{"title":"Steel","description":"","products":[{"product_id":"mini-santoku-13-cm-kunio-masutani-vg-10-damascus","title":"Mini Santoku 13 cm Kunio Masutani VG-10 Damascus","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 24,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 108 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149758017671,"sku":"M-3246-S","price":89.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/mini-santoku-13-cm-kunio-masutani-vg-10-damascus1.jpg?v=1663774159"},{"product_id":"gyuto-18-cm-kunio-masutani-vg-10-hammered-damascus","title":"Gyuto 18 cm Kunio Masutani VG-10 Hammered Damascus","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 140 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149760868487,"sku":"M-3222","price":109.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-kunio-masutani-vg-10-hammered-damascus1.jpg?v=1663774201"},{"product_id":"santoku-17-cm-kunio-masutani-vg-10-hammered-damascus","title":"Santoku 17 cm Kunio Masutani VG-10 Hammered Damascus","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 29,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 145 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149761458311,"sku":"M-3221","price":109.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-17-cm-kunio-masutani-vg-10-hammered-damascus.jpg?v=1664810898"},{"product_id":"nakiri-17-cm-misuzu-hamono-vg-10","title":"Nakiri 17 cm Misuzu Hamono VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 133 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149777547399,"sku":"V05-J","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-17-cm-misuzu-hamono-vg-101.jpg?v=1663774659"},{"product_id":"petty-15-5-cm-misuzu-hamono-vg-10","title":"Petty 15,5 cm Misuzu Hamono VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 64 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40149779153031,"sku":"V03-J","price":99.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-5-cm-misuzu-hamono-vg-101.jpg?v=1663774700"},{"product_id":"bunka-10-5-cm-misuzu-hamono-vg-10","title":"Bunka 10,5 cm Misuzu Hamono VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 10,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,2 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 55 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":40149801664647,"sku":"V02-J","price":89.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-10-5-cm-misuzu-hamono-vg-101.jpg?v=1663775145"},{"product_id":"bunka-16-cm-misuzu-hamono-vg-10","title":"Bunka 16 cm Misuzu Hamono VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 29,3 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 100 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":40149802811527,"sku":"V01-J","price":119.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-16-cm-misuzu-hamono-vg-101.jpg?v=1663775181"},{"product_id":"bunka-21-cm-misuzu-hamono-brass-vg-10","title":"Bunka 21 cm Misuzu Hamono Brass VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood, brass 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 34,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,5 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":40149812740231,"sku":"V00-BJ","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-21-cm-misuzu-hamono-vg-10-brass1.jpg?v=1663775387"},{"product_id":"bunka-18-cm-misuzu-hamono-brass-vg-10","title":"Bunka 18 cm Misuzu Hamono Brass VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eLacquered Magnolia wood, brass 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 31,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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":40149815033991,"sku":"V99-BJ","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-18-cm-misuzu-hamono-vg-10-brass1.jpg?v=1663775449"},{"product_id":"gyuto-21-cm-takeshi-saji-iw-vg-10","title":"Gyuto 21 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 199 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150450897031,"sku":"HI-11208","price":775.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-iw-vg-101.jpg?v=1663790085"},{"product_id":"santoku-18-cm-takeshi-saji-rw-vg-10-color","title":"Santoku 18 cm Takeshi Saji RW VG-10 Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 138 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\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":40150463971463,"sku":"HJ-41704","price":555.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-takeshi-saji-rw-vg-10-gold.jpg?v=1663792665"},{"product_id":"gyuto-21-cm-takeshi-saji-rw-vg-10-color","title":"Gyuto 21 cm Takeshi Saji RW VG-10 Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 36,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 161 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150465118343,"sku":"HJ-41708","price":665.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-rw-vg-10-gold.jpg?v=1663792588"},{"product_id":"petty-13-cm-takeshi-saji-rw-vg-10-color","title":"Petty 13 cm Takeshi Saji RW VG-10 Color","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel, brass and copper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 26,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 76 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 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":40150467608711,"sku":"HJ-41702","price":445.