{"product_id":"moritaka-chefs-knife-240mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA chef's knife with a 24 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 170 g\u003cbr\u003eBlade thickness at heel: 3.5 mm\u003cbr\u003eBlade thickness at mid-spine: 1.8 mm\u003cbr\u003eBlade height at heel: 48 mm\u003cbr\u003eEdge length: 241 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 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 best carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among others. This steel produces a hard blade that takes an amazingly sharp edge, while also holding its sharpness well and providing 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 in 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, over 700 years later, production is still done by hand, although some technical aids are used. Moritaka 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, although the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also note that the thin and hard blade can be damaged if you chop hard ingredients, bone, or frozen food.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361917276,"sku":"MOS240GY","price":228.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS240GY.jpg?v=1780314355","url":"https:\/\/stage.cleancut.eu\/products\/moritaka-chefs-knife-240mm","provider":"Cleancut","version":"1.0","type":"link"}