{"title":"Limited Editions","description":null,"products":[{"product_id":"sakai-takumi-210mm-damascus-67-layer-aus-10","title":"Sakai Takumi 210mm Damascus 67-layer AUS-10","description":"\u003ch2 data-start=\"361\" data-end=\"378\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"380\" data-end=\"810\"\u003eThis \u003cstrong data-start=\"386\" data-end=\"423\"\u003eJapanese Gyuto knife\u003c\/strong\u003e from Sakai Takumi Ajimasa represents a high-quality combination of traditional Japanese craftsmanship and modern functionality. It comes from the Sakai region of Osaka Prefecture, which has long been considered one of the most important centers of kitchen knife production in Japan. The knife is designed as a full-fledged \u003cstrong data-start=\"720\" data-end=\"749\"\u003euniversal kitchen knife\u003c\/strong\u003e suitable for professional chefs and demanding home users.\u003c\/p\u003e\n\n \u003cp data-start=\"812\" data-end=\"1161\"\u003eThe blade is made of \u003cstrong data-start=\"832\" data-end=\"865\"\u003e67-layer Damascus construction\u003c\/strong\u003e with a core of \u003cstrong data-start=\"892\" data-end=\"901\"\u003eAUS10\u003c\/strong\u003e stainless steel, which is valued for its good hardness, stable edge and high corrosion resistance. This combination offers a very good balance between sharpness, toughness and ease of maintenance. The Damascus pattern is visible along the entire length of the blade and each piece has a slightly different pattern.\u003c\/p\u003e\n\n\u003cp data-start=\"1163\" data-end=\"1434\"\u003e With a blade length of approximately \u003cstrong data-start=\"1191\" data-end=\"1201\"\u003e210 mm\u003c\/strong\u003e and a balanced geometry, the knife is suitable for cutting meat, vegetables and fish. The blade is ground on both sides, which allows universal use without restrictions on right- or left-handed people. The thin blade profile supports a smooth cut with minimal resistance.\u003c\/p\u003e\n\n \u003cp data-start=\"1436\" data-end=\"1762\"\u003eThe handle is made of \u003cstrong data-start=\"1458\" data-end=\"1484\"\u003eyew wood (Ichii)\u003c\/strong\u003e , which is harder, more durable and darker than the commonly used magnolia or poplar. It has \u003cstrong data-start=\"1566\" data-end=\"1608\"\u003ea modified hexagonal shape with a rounding\u003c\/strong\u003e , which provides a sure, comfortable grip and good control during prolonged work. The overall balance of the knife contributes to precise and quiet work without unnecessary hand fatigue.\u003c\/p\u003e\n\n\u003chr data-start=\"1764\" data-end=\"1767\"\u003e\n\n\u003ch2 data-start=\"1769\" data-end=\"1786\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1788\" data-end=\"1969\"\u003e \u003cstrong data-start=\"1788\" data-end=\"1807\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1850\" data-end=\"1853\"\u003e \u003cstrong data-start=\"1853\" data-end=\"1866\"\u003eKnife type:\u003c\/strong\u003e Gyuto (universal kitchen knife)\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e \u003cstrong data-start=\"1903\" data-end=\"1919\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan – Sakai, Osaka Prefecture\u003cstrong data-start=\"1920\" data-end=\"1969\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"1788\" data-end=\"1969\"\u003e\u003cstrong data-start=\"1920\" data-end=\"1969\"\u003e\u003cspan\u003eThis knife belongs to\u003c\/span\u003e \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e \u003cspan\u003e, which is produced in limited quantities and is not part of regular mass production. Individual pieces are made by hand and availability is limited in time and quantity.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1971\" data-end=\"1974\"\u003e\n\n\u003ch2 data-start=\"1976\" data-end=\"1995\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1997\" data-end=\"2212\"\u003e \u003cstrong data-start=\"1997\" data-end=\"2015\"\u003eTotal length:\u003c\/strong\u003e approx. 355 mm\u003cbr data-start=\"2026\" data-end=\"2029\"\u003e \u003cstrong data-start=\"2029\" data-end=\"2046\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"2057\" data-end=\"2060\"\u003e \u003cstrong data-start=\"2060\" data-end=\"2077\"\u003eBlade width:\u003c\/strong\u003e approx. 46 mm (at the widest point)\u003cbr data-start=\"2106\" data-end=\"2109\"\u003e \u003cstrong data-start=\"2109\" data-end=\"2129\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"2140\" data-end=\"2143\"\u003e \u003cstrong data-start=\"2143\" data-end=\"2156\"\u003eWeight:\u003c\/strong\u003e approx. 