{"product_id":"hatsukokoro-hikari-damascus-santoku-170mm","title":"Santoku","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eSantoku with a 170 mm long blade and 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: 170 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 47 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness at heel: 1 mm\u003cbr\u003e\u003cspan\u003eThickness at mid-spine: 1 mm\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 117 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 a close collaboration between Hatsukokoro and one of the largest and most highly regarded knife manufacturers in Seki City, Japan. We are impressed by this knife series with its fine SLD steel, which, combined 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 sharpened too smoothly, allowing the edge to retain some bite. We recommend finishing between 1000 and 3000 grit for both sharpness, bite, and long edge retention. SLD is SEMI-STAINLESS, which means it resists rust well, but is not 100% rustproof. 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\u003eRemember 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 apart ingredients.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775381348700,"sku":"Hikari-DAM-170SA","price":149.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/sld-dam-SANTOKU.jpg?v=1780314543","url":"https:\/\/stage.cleancut.eu\/products\/hatsukokoro-hikari-damascus-santoku-170mm","provider":"Cleancut","version":"1.0","type":"link"}