u003c\/strong\u003e 2,75%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten: \u003c\/strong\u003e1,25%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium: 1\u003c\/strong\u003e,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese:\u003c\/strong\u003e 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon: \u003c\/strong\u003e0,30%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese high speed steel produced by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNaji Fujikoshi\u003c\/strong\u003e. It is known as one of Japan's first powder \"super steels\". It is gaining more and more popularity among Japanese knife makers. It is used by, inter alia,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaster Takeshi Saji\u003c\/strong\u003e, who uses his over\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e50 years of experience\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein working with them. The growing interest is certainly due to the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eexcellent strength properties\u003c\/strong\u003e. It is extremely resistant to abrasion, thanks to which\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit keeps sharpness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eeven at small sharpening angles of the cutting surface. Usually it is hardened to about\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e64 HRC\u003c\/strong\u003e, although it is an impressive hardness, the steel itself could be hardened even higher, but it is not being done to keep the steel\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emore resistant to chipping\u003c\/strong\u003e. Due to its high strength properties, it is not a particularly plastic steel, to improve it SRS-13 is often used as a core in knives laminated with amphibians (more plastic steel). Due to the high content of chromium,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit is stainless\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150526296199,"sku":"HC-7508","price":579.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/HC-7508_0002_big_takeshi-saji-stal-srs-13-noz-gyuto.jpg?v=1663791354"},{"product_id":"gyuto-24-cm-takeshi-saji-wbb-r-2","title":"Gyuto 24 cm Takeshi Saji WBB R-2","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 Powder Steel R-2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 281 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150532030599,"sku":"HB-459","price":889.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-wbb-r-2.jpg?v=1663791550"},{"product_id":"gyuto-18-cm-takeshi-saji-wbb-r-2","title":"Gyuto 18 cm Takeshi Saji WBB R-2","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 Powder Steel R-2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWhite bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 63-64\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,2 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 220 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150532391047,"sku":"HB-457","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-takeshi-saji-wbb-r-2.jpg?v=1663791592"},{"product_id":"gyuto-18-cm-takeshi-saji-iw-vg-10","title":"Gyuto 18 cm Takeshi Saji IW 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\u003eIron 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 30,0 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 4,3 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 191 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":40150533505159,"sku":"HA-417","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-takeshi-saji-iw-vg-10.jpg?v=1663791669"},{"product_id":"gyuto-24-cm-takeshi-saji-iw-vg-10","title":"Gyuto 24 cm Takeshi Saji IW 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\u003eIron 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 37,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 270 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":40150534783111,"sku":"HA-419","price":555.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-iw-vg-10.jpg?v=1663791701"},{"product_id":"gyuto-24-cm-takeshi-saji-ybb-vg-10","title":"Gyuto 24 cm Takeshi Saji YBB 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\u003eYellow bull bone\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 37,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 281 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":40150539468935,"sku":"HA-469","price":510.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-ybb-vg-10.jpg?v=1663791841"},{"product_id":"gyuto-21-cm-takeshi-saji-iw-vg-11","title":"Gyuto 21 cm Takeshi Saji IW 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\u003eIron 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 33,2 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 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 190 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":40150543204487,"sku":"H-V10D-CH-210IW","price":479.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-iw-vg-10.jpg?v=1663792012"},{"product_id":"gyuto-27-cm-yu-kurosaki-wenge-hap-40-ss","title":"Gyuto 27 cm Yu Kurosaki Wenge HAP-40\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Powder Steel HAP40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood, oak ferrule\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 43,5 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 6,0 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 203 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150580985991,"sku":"ZSH-270CHWO","price":579.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-27-cm-yu-kurosaki-wenge-hap-40-ss.jpg?v=1667568695"},{"product_id":"gyuto-21-cm-yu-kurosaki-wenge-hap-40-ss","title":"Gyuto 21 cm Yu Kurosaki Wenge HAP-40\/SS","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Carbon Powder Steel HAP40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 65-67\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 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 152 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150589177991,"sku":"ZSH-210CHWG","price":440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-yu-kurosaki-wenge-hap401.jpg?v=1663793291"},{"product_id":"gyuto-24-cm-yu-kurosaki-wenge-hap-40-ss","title":"Gyuto 24 cm Yu Kurosaki Wenge HAP-40\/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 Powder Steel HAP40 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eWenge wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 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 5,7 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 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\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150589767815,"sku":"ZSH-240CHWG","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-yu-kurosaki-wenge-hap401.jpg?v=1663793337"},{"product_id":"gyuto-21-cm-yu-kurosaki-raijin-rainbow-cobalt-steel","title":"Gyuto 21 cm Yu Kurosaki Raijin Rainbow Cobalt Steel","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 Cobalt Special (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePalisander wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 62-63\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 4,7 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 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","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150590161031,"sku":"ZCS-210CHR","price":399.