170–180 g (approximate)\u003cbr data-start=\"2183\" data-end=\"2186\"\u003e \u003cstrong data-start=\"2186\" data-end=\"2198\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2214\" data-end=\"2217\"\u003e\n\n\u003ch2 data-start=\"2219\" data-end=\"2239\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2241\" data-end=\"2337\"\u003e \u003cstrong data-start=\"2241\" data-end=\"2259\"\u003eBlade – core:\u003c\/strong\u003e AUS10 (stainless steel) \u003cbr data-start=\"2281\" data-end=\"2284\"\u003e\u003cstrong data-start=\"2284\" data-end=\"2302\"\u003eBlade - sheath:\u003c\/strong\u003e 67-layer Damascus stainless steel\u003c\/p\u003e\n\n\u003cp data-start=\"2339\" data-end=\"2427\"\u003e \u003cstrong data-start=\"2339\" data-end=\"2351\"\u003eHandle:\u003c\/strong\u003e Yew wood (Ichii)\u003cbr data-start=\"2372\" data-end=\"2375\"\u003e \u003cstrong data-start=\"2375\" data-end=\"2393\"\u003eHandle shape:\u003c\/strong\u003e modified hexagon with rounding\u003c\/p\u003e\n\n\u003chr data-start=\"2429\" data-end=\"2432\"\u003e\n\n\u003ch2 data-start=\"2434\" data-end=\"2454\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2456\" data-end=\"2679\"\u003e The blade offers a balanced combination of sharpness, stability and durability.\u003cbr data-start=\"2521\" data-end=\"2524\"\u003e AUS10 allows for easy sharpening and long blade life in normal use.\u003cbr data-start=\"2598\" data-end=\"2601\"\u003e The Damascus construction increases strength and gives the knife a distinctive visual character.\u003c\/p\u003e\n\n\u003chr data-start=\"2681\" data-end=\"2684\"\u003e\n\n\u003ch2 data-start=\"2686\" data-end=\"2713\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2715\" data-end=\"2885\"\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr data-start=\"2819\" data-end=\"2822\"\u003e Regular light maintenance will help keep the blade in optimal condition.\u003c\/p\u003e\n\n\u003chr data-start=\"2887\" data-end=\"2890\"\u003e\n\n\u003ch2 data-start=\"2892\" data-end=\"2919\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2921\" data-end=\"3082\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2986\" data-end=\"2989\"\u003e Even though it is stainless steel, we recommend avoiding prolonged contact with moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"3084\" data-end=\"3087\"\u003e\n\n\u003ch2 data-start=\"3089\" data-end=\"3118\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n \u003cp data-start=\"3120\" data-end=\"3276\"\u003eEven stainless steel can show minor stains or discoloration if not cared for properly.\u003cbr data-start=\"3205\" data-end=\"3208\"\u003e These symptoms are common and do not affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3278\" data-end=\"3281\"\u003e\n\n\u003ch2 data-start=\"3283\" data-end=\"3296\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3298\" data-end=\"3405\"\u003e \u003cstrong data-start=\"3298\" data-end=\"3403\"\u003eNot suitable for dishwashers or dryers, as high temperatures and chemicals can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3407\" data-end=\"3520\"\u003e \u003cstrong data-start=\"3407\" data-end=\"3518\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3522\" data-end=\"3639\"\u003e \u003cstrong data-start=\"3522\" data-end=\"3639\"\u003eAvoid cutting on glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401384874309,"sku":"#23","price":6300.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0922.webp?v=1787014273"},{"product_id":"yanagiba-210-mm-aogami-no-2-tsuchime","title":"Yanagiba 210mm Aogami No. 2 Tsuchime","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This Yanagiba knife is a hand-forged traditional Japanese knife designed primarily for slicing sashimi and filleting fish. Forged from high-quality \u003cstrong\u003eAogami No. 2 (Blue Paper Steel)\u003c\/strong\u003e steel, produced in the \u003cstrong\u003eYasugi\u003c\/strong\u003e region, which is renowned for the purity and fine structure of its steels.\u003c\/p\u003e\n\n \u003cp\u003eDuring production, the blacksmith carefully hammers and stretches the steel to refine its structure, creating a blade with high hardness, toughness and long edge life. \u003cstrong\u003eThe Tsuchime (black hammered)\u003c\/strong\u003e surface finish not only emphasizes the handmade character of the knife, but also helps reduce the adhesion of the ingredients being cut.