{"product_id":"sakai-kikumori-gokujyo-sujihiki-270mm-1","title":"Sakai Kikumori Gokujyo Sujihiki 270mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSujihiki:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003e \u003c\/span\u003eSimply means “slicer”. Designed to make slicing meat as effortless as possible, the short height and generally thin blade on the Sujihiki are intended for the user to make a slice with one clean motion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife Specs:\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eKnife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eSteel: Shirogami #2 (White Carbon)\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHRC: 61~63\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eEdge Length: 260mm\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHeight at heel: 42.6mm\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eSpine thickness above heel: 2.9mm\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eWeight: 162\u003cspan\u003e \u003c\/span\u003egrams\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eHandle: White Magnolia w\/Buffalo Horn Collar\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eShape:\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003ca data-mce-fragment=\"1\" title=\"Petty\" href=\"https:\/\/thecooksedge.shop\/collections\/Petty\" data-mce-href=\"https:\/\/thecooksedge.shop\/collections\/Petty\"\u003ePetty\u003c\/a\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFinish: Migaki\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCladding: Soft Iron\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eConstruction: San-Mai (3 Layers)\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eKnife Line:\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003ca data-mce-fragment=\"1\" title=\"Gokujyo\" href=\"https:\/\/thecooksedge.shop\/collections\/sakai-kikumori-x-yoshikazu-tanaka-gokujyo\" data-mce-href=\"https:\/\/thecooksedge.shop\/collections\/sakai-kikumori-x-yoshikazu-tanaka-gokujyo\"\u003eGokujyo\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eCompany: Sakai Kikumori\u003c\/li\u003e\n\u003cli class=\"li3\"\u003eBlacksmith:\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/thecooksedge.shop\/collections\/sakai-kikumori-x-yoshikazu-tanaka-gokujyo-single-bevel\" title=\"Yoshikazu Tanaka\" data-mce-href=\"https:\/\/thecooksedge.shop\/collections\/sakai-kikumori-x-yoshikazu-tanaka-gokujyo-single-bevel\"\u003eYoshikazu Tanaka\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003ePlace of Origin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eCARE FOR YOUR CARBON STEEL KNIVES\u003c\/p\u003e\n\u003cp\u003eAnyone who has used a carbon knife can testify that they are awesome. They cut beautifully, they sharpen easier than stainless knives, and generally look rad when handled and cared for properly.\u003c\/p\u003e\n\u003cp\u003eThe downside to owning a carbon steel knife is that is can rust. To avoid rusting, please wipe the blade clean after use, and NEVER store a knife that is not dry.\u003cbr\u003eAfter time, with proper care, you will develop what is called patina. The patina on your blade will only get better looking over time, and will become more resistant to oxidation.\u003c\/p\u003e\n\u003cp\u003eIf you do happen to notice a little rust forming, not to worry, simply use a soft sponge or scrubby (never use steel) with warm soapy water to remove. Afterwards apply a small amount of camellia oil or mineral oil, and away you go!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31531416092774,"sku":"SKW2S-0270G","price":306.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/products\/12D1D266-CF26-421B-B12C-3F5407EF2069_1_105_c.jpg?v=1595776114","url":"https:\/\/thecooksedge.shop\/products\/sakai-kikumori-gokujyo-sujihiki-270mm-1","provider":"The Cook's Edge","version":"1.0","type":"link"}