{"title":"Sakai Takayuki","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Takayuki i\u003c\/strong\u003es a Japanese company that specializes in the production of high-quality traditional Japanese kitchen knives. Founded in the city of Sakai, Osaka, the company has a long history of crafting knives that are both beautiful and functional.\u003c\/p\u003e\n\u003cp\u003eAt the \u003cstrong\u003eheart of Sakai Takayuki's\u003c\/strong\u003e success is a commitment to traditional Japanese blade-making techniques, combined with modern technologies and materials. The company's blacksmiths are highly skilled and experienced, and they use only the finest materials and state-of-the-art equipment to create knives that are of the highest quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe company offers\u003c\/strong\u003e a wide range of products, from simple and functional blades to more elaborate and decorative knives that are perfect for special occasions or as gifts. Regardless of the style or design, all of Sakai Takayuki's knives are known for their exceptional sharpness, durability, and ease of use.\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is also dedicated to\u003cstrong\u003e promoting the traditional art of Japanese\u003c\/strong\u003e blade-making, and the company actively supports initiatives that help to preserve and promote this important cultural heritage. This includes sponsoring events and workshops, as well as supporting young blacksmiths who are just starting out in the field.\u003c\/p\u003e\n\u003cp\u003eOverall, Sakai Takayuki is a company\u003cstrong\u003e that truly stands out in the world of Japanese blade-making\u003c\/strong\u003e. With its commitment to traditional techniques, high-quality products, and a deep appreciation for the cultural heritage of the craft, Sakai Takayuki is a name that is synonymous with excellence in the world of kitchen knives.\u003c\/p\u003e","products":[{"product_id":"santoku-17-cm-sakai-takayuki-aogami-2-iron-kurouchi","title":"Santoku 17 cm Sakai Takayuki Aogami#2\/Iron Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogamii#2 (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\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 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\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 3,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 129 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #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":40404172210311,"sku":"01172","price":164.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-aogami-2-iron-kurouchi_0008_sakai-takayuki-aogami-2-iron-kurouchi-noz-santoku-17-cm_0008_1.jpg?v=1676245422"},{"product_id":"gyuto-21-cm-sakai-takayuki-aogami-2-iron-kurouchi","title":"Gyuto 21 cm Sakai Takayuki Aogami#2\/Iron Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami#2 (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\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 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 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 152 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #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":40404172341383,"sku":"01175","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-aogami-2-iron-kurouchi_0008_sakai-takayuki-aogami-2-iron-kurouchi-noz-szefa-kuchni-21-cm_0008.jpg?v=1676239113"},{"product_id":"gyuto-24-cm-sakai-takayuki-aogami-2-iron-kurouchi","title":"Gyuto 24 cm Sakai Takayuki Aogami#2\/Iron Kurouchi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCarbon Steel Aogami#2 (Core) enveloped by iron\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\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 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\u003e5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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 height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eKNIFE CARE\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erequires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAfter wiping the knife dry\u003c\/strong\u003e, it is best to lubricate it with a small amount of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecamellia oil\u003c\/strong\u003e, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eappearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSTEEL\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #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":40404172669063,"sku":"01176","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-aogami-2-iron-kurouchi_0008_sakai-takayuki-aogami-2-iron-kurouchi-noz-szefa-kuchni-24-cm_0008.jpg?v=1676240430"},{"product_id":"santoku-18-cm-sakai-takayuki-ginga-za-18","title":"Santoku 18 cm Sakai Takayuki Ginga ZA-18","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\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 ZA-18 (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 61-62\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: 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 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 139 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg height=\"286\" width=\"800\" alt=\"\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" class=\"alignnone size-full wp-image-3891\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 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\u003eZA-18\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\u003e0,95-1,20 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eChromium: \u003c\/strong\u003e17,00-18,00 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eMolybdenum:\u003c\/strong\u003e 1,00-1,50 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eCobalt:\u003c\/strong\u003e 1,80 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eVanadium:\u003c\/strong\u003e 0,10-0,25 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eManganese:\u003c\/strong\u003e 0,00-1,00 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSilicon:\u003c\/strong\u003e 0,00-1,00 