{"product_id":"shiro-kamo-kazan-bunka-190mm","title":"Bunka","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eOne of our most popular knives, the Kazan Bunka, features a 185mm long blade paired with a beautiful red renghas wood handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eModel: Bunka (all-purpose knife)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 187 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 55 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 156 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCore steel: Shirogami #2 (not stainless)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCladding: Soft iron with kurouchi nashiji finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShiro Kamo 'Kazan' is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin and fine blades with well-balanced tapering and fine balance. The thin edge of Shirogami#2 carbon steel takes an incredibly sharp edge, and its high carbon content makes the knife easy to sharpen and hone. Around the core steel, there is a layer of soft iron on each side. This cladding has a black oxidized kurouchi and a light nashiji finish. Nashiji means pear skin in Japanese and is a way to give the blade a slightly rough and raw surface. The handle is octagonal and made from renghas wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShiro Kamo was actually one of the first smiths we got to know, and even today, his knives remain one of our most popular knife brands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNOTE: Shirogami#2 is not stainless.\u003c\/strong\u003e The cladding around the core steel is made of iron and is also not stainless. Remember to always wipe the edge dry to prevent rust, and feel free to apply a little oil to the blade. This increases its luster and keeps rust at bay. Since the steel is reactive, a patina will develop relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables will give more of a grayish-brownish patina.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":57775390851420,"sku":"G-SN180BU_Renghas","price":149.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/Kazan_RENG_BUNKA.jpg?v=1780314643","url":"https:\/\/stage.cleancut.eu\/products\/shiro-kamo-kazan-bunka-190mm","provider":"Cleancut","version":"1.0","type":"link"}