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-13-cm-takeshi-saji-rw-vg-10-gold.jpg?v=1663792640"},{"product_id":"nakiri-17-cm-takeshi-saji-ybb-vg-10","title":"Nakiri 17 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 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 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 256 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":40150498443399,"sku":"HA-4605","price":440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-17-cm-takeshi-saji-ybb-vg-102.jpg?v=1663790758"},{"product_id":"bunka-17-cm-takeshi-saji-ybb-vg-10","title":"Bunka 17 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 17,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 238 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":40150519578759,"sku":"HA-466","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-17-cm-takeshi-saji-ybb-vg-10.jpg?v=1663792518"},{"product_id":"paring-9-cm-takeshi-saji-ybb-vg-10","title":"Paring 9 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 19,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 9,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 106 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":40150520037511,"sku":"HA-461","price":309.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/paring-9-cm-takeshi-saji-ybb-vg-10.jpg?v=1663792618"},{"product_id":"santoku-18-cm-takeshi-saji-ybb-vg-10","title":"Santoku 18 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 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 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 220 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150531244167,"sku":"H-V10D-SA-180YBB","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-takeshi-saji-ybb-vg-10.jpg?v=1663791509"},{"product_id":"gyuto-18-cm-takeshi-saji-iw-vg-10","title":"Gyuto 18 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 191 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150533505159,"sku":"HA-417","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-takeshi-saji-iw-vg-10.jpg?v=1663791669"},{"product_id":"gyuto-24-cm-takeshi-saji-iw-vg-10","title":"Gyuto 24 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 270 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150534783111,"sku":"HA-419","price":555.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-iw-vg-10.jpg?v=1663791701"},{"product_id":"bunka-17-cm-takeshi-saji-iw-vg-10","title":"Bunka 17 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 221 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\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":40150537273479,"sku":"HA-416","price":455.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bunka-17-cm-takeshi-saji-iw-vg-10.jpg?v=1663791748"},{"product_id":"takeshi-saji-iw-noz-uniwersalny-13-cm-vg-10","title":"Petty 15 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 25,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 133 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150538551431,"sku":"HA-412","price":339.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-13-cm-takeshi-saji-iw-vg-10.jpg?v=1663791786"},{"product_id":"gyuto-24-cm-takeshi-saji-ybb-vg-10","title":"Gyuto 24 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 281 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150539468935,"sku":"HA-469","price":510.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-takeshi-saji-ybb-vg-10.jpg?v=1663791841"},{"product_id":"petty-13-cm-takeshi-saji-ybb-vg-10","title":"Petty 13 cm Takeshi Saji YBB VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eYellow bull bone\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 25,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 13,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 133 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150540353671,"sku":"HA-462","price":310.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-13-cm-takeshi-saji-ybb-vg-10.jpg?v=1663791879"},{"product_id":"santoku-18-cm-takeshi-saji-iw-vg-10","title":"Santoku 18 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 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 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 220 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150541795463,"sku":"H-V10D-SA-180IW","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-18-cm-takeshi-saji-iw-vg-10.jpg?v=1663791964"},{"product_id":"gyuto-21-cm-takeshi-saji-iw-vg-11","title":"Gyuto 21 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 33,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,4 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 190 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150543204487,"sku":"H-V10D-CH-210IW","price":479.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-takeshi-saji-iw-vg-10.jpg?v=1663792012"},{"product_id":"petty-15-cm-takeshi-saji-iw-vg-10","title":"Petty 15 cm Takeshi Saji IW VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eIron wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 15,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 125 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":40150543466631,"sku":"H-V10D-PE-150IW","price":355.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15-cm-takeshi-saji-iw-vg-10.jpg?v=1663792043"},{"product_id":"nakiri-16-5-cm-yu-kurosaki-fujin-damascus-vg-10","title":"Nakiri 16,5 cm Yu Kurosaki Fujin Damascus 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\u003eKeyaki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,9 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 148 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg 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\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":40150590521479,"sku":"ZVD-165NA","price":310.