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003ePhosphorus:\u003c\/strong\u003e 0,04 %\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSulfur:\u003c\/strong\u003e 0,03 %\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe steel was created as a result of the cooperation of Osaka Clad Co. Ltd of Aichi Steel Corp. \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe alloy was developed to compete with and even outperform VG10 steel\u003c\/strong\u003e\u003cspan\u003e. It is also compared to the N690 steel. Just like the aforementioned VG 10, it is stainless steel. In the field of the content of elements, it exceeds VG10 with the content of carbon (VG 10 - 1.05%, ZA 18 - 1.20%), chromium (VG10 - 15.5%, ZA 18 - 18%), molybdenum (VG 10 - 1.2 %, ZA 18 - 1.5%) and cobalt (VG10 - 1.5%, ZA 18 - 1.8%). \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThese elements extremely increase strength, hardness and corrosion resistance\u003c\/strong\u003e\u003cspan\u003e. In some cases, ZA 18 steel is the core of the knife with a fitting, for which e.g. steel of AUS 2 type can be used, this treatment allows for incredible bending and breaking resistance. \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn general, ZA 18 alloy is equal to all the advantages of VG10 steel, and at times it pierces them: it sharpens well, exceeds a hardness of 62 HRC, has an amazing cutting aggression\u003c\/strong\u003e\u003cspan\u003e. Considering its \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eincredible potential\u003c\/strong\u003e\u003cspan\u003e, many manufacturers decide to use this steel for the production of their blades, incl. Kanetsugu uses it in his Pro-J series of kitchen knives\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. Any demanding user using this steel will surely be very pleased with its outstanding performance.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40404172767367,"sku":"07882","price":289.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-sakai-takayuki-ginga-za-18_0008_sakai-takayuki-ginga-za-18-noz-santoku-18-cm_0008_1.jpg?v=1676247760"},{"product_id":"kengata-16-cm-sakai-takayuki-hammered-vg-10","title":"Kengata 16 cm Sakai Takayuki Hammered 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\u003eSpanish mahogany wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 29,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,0 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 1,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 162 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\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":40404173226119,"sku":"07399","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-seiren_0007_sakai-takayuki-urushi-vg-10-seiren-noz-szefa-kuchni-24-cm_0006_1_a742faf8-a3f4-441c-93f5-d067de405ebb.jpg?v=1676243538"},{"product_id":"kengata-19-cm-sakai-takayuki-hammered-vg-10","title":"Kengata 19 cm Sakai Takayuki Hammered 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\u003eSpanish mahogany 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 33,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 19,0 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 211 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":40404173324423,"sku":"07400","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-19-cm-sakai-takayuki-hammered-vg-10_0007_sakai-takayuki-hammered-vg-10-noz-kengata-19-cm.jpg?v=1676244226"},{"product_id":"santoku-18-cm-sakai-takayuki-hammered-vg-10","title":"Santoku 18 cm Sakai Takayuki Hammered VG-10","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 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\u003eSpanish mahogany wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 166 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\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":40404173422727,"sku":"07392","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-sakai-takayuki-hammered-vg-10_0007_sakai-takayuki-hammered-vg-10-noz-santoku-18-cm_0007_1.jpg?v=1676248649"},{"product_id":"santoku-17-cm-sakai-takayuki-nanairo-vg-10-blue","title":"Santoku 17 cm Sakai Takayuki Nanairo VG-10 Blue","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\u003eABS material\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 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\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":40404173619335,"sku":"14575","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-aogami-2-iron-kurouchi_0008_sakai-takayuki-aogami-2-iron-kurouchi-noz-santoku-17-cm_0008_1_c47cff73-be59-41fb-9068-6cdab8ca67de.jpg?v=1676245528"},{"product_id":"gyuto-21-cm-sakai-takayuki-nanairo-vg-10-blue","title":"Gyuto 21 cm Sakai Takayuki Nanairo VG-10 Blue","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\u003eABS material\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 4,7 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 163 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\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":40404174569607,"sku":"14590","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-nanairo-vg-10-blue_0007_sakai-takayuki-nanairo-vg-10-blue-noz-szefa-kuchni-21-cm_0007_1.jpg?v=1676239361"},{"product_id":"santoku-17-cmsakai-takayuki-nanairo-vg-10-ebony","title":"Santoku 17 cmSakai Takayuki Nanairo VG-10 Ebony","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\u003eABS material\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 154 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":40404174733447,"sku":"14565","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cmsakai-takayuki-nanairo-vg-10-ebony_0007_sakai-takayuki-nanairo-vg-10-ebony-noz-santoku-17-cm_0007_1.jpg?v=1676247591"},{"product_id":"gyuto-21-cm-sakai-takayuki-nanairo-vg-10-ebony","title":"Gyuto 21 cm Sakai Takayuki Nanairo VG-10 Ebony","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 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\u003eABS material\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 4,7 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 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 