{"product_id":"yoshikane-shirogami-honesuki-150mm","title":"Honesuki","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eHonesuki, boning knife, with a 156 mm long blade. The model has a more robust blade and is often used for poultry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane has its manufacturing in Sanjo, Japan. The knives are characterized by a relatively thick spine, as well as extremely thin and fine edges. They cut fantastically well, but are also sensitive to harsh treatment. It is a knife that delivers performance at the highest possible level. We highly recommend it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCore steel: Shirogami #2 (62-63 HRC)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCladding: \u003cspan\u003eStainless steel with a blackened finish.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height: 46 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 139 grams\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHandle: Quince wood with a buffalo horn bolster. Octagonal shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Shirogami#2 is not stainless. Always remember to wipe the edge dry to avoid rust. Since the steel is reactive, a patina will develop relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables give more of a grey-brownish patina.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":57775378727260,"sku":"YO-KU-HS155W-QW","price":421.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/YOKU-W-HS.jpg?v=1780314519","url":"https:\/\/stage.cleancut.eu\/products\/yoshikane-shirogami-honesuki-150mm","provider":"Cleancut","version":"1.0","type":"link"}