{"product_id":"shiro-kamo-kazan-santoku-180mm","title":"Kazan Santoku 185mm","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 18.5 cm. The handle is a lovely red 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: 184 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 52 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 130 grams\u003cbr\u003eThickness at blade heel: 4 mm\u003cbr\u003e\u003cspan\u003eThickness middle spine: 1.5 mm\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\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 the high carbon content makes the knife easy to sharpen and hone. Around the core steel 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 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 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 preferably apply a little oil to the blade. This enhances its luster and keeps rust at bay. Since the steel is reactive, a patina will form relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables give more of a grey and brownish patina.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":58323770474844,"sku":"G-SN180SA_Renghas","price":149.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/kazan-SA-185-2.jpg?v=1780314432","url":"https:\/\/stage.cleancut.eu\/products\/shiro-kamo-kazan-santoku-180mm","provider":"Cleancut","version":"1.0","type":"link"}