{"product_id":"hatsukokoro-hikari-damascus-gyuto-200mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eChef's knife with a 197 mm long blade with a beautiful damascus steel cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Semi-stainless SLD with damascus cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 197 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 43 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness at blade heel: 1.4 mm\u003cbr\u003e\u003cspan\u003eThickness at middle spine: 1 mm\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 126 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Dark etched damascus steel cladding\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Mono Bubinga\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of close collaboration between Hatsukokoro and one of the largest and most esteemed knife manufacturers in Seki city, Japan. We are impressed by this knife series with its fine SLD steel which, together with a beautiful finish, very thin blades and a very good price, receives our warmest recommendation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSLD is a very durable steel that holds its edge for a very long time, especially when not polished too brightly but allowed to retain some bite. We recommend finishing at 1000 to 3000 grit for both sharpness, bite, and long edge retention. SLD is SEMI-STAINLESS, meaning it resists rust well, but is not 100% stainless. Over time, the core steel will therefore darken slightly, and the knife will then get a beautiful contrast between the core steel and the damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImportant:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eKeep in mind that the edge is hard and thin. Therefore, be careful not to subject the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry the ingredient apart.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775381381468,"sku":"Hikari-DAM-195GY","price":157.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/sld-dam-GY190.jpg?v=1780314544","url":"https:\/\/stage.cleancut.eu\/products\/hatsukokoro-hikari-damascus-gyuto-200mm","provider":"Cleancut","version":"1.0","type":"link"}