{"product_id":"hatsukokoro-hikari-damascus-gyuto-210mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eChef's knife with a 211 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 clad (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 211 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 50 mm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness in the middle: 1.8 mm\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 144 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 respected knife manufacturers in Seki City, Japan. We are impressed with this knife series, with its excellent SLD steel, beautiful finish, very thin blades, and excellent price, earning 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 sharpened too smoothly, allowing the edge 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 darken slightly, giving the knife 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 expose 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 ingredients apart.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775385936220,"sku":"Hikari-DAM-210GY","price":166.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/Hikari-kurozomi-Gyuto210.jpg?v=1780314594","url":"https:\/\/stage.cleancut.eu\/products\/hatsukokoro-hikari-damascus-gyuto-210mm","provider":"Cleancut","version":"1.0","type":"link"}