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-165-cm-yu-kurosaki-fujin-damascus-vg-101.jpg?v=1663793527"},{"product_id":"santoku-16-5-cm-yu-kurosaki-color-vg-10","title":"Santoku 16,5 cm Yu Kurosaki Color 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\u003eRengas wood, oak ferrule\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 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: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 112 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":40150593667207,"sku":"ZVCD-165SA","price":335.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-165-cm-yu-kurosaki-color-vg-101.jpg?v=1663793602"},{"product_id":"petty-12-cm-yu-kurosaki-fujin-damascus-vg-10","title":"Petty 12 cm Yu Kurosaki Fujin Damascus 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\u003eKeyaki wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 24,4 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 12,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 58 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":40150605398151,"sku":"ZVD-120PE","price":259.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-12-cm-yu-kurosaki-fujin-damascus-vg-101.jpg?v=1663793781"},{"product_id":"sujihiki-24-cm-yu-kurosaki-fujin-damascus-vg-10","title":"Sujihiki 24 cm Yu Kurosaki Fujin Damascus 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\u003eKeyaki 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 39,1 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 3,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 144 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":40150612639879,"sku":"ZVD-240SL","price":375.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-24-cm-yu-kurosaki-fujin-damascus-vg-101.jpg?v=1663793855"},{"product_id":"gyuto-24-cm-yu-kurosaki-fujin-b-vg-10","title":"Gyuto 24 cm Yu Kurosaki Fujin-B VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 39,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 190 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150639640711,"sku":"ZVD-240CH","price":419.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-yu-kurosaki-fujin-b-vg-102.jpg?v=1663794123"},{"product_id":"gyuto-21-cm-yu-kurosaki-fujin-b-vg-10","title":"Gyuto 21 cm Yu Kurosaki Fujin-B VG-10","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade Steel Type:\u003c\/strong\u003e Stainless Steel VG-10 (Core) enveloped by stainless steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHandle: \u003c\/strong\u003eRose wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 151 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eVG-10 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon\u003c\/strong\u003e: 0,95 -1,05%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium\u003c\/strong\u003e: 14,50 – 15,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum\u003c\/strong\u003e: 0,90 – 1,20%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium\u003c\/strong\u003e: 0,10 – 0,30%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCobalt\u003c\/strong\u003e: 1,30 – 1,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManganese\u003c\/strong\u003e: 0,50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhosphorus\u003c\/strong\u003e: 0,03%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJapanese stainless steel of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high quality\u003c\/strong\u003e. It was created by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakefu Steel Ltd\u003c\/strong\u003e. Supposedly, the \"G\" in the name is responsible for the \"gold standard\", i.e. the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egold standard of the quality of this steel\u003c\/strong\u003e. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance\u003c\/strong\u003e. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60-61 or even 62 HRC\u003c\/strong\u003e, which means that it\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekeeps sharpness well\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not much worse than 154 CM \/ AST34). Despite its high hardness,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eit sharpens well\u003c\/strong\u003e. This steel has a greater fracture toughness than 154CM \/ AST34. The VG-10 has\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, \"ten\" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIf you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Japan-knives","offers":[{"title":"Default Title","offer_id":40150643966087,"sku":"ZVD-210CH","price":365.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-yu-kurosaki-fujin-b-vg-102.jpg?v=1663794165"},{"product_id":"santoku-16-5-cm-yu-kurosaki-fujin-damascus-vg-10","title":"Santoku 16,5 cm Yu Kurosaki Fujin Damascus 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\u003eKeyaki 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 31,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,2 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 113 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\u003eSTEEL\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\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":40150649766023,"sku":"ZVD-165SA","price":310.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/santoku-165-cm-yu-kurosaki-fujin-damascus-vg-101.jpg?v=1663794270"},{"product_id":"sujihiki-27-cm-mcusta-zanmai-supreme-hammered-vg-10","title":"Sujihiki 27 cm Mcusta Zanmai Supreme 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 41,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 27,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,3 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 217 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\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":40150653436039,"sku":"TZ2-4011DH","price":355.