\u003c\/p\u003e\n\n\u003cp\u003e The handle is made of scratch-resistant and moisture-resistant \u003cstrong\u003echerry wood\u003c\/strong\u003e , and is complemented by a plastic ring in the shape of a sakura (cherry blossom). The round shape of the handle allows for a natural and comfortable grip, ideal for precise slicing of thin slices of fish and meat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular mass production. Individual pieces are created by hand and availability is limited in time and quantity.\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Yanagiba (sashimi and precision slicing knife) \u003cbr\u003e\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003ePlace of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTotal length:\u003c\/strong\u003e 340 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 210 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 30 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 3.9 mm\u003cbr\u003e \u003cstrong\u003eHandle length:\u003c\/strong\u003e 127 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 136 g\u003cbr\u003e \u003cstrong\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade – core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e Tsuchime (black hammered blade)\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e plastic, sakura-shaped\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The hand-forged construction ensures high hardness, toughness and long blade life.\u003cbr\u003e Aogami No. 2 steel from the Yasugi area provides extreme sharpness and excellent grindability. \u003cbr\u003eThe Tsuchime surface (black hammered blade) reduces the adhesion of sliced ​​ingredients and emphasizes the handmade character.\u003cbr\u003e Single-sided grinding for right-handed people allows for precise cutting of sashimi and thin slices.\u003cbr\u003e Round cherry wood handle with sakura motif for a natural and comfortable grip.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr\u003e We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife maintenance recommendations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e After use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.\u003cbr\u003e We recommend occasional treatment of the blade with mineral oil to prevent corrosion.\u003cbr\u003e Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eAogami No. 2 carbon steel requires regular care and drying after each use, but it will reward you with exceptional sharpness and long life.\u003cbr\u003e Proper care will ensure a long life and consistent performance of the blade.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eNotice\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is original – minor differences in shape or a slight curvature of the blade are not a defect, but a natural result of handmade production.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192134447429,"sku":"#106","price":3800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0779.webp?v=1787014839"},{"product_id":"banshu-mitsuki-deba-180mm-shirogami-tsuchime","title":"Banshu Mitsuki Deba 180mm White Steel Tsuchime","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis filleting knife is a traditional slender deba, hand-forged in the \u003cstrong\u003eBanshu region of Japan\u003c\/strong\u003e . It is a limited edition, produced in small quantities and only available in limited series. Each piece is an original, hand-finished by the blacksmith himself.\u003c\/p\u003e\n\n\u003cp\u003e It is designed for filleting fish and preparing sashimi, and thanks to its shape, it is particularly suitable for blue fish (mackerel, sardine) or salmon.\u003c\/p\u003e\n\n\u003cp\u003e The blade is hand-forged from rare \u003cstrong\u003eWhite Steel (Shirogami)\u003c\/strong\u003e , known for its extreme sharpness and excellent edge retention. The core of this steel is clad \u003cstrong\u003ein soft iron\u003c\/strong\u003e , providing a balanced combination of hardness, flexibility and ease of sharpening.\u003c\/p\u003e\n\n \u003cp\u003eEach piece is original – hand-forged with \u003cstrong\u003ea black hammered finish\u003c\/strong\u003e that highlights the traditional character of the knife and protects the surface from corrosion. The handle with a sakura motif and a delicate shinogi (raised ridge) offers a sure and stable grip even during precise work.