{"product_id":"shiro-kamo-kazan-gyuto-220mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eOne of our most popular knives, the Kazan chef's knife with a 21 cm long blade, paired with a lovely red renghas wood handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eModel: Chef's knife (gyuto)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 219 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 53 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 172 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 good balance. The thin edge of shirogami#2 carbon steel takes an incredibly sharp edge, and its high carbon content makes the knife easy to both hone and sharpen. Around the core steel, there is a layer of soft iron on each side. This cladding has been treated with black-oxidized kurouchi and a light nashiji finish. Nashiji means \"pear skin\" in Japanese, and it is a way to give the blade side 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 blacksmiths we got to know, and to this day, 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. Always remember to wipe the edge dry to prevent rust, and feel free to apply a little oil to the blade. This enhances its luster and keeps rust away. As 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 greyish-brown patina.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":57775368110428,"sku":"G-SN210GY_Renghas","price":157.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/kazan_RENG_GY210.jpg?v=1780314417","url":"https:\/\/stage.cleancut.eu\/products\/shiro-kamo-kazan-gyuto-220mm","provider":"Cleancut","version":"1.0","type":"link"}