{"product_id":"hatsukokoro-hikari-sld-gyuto-210mm-bubinga-handle","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eChef's knife, gyuto, with a 21 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Semi-stainless SLD with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 210 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 49 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade thickness: 1.8 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 138 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Shiny and slightly hazy blade side against the polished core steel.\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 by this knife series with its fine SLD steel, which, combined with a beautiful finish, very thin blades, and an excellent 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 toothiness. We recommend finishing at 1000 to 3000 grit for both sharpness, bite, and long-lasting edge retention. SLD is SEMI-STAINLESS, meaning it resists rust well, but is not 100% stainless. Over time, the core steel will darken slightly, and the knife will then develop a beautiful contrast between the core steel and the 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 ingredients apart. \u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775385543004,"sku":"Hikari-210GY","price":122.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/hikari-SLD-GY210-4.jpg?v=1780314588","url":"https:\/\/stage.cleancut.eu\/products\/hatsukokoro-hikari-sld-gyuto-210mm-bubinga-handle","provider":"Cleancut","version":"1.0","type":"link"}