\u003c\/p\u003e\n\n\u003cp\u003e This knife is a top-notch tool for professionals and passionate chefs who will appreciate the quality of handcrafting, authentic aesthetics, and uniqueness of a limited edition.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular mass production. Individual pieces are created by hand and availability is limited in time and quantity.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Slender Deba \/ Fillet Knife (ideal for filleting fish and sashimi)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Banshu Mitsuki\u003cbr\u003e \u003cstrong\u003ePlace of production:\u003c\/strong\u003e Banshu\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 42 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 5 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 232 g\u003cbr\u003e \u003cstrong\u003eFocus:\u003c\/strong\u003e single-sided\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade core:\u003c\/strong\u003e White Steel (Shirogami)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e forged soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood with sakura motif and shinogi back\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e black hammered (Tsuchime black hammered finish)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The hand-forged construction ensures excellent material density and long blade life.\u003cbr\u003e The White Steel (Shirogami) core provides extreme sharpness and easy sharpening.\u003cbr\u003e The black hammered surface (Tsuchime) emphasizes the traditional character and protects against corrosion.\u003cbr\u003e Specialized Slender Deba profile ideal for filleting fish, salmon and preparing sashimi.\u003cbr\u003e Elegant cherry wood handle with sakura motif and shinogi shape for a sure grip.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone.\u003cbr\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr\u003e We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife maintenance recommendations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e After use, rinse the knife, dry it and store it in a dry place.\u003cbr\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.\u003cbr\u003e Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.\u003cbr\u003e For carbon steel, we recommend occasional oiling of the blade with mineral oil.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Carbon steel knives are not stainless steel – they may rust, darken, or develop a patina over time.\u003cbr\u003e These changes are natural and protect the blade.\u003cbr\u003e Always rinse, dry and store dry after use. \u003cbr\u003eProper care will ensure a long life and consistent performance of the blade.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eNotice\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is original - there may be slight variations in shape, hammering pattern or dimensions. Packaging and labels may vary depending on the production series. These differences are natural evidence of handcrafting and are not a defect.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192294125893,"sku":"#110","price":3900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0983.webp?v=1787017322"},{"product_id":"masutani-gyuto-180mm-vg-10-nerezova-vrstvenna-ocel","title":"Masutani Gyuto 180mm VG-10 Stainless Steel Layered Suminagashi","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n \u003cp\u003eThis Gyuto knife comes from the \u003cstrong\u003eEchizen\u003c\/strong\u003e knifemaking region, \u003cstrong\u003ethe first area in Japan to be officially recognized as a traditional knifemaking region\u003c\/strong\u003e and today one of the most respected knifemaking regions in the world. It was made by the \u003cstrong\u003eMasutani Hamono\u003c\/strong\u003e family workshop, which has been carrying on \u003cstrong\u003ethe tradition of Japanese knifemaking for four generations, for over 700 years\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp\u003e The blade is made with a core of \u003cstrong\u003eV Gold No. 10 (VG10)\u003c\/strong\u003e – a high-quality \u003cstrong\u003ecobalt stainless steel\u003c\/strong\u003e that is generally considered a higher grade than regular molybdenum or molybdenum-vanadium steel. VG10 excels in \u003cstrong\u003eexcellent sharpness, long edge life, toughness and chip resistance\u003c\/strong\u003e , while remaining relatively easy to sharpen.