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":40404174831751,"sku":"14580","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-nanairo-vg-10-ebony_0007_sakai-takayuki-nanairo-vg-10-ebony-noz-szefa-kuchni-21-cm_0006_1.jpg?v=1676239670"},{"product_id":"santoku-17-cm-sakai-takayuki-nanairo-vg-10-green","title":"Santoku 17 cm Sakai Takayuki Nanairo VG-10 Green","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\u003eABS material\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 156 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":40404175159431,"sku":"14576","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-nanairo-vg-10-green_0007_sakai-takayuki-nanairo-vg-10-green-noz-santoku-17-cm_0007_1.jpg?v=1676245788"},{"product_id":"gyuto-21-cm-sakai-takayuki-nanairo-vg-10-green","title":"Gyuto 21 cm Sakai Takayuki Nanairo VG-10 Green","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\u003eABS material\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 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 167 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\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":40404175290503,"sku":"14591","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-nanairo-vg-10-green_0007_sakai-takayuki-nanairo-vg-10-green-noz-szefa-kuchni-21-cm_0006_1.jpg?v=1676239543"},{"product_id":"santoku-17-cm-sakai-takayuki-nanairo-vg-10-retro","title":"Santoku 17 cm Sakai Takayuki Nanairo VG-10 Retro","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\u003eABS material\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 159 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":40404175388807,"sku":"14564","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-nanairo-vg-10-retro_0007_sakai-takayuki-nanairo-vg-10-retro-noz-santoku-17-cm_0005_1.jpg?v=1676246142"},{"product_id":"gyuto-21-cm-sakai-takayuki-nanairo-vg-10-retro","title":"Gyuto 21 cm Sakai Takayuki Nanairo VG-10 Retro","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\u003eABS material\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 4,7 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 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 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":40404175421575,"sku":"14579","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-nanairo-vg-10-retro_0007_sakai-takayuki-nanairo-vg-10-retro-noz-szefa-kuchni-21-cm_0007_1.jpg?v=1676239788"},{"product_id":"santoku-17-cm-sakai-takayuki-nanairo-vg-10-wine","title":"Santoku 17 cm Sakai Takayuki Nanairo VG-10 Wine","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\u003eABS material\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 159 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":40404175650951,"sku":"14577","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-nanairo-vg-10-wine_0007_sakai-takayuki-nanairo-vg-10-wine-noz-santoku-17-cm_0007_1.jpg?v=1676246348"},{"product_id":"gyuto-21-cm-sakai-takayuki-nanairo-vg-10-wine","title":"Gyuto 21 cm Sakai Takayuki Nanairo VG-10 Wine","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\u003eABS material\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 4,7 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 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 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":40404175716487,"sku":"14592","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-nanairo-vg-10-wine_0007_sakai-takayuki-nanairo-vg-10-wine-noz-szefa-kuchni-21-cm_0007_1.jpg?v=1676239875"},{"product_id":"kengata-16-cm-sakai-takayuki-urushi-vg-10-sairen","title":"Kengata 16 cm Sakai Takayuki Urushi VG-10 Sairen","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 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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,0 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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 139 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\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":40404176142471,"sku":"07964","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-16-cm-sakai-takayuki-urushi-vg-10-sairen_0007_sakai-takayuki-urushi-vg-10-sairen-noz-kengata-16-cm_0007_1.jpg?v=1676243625"},{"product_id":"santoku-17-cm-sakai-takayuki-urushi-vg-10-sairen","title":"Santoku 17 cm Sakai Takayuki Urushi VG-10 Sairen","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 150 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":40404176699527,"sku":"07944","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-urushi-vg-10-sairen_0007_sakai-takayuki-urushi-vg-10-sairen-noz-santoku-17-cm_0007_1.jpg?v=1676246922"},{"product_id":"kengata-16-cm-sakai-takayuki-urushi-vg-10-saiseki","title":"Kengata 16 cm Sakai Takayuki Urushi VG-10 Saiseki","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\u003eHand varnished oak 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 32,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,0 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 1,8 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\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":40404177289351,"sku":"07966","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-16-cm-sakai-takayuki-urushi-vg-10-saiseki_0007_sakai-takayuki-urushi-vg-10-saiseki-noz-kengata-16-cm_0007_1.jpg?v=1676243759"},{"product_id":"santoku-17-cm-sakai-takayuki-urushi-vg-10-saiseki","title":"Santoku 17 cm Sakai Takayuki Urushi VG-10 Saiseki","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 151 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\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":40404177387655,"sku":"07946","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-urushi-vg-10-saiseki_0007_sakai-takayuki-urushi-vg-10-saiseki-noz-santoku-17-cm_0007_1.jpg?v=1676247193"},{"product_id":"gyuto-21-cm-sakai-takayuki-urushi-vg-10-saiseki","title":"Gyuto 21 cm Sakai Takayuki Urushi VG-10 Saiseki","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\u003eHand varnished oak 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 4,7 