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-27-cm-mcusta-zanmai-supreme-hammered-vg-105.jpg?v=1663794734"},{"product_id":"steak-knife-11-5-cm-mcusta-zanmai-classic-pro-flame-vg-10","title":"Steak Knife 11,5 cm Mcusta Zanmai Classic Pro Flame 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\u003eRed Pakka 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 20,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 11,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 1,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 3,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 66 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg 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\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":40150655926407,"sku":"HFR-8020D","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/steak-knife-115-cm-mcusta-zanmai-classic-pro-flame-vg-101.jpg?v=1663795163"},{"product_id":"nakiri-16-5-cm-mcusta-zanmai-classic-pro-flame-vg-10","title":"Nakiri 16,5 cm Mcusta Zanmai Classic Pro Flame 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\u003eRed Pakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width: \u003c\/strong\u003e2,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 187 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":40150668083335,"sku":"HFR-8008D","price":199.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/1_0004_mz-pro-flame-noz-nakiri-16-5cm-1.jpg?v=1663795692"},{"product_id":"gyuto-18-cm-mcusta-zanmai-splash-damascus-vg-10","title":"Gyuto 18 cm Mcusta Zanmai Splash Damascus 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 18,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,2 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 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":40150672932999,"sku":"HZ2-3004DS","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-mcusta-zanmai-splash-damascus-vg-104.jpg?v=1663795819"},{"product_id":"sujihiki-24-cm-mcusta-zanmai-splash-damascus-vg-10","title":"Sujihiki 24 cm Mcusta Zanmai Splash Damascus 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 34,8 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 24,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,8 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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":40150675226759,"sku":"HZ2-3010DS","price":335.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/sujihiki-24-cm-mcusta-zanmai-splash-damascus-vg-101.jpg?v=1663795862"},{"product_id":"nakiri-16-5-cm-mcusta-zanmai-splash-damascus-vg-10","title":"Nakiri 16,5 cm Mcusta Zanmai Splash Damascus 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 31,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 183 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\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":40150676177031,"sku":"HZ2-3008DS","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-165-cm-mcusta-zanmai-splash-damascus-vg-101.jpg?v=1663795923"},{"product_id":"nakiri-16-5-cm-mcusta-zanmai-supreme-hammered-vg-10","title":"Nakiri 16,5 cm Mcusta Zanmai Supreme 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,9 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 212 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\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":40150681059463,"sku":"TZ2-4008DH","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-165-cm-mcusta-zanmai-supreme-hammered-vg-101.jpg?v=1663796269"},{"product_id":"gyuto-18-cm-mcusta-zanmai-classic-pro-flame-vg-10","title":"Gyuto 18 cm Mcusta Zanmai Classic Pro Flame 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\u003eRed Pakka 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 32,5 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 4,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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":40150688694407,"sku":"HFR-8004D","price":209.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-mcusta-zanmai-classic-pro-flame-vg-101.jpg?v=1663796421"},{"product_id":"boning-knife-16-5-cm-mcusta-zanmai-classic-pro-flame-vg-10","title":"Boning Knife 16,5 cm Mcusta Zanmai Classic Pro Flame 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\u003eRed Pakka 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 29,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/files\/knife-dimensions.jpg?v=1688487647\" alt=\"\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\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":40150689546375,"sku":"HFR-8009D","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/boning-knife-165-cm-mcusta-zanmai-classic-pro-flame-vg-101.jpg?v=1663796454"},{"product_id":"nakiri-18-cm-mcusta-zanmai-classic-corian-damascus-vg-10","title":"Nakiri 18 cm Mcusta Zanmai Classic Corian Damascus 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\u003eCorian\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 30,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 5,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 225 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":40150690660487,"sku":"HKC-3008D","price":189.