{"product_id":"moritaka-chefs-knife-210mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA chef's knife with a 21 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 143 g\u003cbr\u003eBlade thickness at heel: 3.5 mm\u003cbr\u003eBlade thickness at spine midpoint: 1.8 mm\u003cbr\u003eBlade height at heel: 46.5 mm\u003cbr\u003eEdge length: 210 mm\u003cbr\u003eHandle: Octagonal walnut with pakka wood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Measurements and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a black kurouchi finish, which gives it a raw and beautifully dark surface. The blade is very thin, and the knife is well-weighted and balances nicely in the hand. The handle is octagonal and made of walnut with a black pakka wood bolster. \u003cbr\u003eAogami Super is considered by many to be the finest carbon steel on the market. It contains high carbon content along with tungsten and chromium, among other elements. This steel is forged into a hard blade that takes an amazingly sharp edge, while also maintaining its sharpness well and offering significantly better rust protection than other carbon steels. Moritaka hardens the steel to a full 64-65 HRC, harder than most other steels on the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Moritaka family (Japan) began its manufacturing as early as 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, over 700 years later, production is still carried out by hand, although some technical aids are used. Moritaka's knives are known worldwide, and their blades are of very high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, even though the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also, be aware that the thin and hard blade can be damaged if you chop hard ingredients, bones, or frozen food.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361884508,"sku":"MOS210GY","price":210.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS210GY.jpg?v=1780314354","url":"https:\/\/stage.cleancut.eu\/products\/moritaka-chefs-knife-210mm","provider":"Cleancut","version":"1.0","type":"link"}