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 159 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":40404177551495,"sku":"07954","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-urushi-vg-10-saiseki_0007_sakai-takayuki-urushi-vg-10-saiseki-noz-szefa-kuchni-21-cm_0006_1.jpg?v=1676239968"},{"product_id":"gyuto-24-cm-sakai-takayuki-urushi-vg-10-saiseki","title":"Gyuto 24 cm Sakai Takayuki Urushi VG-10 Saiseki","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\u003eHand varnished oak 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 39,5 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 5,5 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 194 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40404177617031,"sku":"07958","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-saiseki_0007_sakai-takayuki-urushi-vg-10-saiseki-noz-szefa-kuchni-24-cm_0007_1.jpg?v=1676240629"},{"product_id":"petty-15-cm-sakai-takayuki-urushi-vg-10-saiseki","title":"Petty 15 cm Sakai Takayuki Urushi VG-10 Saiseki","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\u003eHand varnished oak 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 28,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 86 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":40404177846407,"sku":"07942","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-sakai-takayuki-urushi-vg-10-saiseki_0007_sakai-takayuki-urushi-vg-10-saiseki-noz-uniwersalny-15-cm_0007_1.jpg?v=1676244857"},{"product_id":"kengata-16-cm-sakai-takayuki-urushi-vg-10-saiu","title":"Kengata 16 cm Sakai Takayuki Urushi VG-10 Saiu","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,0 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 1,8 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":40404177977479,"sku":"07967","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-16-cm-sakai-takayuki-urushi-vg-10-saiu_0007_sakai-takayuki-urushi-vg-10-saiu-noz-kengata-16-cm_0006_1.jpg?v=1676243984"},{"product_id":"santoku-17-cm-sakai-takayuki-urushi-vg-10-saiu","title":"Santoku 17 cm Sakai Takayuki Urushi VG-10 Saiu","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 150 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":40404178534535,"sku":"07947","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-urushi-vg-10-saiu_0007_sakai-takayuki-urushi-vg-10-saiu-noz-santoku-17-cm_0007_111.jpg?v=1676247472"},{"product_id":"gyuto-21-cm-sakai-takayuki-urushi-vg-10-saiu","title":"Gyuto 21 cm Sakai Takayuki Urushi VG-10 Saiu","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\u003eHand varnished oak 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 4,7 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 150 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":40404178665607,"sku":"07955","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-urushi-vg-10-saiu_0007_sakai-takayuki-urushi-vg-10-saiu-noz-szefa-kuchni-21-cm_0007_1.jpg?v=1676240104"},{"product_id":"gyuto-24-cm-sakai-takayuki-urushi-vg-10-saiu","title":"Gyuto 24 cm Sakai Takayuki Urushi VG-10 Saiu","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\u003eHand varnished oak 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 39,5 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 5,5 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 196 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 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":40404178763911,"sku":"07959","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-saiu_0007_sakai-takayuki-urushi-vg-10-saiu-noz-szefa-kuchni-24-cm_0007_1.jpg?v=1676240810"},{"product_id":"petty-15-cm-sakai-takayuki-urushi-vg-10-saiu","title":"Petty 15 cm Sakai Takayuki Urushi VG-10 Saiu","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\u003eHand varnished oak 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 28,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,3 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 88 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 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":40404178894983,"sku":"07943","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-sakai-takayuki-urushi-vg-10-saiu_0007_sakai-takayuki-urushi-vg-10-saiu-noz-uniwersalny-15-cm_0007_1.jpg?v=1676245090"},{"product_id":"gyuto-21-cm-sakai-takayuki-urushi-vg-10-seiren","title":"Gyuto 21 cm Sakai Takayuki Urushi VG-10 Seiren","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\u003eHand varnished oak 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 4,7 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 160 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":40404178993287,"sku":"07952","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-urushi-vg-10-seiren_0007_sakai-takayuki-urushi-vg-10-seiren-noz-szefa-kuchni-21-cm_0007_1.jpg?v=1676240191"},{"product_id":"gyuto-24-cm-sakai-takayuki-urushi-vg-10-seiren","title":"Gyuto 24 cm Sakai Takayuki Urushi VG-10 Seiren","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\u003eHand varnished oak 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 39,5 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 5,5 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 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\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":40404179091591,"sku":"07956","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-seiren_0007_sakai-takayuki-urushi-vg-10-seiren-noz-szefa-kuchni-24-cm_0006_1.jpg?v=1676241178"},{"product_id":"petty-15-cm-sakai-takayuki-urushi-vg-10-seiren","title":"Petty 15 cm Sakai Takayuki Urushi VG-10 Seiren","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\u003eHand varnished oak 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 28,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 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 79 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":40404179157127,"sku":"07940","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-sakai-takayuki-urushi-vg-10-seiren_0007_sakai-takayuki-urushi-vg-10-seiren-noz-uniwersalny-15-cm_0007_1.jpg?v=1676245310"},{"product_id":"kiritsuke-yanagiba-27-cm-sakai-takayuki-byakko-shirogami-1","title":"Kiritsuke Yanagiba 27 cm Sakai Takayuki Byakko Shirogami#1","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type: \u003c\/strong\u003eCarbon 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\u003eEbony wood, buffalo horn 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 42,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,7 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\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":46671617786203,"sku":"02214","price":665.