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-yu-kurosaki-raijin-rainbow-cobalt-steel1.jpg?v=1663793429"},{"product_id":"gyuto-21-cm-yu-kurosaki-raijin-cobalt-special","title":"Gyuto 21 cm Yu Kurosaki Raijin Cobalt Special","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 Cobalt Special (Core) enveloped by stainless steel\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 62-63\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,7 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 4,6 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 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\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","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150632431751,"sku":"ZCS-210CH KEYAKI","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-yu-kurosaki-raijin-cobalt-special1.jpg?v=1663794044"},{"product_id":"gyuto-24-cm-yu-kurosaki-fujin-b-vg-10","title":"Gyuto 24 cm Yu Kurosaki Fujin-B 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\u003eRose 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 39,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 190 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":40150639640711,"sku":"ZVD-240CH","price":419.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-yu-kurosaki-fujin-b-vg-102.jpg?v=1663794123"},{"product_id":"gyuto-21-cm-yu-kurosaki-fujin-b-vg-10","title":"Gyuto 21 cm Yu Kurosaki Fujin-B 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\u003eRose 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 35,7 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 3,0 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\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":40150643966087,"sku":"ZVD-210CH","price":365.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-yu-kurosaki-fujin-b-vg-102.jpg?v=1663794165"},{"product_id":"kiritsuke-gyuto-23-cm-mcusta-zanmai-green-revolution-sg2","title":"Kiritsuke Gyuto 23 cm Mcusta Zanmai Green Revolution SG2","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 Powder Steel SG2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 38,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 23,0 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 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 181 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150654484615,"sku":"ZRG-1206G","price":339.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kiritsuke-gyuto-23-cm-mcusta-zanmai-green-revolution-sg24.jpg?v=1663794913"},{"product_id":"gyuto-21-cm-mcusta-zanmai-green-revolution-sg2","title":"Gyuto 21 cm Mcusta Zanmai Green Revolution SG2","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 Powder Steel SG2 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eMicarta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 61-62\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 158 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150654648455,"sku":"ZRG-1205G","price":299.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-mcusta-zanmai-green-revolution-sg24.jpg?v=1663794985"},{"product_id":"gyuto-18-cm-mcusta-zanmai-red-revolution-sg2","title":"Gyuto 18 cm Mcusta Zanmai Red Revolution SG2","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 Powder Steel SG2 (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 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 4,5 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 164 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150663266439,"sku":"ZRR-1203G","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-mcusta-zanmai-red-revolution-sg24.jpg?v=1663795387"},{"product_id":"kiritsuke-gyuto-23-cm-mcusta-zanmai-red-revolution-sg2","title":"Kiritsuke Gyuto 23 cm Mcusta Zanmai Red Revolution SG2","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 Powder Steel SG2 (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 38,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 23,0 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 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 181 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\u003eR2\/SG2 \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 – 1,45%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 1,80 – 2,20%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,00 – 16,00%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 2,30 – 3,30%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,40%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e 0,03%,\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicon\u003c\/strong\u003e: 0,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eR2 and SG2 steels are basically the same steels, sold under different names.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eR2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esteel is distributed by one of the leaders in Japanese steel production, namely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKobelco Steel Company\u003c\/strong\u003e. This steel is also purchased by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Company\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich labels it as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSG2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(according to Koki Iwahara of JapaneseChefsKnife.Com).\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThis steel is powder-coated, high-speed steel\u003c\/strong\u003e. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has an\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels\u003c\/strong\u003e, thanks to the significant share of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emolybdenum and vanadium\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eforming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2 \/ SG2\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness for a very long time\u003c\/strong\u003e. In addition, it is maintenance-free,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith excellent blades, even better than the iconic ZDP-189\u003c\/strong\u003e. This steel is ideal for professionals who have the highest demands on their tools.\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150664740999,"sku":"ZRR-1206G","price":339.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kiritsuke-gyuto-23-cm-mcusta-zanmai-red-revolution-sg24.jpg?v=1663795559"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/collections\/gyuto-21-cm-ittetsu-sld1.jpg?v=1663773628","url":"https:\/\/japan-knives.com\/collections\/gyuto-chefs-knives.oembed?page=10","provider":"Japan-knives.com","version":"1.0","type":"link"}