\u003c\/p\u003e\n\n \u003cp\u003eThe blade has \u003cstrong\u003ea 17-layer laminated construction\u003c\/strong\u003e , which creates an elegant wavy pattern known as \u003cstrong\u003esuminagashi\u003c\/strong\u003e . This technology makes each knife visually unique. At the same time, the softer outer layers of stainless steel surrounding the hard core make sharpening easier and increase the overall durability of the blade.\u003c\/p\u003e\n\n\u003cp\u003e This Gyuto knife is designed as a highly functional yet very easy-to-handle chef's knife for everyday use. Thanks to \u003cstrong\u003eits thin blade, low weight and precise grinding,\u003c\/strong\u003e it offers an exceptionally smooth cut with minimal resistance. It is suitable for meat, fish and vegetables and will serve both experienced chefs and demanding home users well.\u003c\/p\u003e\n\n\u003cp\u003e The handle is made of \u003cstrong\u003elaminated reinforced wood\u003c\/strong\u003e with a distinctive pattern and is individually shaped by the craftsman so that the knife is well balanced and comfortable even during prolonged work.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n \u003cp\u003eThis knife belongs to the limited production category, which is significantly smaller than the regular series. These are pieces that were made in limited numbers - by hand, in a small workshop. The availability of these knives is therefore very limited.\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto (universal chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Masutani Hamono\u003cbr\u003e \u003cstrong\u003eProduction area:\u003c\/strong\u003e Echizen\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 304 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 42 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e max. approx. 1.8 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 130 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eHardness:\u003c\/strong\u003e approx. HRC 61\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade – core:\u003c\/strong\u003e V Gold No. 10 (VG10, cobalt stainless steel)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e 17-layer lamination (suminagashi) \u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e laminated reinforced wood\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e hygienic reinforcement of the joint\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e VG10 steel with high sharpness and long blade life ensures excellent cutting properties.\u003cbr\u003e Very thin blade for a smooth cut with minimal resistance.\u003cbr\u003e 17-layer laminated construction – softer outer layers make sanding easier and increase durability.\u003cbr\u003e High corrosion resistance thanks to stainless steel composition.\u003cbr\u003e Each piece has a unique suminagashi pattern.\u003c\/p\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\u003e\n\n\u003cp\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr\u003e We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n\u003cp\u003e After use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting performance.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – stainless steel knives\u003c\/h3\u003e\n\n \u003cp\u003eVG10 stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.\u003cbr\u003e Avoid prolonged contact with water or acidic foods.\u003cbr\u003e Proper care will ensure a long life and consistent performance of the blade.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is an original – the suminagashi pattern and wood grain of the handle may vary slightly.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930267201861,"sku":"#157","price":3800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0874.webp?v=1787016204"},{"product_id":"sakai-hon-warikomi-santoku-165mm-nerezova-ocel-vg-10-tsuchime","title":"Sakai Hon-Warikomi Santoku 165mm Stainless Steel Tsuchime","description":"\u003ch2 data-end=\"126\" data-start=\"109\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-end=\"437\" data-start=\"128\"\u003e\u003cstrong\u003eThe Sakai Hon-Warikomi Santoku\u003c\/strong\u003e is a versatile Japanese kitchen knife with a blade length of 165 mm, made in the traditional hon-warikomi style, i.e. with a three-layer blade construction. This type of construction combines a hard core with softer side layers, which ensures high sharpness, good toughness and long life.