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kiritsuke-yanagiba-27-cm-sakai-takayuki-byakko-shirogami-100001.jpg?v=1682099958"},{"product_id":"sakimaru-27-cm-sakai-takayuki-byakko-shirogami-1","title":"Sakimaru 27 cm Sakai Takayuki Byakko Shirogami#1","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type: \u003c\/strong\u003eCarbon 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\u003eEbony wood, buffalo horn 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 42,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3, mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 179 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\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":46671621751131,"sku":"02224","price":705.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sakimaru-27-cm-sakai-takayuki-byakko-shirogami-100001.jpg?v=1682099783"},{"product_id":"sakimaru-30-cm-sakai-takayuki-byakko-shirogami-1","title":"Sakimaru 30 cm Sakai Takayuki Byakko 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\u003eCarbon 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\u003eEbony wood, buffalo horn 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 46,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 4,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 231 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 \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\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":46671623881051,"sku":"02225","price":755.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sakimaru-30-cm-sakai-takayuki-byakko-shirogami-100001.jpg?v=1682100121"},{"product_id":"yanagiba-24-cm-sakai-takayuki-byakko-shirogami-1","title":"Yanagiba 24 cm Sakai Takayuki Byakko Shirogami#1","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type: \u003c\/strong\u003eCarbon 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\u003eEbony wood, buffalo horn 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 38,0 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 3,0 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 166 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\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":46671629156699,"sku":"02203","price":599.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/yanagiba-24-cm-sakai-takayuki-byakko-shirogami-100001.jpg?v=1682100287"},{"product_id":"sakimaru-30-cm-sakai-takayuki-genbu-aogami-2","title":"Sakimaru 30 cm Sakai Takayuki Genbu Aogami#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\u003eCarbon Steel Aogami#2 (Core) enveloped by iron\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eEbony wood, buffalo horn 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 47,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 40,0 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 5,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 320 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 \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\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":46671630565723,"sku":"02245","price":930.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sakimaru-30-cm-sakai-takayuki-genbu-aogami-200001.jpg?v=1682100465"},{"product_id":"kengata-yanagiba-27-cm-sakai-takayuki-ginryu-honyaki-sw","title":"Kengata Yanagiba 27 cm Sakai Takayuki Ginryu Honyaki SW","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\u003eStainless Steel SW\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eEbony wood, corian 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 43,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 260 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 \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\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":46671637250395,"sku":"02260","price":1020.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-yanagiba-27-cm-sakai-takayuki-ginryu-honyaki-sw00001.jpg?v=1682101204"},{"product_id":"yanagiba-27-cm-sakai-takayuki-ginryu-honyaki-sw","title":"Yanagiba 27 cm Sakai Takayuki Ginryu Honyaki SW","description":"\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type: \u003c\/strong\u003eStainless Steel SW\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eEbony wood, corian 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 43,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 242 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 \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":46671640133979,"sku":"02262","price":975.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/yanagiba-27-cm-sakai-takayuki-ginryu-honyaki-sw00001.jpg?v=1682101351"},{"product_id":"petty-15-cm-sakai-takayuki-urushi-vg-10-kokushin","title":"Petty 15 cm Sakai Takayuki Urushi VG-10 Kokushin","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\u003eHand varnished oak 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 28,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,0 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 81 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":46671640920411,"sku":"07941","price":164.