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/nakiri-18-cm-mcusta-zanmai-classic-corian-damascus-vg-104.jpg?v=1663796538"},{"product_id":"bread-knife-23-cm-mcusta-zanmai-classic-pro-zebra-vg-10","title":"Bread Knife 23 cm Mcusta Zanmai Classic Pro Zebra 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\u003eMicarta\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 36,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 23,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,7 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,5 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 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\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":40150692757639,"sku":"HFZ-8014D","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bread-knife-23-cm-mcusta-zanmai-classic-pro-zebra-vg-10.jpg?v=1663796759"},{"product_id":"paring-9-cm-mcusta-zanmai-supreme-hammered-vg-10","title":"Paring 9 cm Mcusta Zanmai Supreme 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 21,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 9,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 2,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 76 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-full wp-image-3891\" src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\" alt=\"\" width=\"800\" height=\"286\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/japan-knives.eu\/wp-content\/uploads\/2022\/07\/knife-dimensions.jpg\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 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":40150693675143,"sku":"TZ2-4000DH","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/petty-15cm-mcusta-zanmai-supreme-hammered-vg-101.jpg?v=1663796824"},{"product_id":"boning-knife-16-5-cm-mcusta-zanmai-classic-pro-zebra-vg-10","title":"Boning Knife 16,5 cm Mcusta Zanmai Classic Pro Zebra 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\u003eMicarta\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: 16,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 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":40150697312391,"sku":"HFZ-8009D","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/boning-knife-165-cm-mcusta-zanmai-classic-pro-zebra-vg-10.jpg?v=1663796955"},{"product_id":"gyuto-24-cm-mcusta-zanmai-classic-pro-flame-vg-10","title":"Gyuto 24 cm Mcusta Zanmai Classic Pro Flame 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\u003eRed Pakka 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 39,0 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 2,1 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight: \u003c\/strong\u003e230 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":40150698918023,"sku":"HFR-8007D","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-24-cm-mcusta-zanmai-classic-pro-flame-vg-101.jpg?v=1663797023"},{"product_id":"gyuto-18-cm-mcusta-zanmai-supreme-hammered-vg-10","title":"Gyuto 18 cm Mcusta Zanmai Supreme 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 32,5 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 4,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,1 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 176 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMade in Japan\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eKNIFE CARE\u003c\/h5\u003e\n\u003cp\u003eThe basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethe appearance of small spots of rust\u003c\/strong\u003e. It is completely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eunacceptable to wash the knives in a dishwasher\u003c\/strong\u003e, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhen cutting, do not twist the knife from side to side\u003c\/strong\u003e, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly be used as a cutting tool\u003c\/strong\u003e, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.\u003c\/p\u003e\n\u003ch5\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":40150701801607,"sku":"TZ2-4004DH","price":239.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-18-cm-mcusta-zanmai-supreme-hammered-vg-101.jpg?v=1663797073"},{"product_id":"bread-knife-23-cm-mcusta-pro-flame-vg-10","title":"Bread Knife 23 cm Mcusta Pro Flame 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\u003eRed Pakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 37,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 23,0 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 3,5 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 1,7 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 147 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":40150702358663,"sku":"HFR-8014D","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/bread-knife-23-cm-mcusta-pro-flame-vg-101.jpg?v=1663797120"},{"product_id":"gyuto-21-cm-mcusta-zanmai-splash-damascus-vg-10","title":"Gyuto 21 cm Mcusta Zanmai Splash Damascus 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\u003ePakka wood\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHardness Rockwell (HRC):\u003c\/strong\u003e 60-61\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTotal length:\u003c\/strong\u003e 35,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade length\u003c\/strong\u003e: 21,3 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBlade width:\u003c\/strong\u003e 4,6 cm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSpine thickness:\u003c\/strong\u003e 2,0 mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWeight:\u003c\/strong\u003e 170 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":40150704095367,"sku":"HZ2-3005DS","price":289.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/3496\/7175\/products\/gyuto-21-cm-mcusta-zanmai-splash-damascus-vg-10.jpg?v=1663797169"}],"url":"https:\/\/japan-knives.com\/collections\/steel.oembed?page=9","provider":"Japan-knives.com","version":"1.0","type":"link"}