{"product_id":"shiro-kamo-kazan-santoku-170mm","title":"Santoku","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eOne of our most popular knives, the Shiro Kamo 'Kazan'. This santoku has a thin blade measuring 17 cm. The handle is a lovely red made from renghas wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eModel: Santoku (all-purpose knife)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 170 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 48 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 134 grams\u003cbr\u003e\u003cspan\u003eSpine thickness at heel: 3.5 mm\u003cbr\u003e\u003cspan\u003eSpine thickness at midpoint: 1.5 mm\u003c\/span\u003e\u003c\/span\u003e\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\u003eThe Shiro 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 is a layer of soft iron on each side. This cladding has been given a black-oxidized kurouchi and a light nashiji finish. Nashiji means pear skin in Japanese, and it's a way to give the blade's surface a slightly rough and raw texture. 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 are among 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 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 grey-brownish patina.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":57775368831324,"sku":"G-SN165SA_Renghas","price":140.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/kazan-SA-165-2.jpg?v=1780314433","url":"https:\/\/stage.cleancut.eu\/products\/shiro-kamo-kazan-santoku-170mm","provider":"Cleancut","version":"1.0","type":"link"}