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-sakai-takayuki-urushi-vg-10-kokushin00001.jpg?v=1682101577"},{"product_id":"gyuto-24-cm-sakai-takayuki-urushi-vg-10-kokushin","title":"Gyuto 24 cm Sakai Takayuki Urushi VG-10 Kokushin","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\u003eHand varnished oak 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 39,5 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 5,5 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 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\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":46671642231131,"sku":"07957","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-kokushin00001.jpg?v=1682101721"},{"product_id":"gyuto-21-cm-sakai-takayuki-urushi-vg-10-kokushin","title":"Gyuto 21 cm Sakai Takayuki Urushi VG-10 Kokushin","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\u003eHand varnished oak 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 4,7 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 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 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":46671644393819,"sku":"07953","price":219.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-sakai-takayuki-urushi-vg-10-kokushin00001.jpg?v=1682101843"},{"product_id":"santoku-17-cm-sakai-takayuki-urushi-vg-10-kokushin","title":"Santoku 17 cm Sakai Takayuki Urushi VG-10 Kokushin","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 145 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671648358747,"sku":"07945","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-sakai-takayuki-urushi-vg-10-kokushin00001.jpg?v=1682102024"},{"product_id":"kengata-16-cm-sakai-takayuki-urushi-vg-10-kokushin","title":"Kengata 16 cm Sakai Takayuki Urushi VG-10 Kokushin","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\u003eHand varnished oak wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,0 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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 129 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":46671652880731,"sku":"07965","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-16-cm-sakai-takayuki-urushi-vg-10-kokushin00008.jpg?v=1682102329"},{"product_id":"gyuto-24-cm-sakai-takayuki-urushi-vg-10-aizome","title":"Gyuto 24 cm Sakai Takayuki Urushi VG-10 Aizome","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\u003eHand varnished 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 39,5 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 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 169 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":46671653405019,"sku":"07935","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-sakai-takayuki-urushi-vg-10-aizome00001.jpg?v=1682102547"},{"product_id":"yanagiba-27-cm-sakai-takayuki-silver-3","title":"Yanagiba 27 cm Sakai Takayuki Silver#3","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 Silver#3 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eHand varnished 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 42,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 222 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\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 \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671654224219,"sku":"04231","price":510.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/yanagiba-27-cm-sakai-takayuki-silver-300001.jpg?v=1682102856"},{"product_id":"sakimaru-27-cm-sakai-takayuki-silver-3","title":"Sakimaru 27 cm Sakai Takayuki Silver#3","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 Silver#3 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eEbony wood, bufflo horn 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 43,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,4 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 206 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\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 \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671655764315,"sku":"04235","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sakimaru-27-cm-sakai-takayuki-silver-300001.jpg?v=1682103101"},{"product_id":"kengata-yanagiba-27-cm-sakai-takayuki-silver-3","title":"Kengata Yanagiba 27 cm Sakai Takayuki Silver#3","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 Silver#3 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eEbony wood, bufflo horn 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 43,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 217 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg 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\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 \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671658156379,"sku":"04233","price":595.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-yanagiba-27-cm-sakai-takayuki-silver-300001.jpg?v=1682103335"},{"product_id":"sakimaru-27-cm-sakai-takayuki-shiden-silver-3","title":"Sakimaru 27 cm Sakai Takayuki Shiden Silver#3","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 Silver#3 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eDesert iron 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 42,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,3 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 248 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\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 \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671660908891,"sku":"02124","price":1440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sakimaru-27-cm-sakai-takayuki-shiden-silver-300001.jpg?v=1682103547"},{"product_id":"kengata-yanagiba-27-cm-sakai-takayuki-shiden-silver-3","title":"Kengata Yanagiba 27 cm Sakai Takayuki Shiden Silver#3","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 Silver#3 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eDesert iron 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 41,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,6 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 267 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 \u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":46671670935899,"sku":"02134","price":1440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/kengata-yanagiba-27-cm-sakai-takayuki-shiden-silver-300001.jpg?v=1682103717"}],"url":"https:\/\/japan-knives.com\/collections\/sakai-takayuki.oembed?page=4","provider":"Japan-knives.com","version":"1.0","type":"link"}