\u003c\/p\u003e\n\n\u003cp data-end=\"693\" data-start=\"439\"\u003e The core of the blade is made of \u003cstrong\u003eVG-10\u003c\/strong\u003e stainless steel, which is prized for its ability to hold an edge for a long time while resisting corrosion. The side layers of softer stainless steel protect the hard core and increase the overall durability of the blade in regular kitchen use.\u003c\/p\u003e\n\n\u003cp data-end=\"894\" data-start=\"695\"\u003e The blade surface is finished with a hammered tsuchime pattern, which not only gives the knife a traditional look, but also helps reduce the adhesion of the ingredients being cut to the blade, making slicing smoother and more precise.\u003c\/p\u003e\n\n \u003cp data-end=\"1131\" data-start=\"896\"\u003eThe Santoku shape – which translates to \"three virtues\" – refers to a universal knife designed for processing meat, fish and vegetables. Thanks to its double-sided sharpening and balanced construction, it is suitable for both home cooks and more intensive everyday use.\u003c\/p\u003e\n\n\u003chr data-end=\"1136\" data-start=\"1133\"\u003e\n\n\u003ch2 data-end=\"1155\" data-start=\"1138\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-end=\"1332\" data-start=\"1157\"\u003e This knife belongs to the category of \u003cstrong data-end=\"1227\" data-start=\"1186\"\u003estandard Japanese knives\u003c\/strong\u003e .\u003cbr data-end=\"1231\" data-start=\"1228\"\u003e This is not a limited edition, but a long-term available model designed for regular use in the kitchen.\u003c\/p\u003e\n\n\u003cp data-end=\"1422\" data-start=\"1334\"\u003e \u003cstrong data-end=\"1347\" data-start=\"1334\"\u003eKnife type:\u003c\/strong\u003e Santoku - universal kitchen knife\u003cbr data-end=\"1386\" data-start=\"1383\"\u003e \u003cstrong data-end=\"1402\" data-start=\"1386\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-end=\"1427\" data-start=\"1424\"\u003e\n\n\u003ch2 data-end=\"1448\" data-start=\"1429\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-end=\"1478\" data-start=\"1452\"\u003e \u003cstrong data-end=\"1469\" data-start=\"1452\"\u003eBlade length:\u003c\/strong\u003e 165 mm\u003c\/p\u003e\n\n\u003cp data-end=\"1506\" data-start=\"1481\"\u003e \u003cstrong data-end=\"1496\" data-start=\"1481\"\u003eBlade type:\u003c\/strong\u003e Santoku\u003c\/p\u003e\n\n\u003cp data-end=\"1551\" data-start=\"1509\"\u003e \u003cstrong data-end=\"1524\" data-start=\"1509\"\u003eConstruction:\u003c\/strong\u003e Hon-warikomi (three-layer)\u003c\/p\u003e\n\n \u003cp data-end=\"1591\" data-start=\"1554\"\u003e\u003cstrong data-end=\"1567\" data-start=\"1554\"\u003eGrinding:\u003c\/strong\u003e Double-sided (50 \/ 50)\u003c\/p\u003e\n\n\u003cp data-end=\"1628\" data-start=\"1594\"\u003e \u003cstrong data-end=\"1612\" data-start=\"1594\"\u003eCore hardness:\u003c\/strong\u003e approx. HRC 60–61\u003c\/p\u003e\n\n\u003cp data-end=\"1677\" data-start=\"1631\"\u003e \u003cstrong data-end=\"1652\" data-start=\"1631\"\u003eFinish:\u003c\/strong\u003e Tsuchime (hammered finish)\u003c\/p\u003e\n\n\u003chr data-end=\"1682\" data-start=\"1679\"\u003e\n\n\u003ch2 data-end=\"1704\" data-start=\"1684\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-end=\"1748\" data-start=\"1708\"\u003e \u003cstrong data-end=\"1726\" data-start=\"1708\"\u003eBlade core:\u003c\/strong\u003e VG-10 stainless steel\u003c\/p\u003e\n\n\u003cp data-end=\"1791\" data-start=\"1751\"\u003e \u003cstrong data-end=\"1769\" data-start=\"1751\"\u003eBlade - sheath:\u003c\/strong\u003e Softer stainless steel\u003c\/p\u003e\n\n\u003cp data-end=\"1832\" data-start=\"1794\"\u003e \u003cstrong data-end=\"1806\" data-start=\"1794\"\u003eHandle:\u003c\/strong\u003e Traditional Japanese handle\u003c\/p\u003e\n\n\u003chr data-end=\"1837\" data-start=\"1834\"\u003e\n\n\u003ch2 data-end=\"1859\" data-start=\"1839\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-end=\"1953\" data-start=\"1863\"\u003e VG-10 offers a very good balance between sharpness, edge life and corrosion resistance\u003c\/p\u003e\n\n\u003cp data-end=\"2025\" data-start=\"1956\"\u003e Hon-warikomi construction protects the hard core and increases the life of the knife\u003c\/p\u003e\n\n\u003cp data-end=\"2085\" data-start=\"2028\"\u003e Tsuchime surface reduces food sticking when slicing\u003c\/p\u003e\n\n\u003cp data-end=\"2152\" data-start=\"2088\"\u003e Santoku shape allows for versatile use in everyday cooking\u003c\/p\u003e\n\n\u003chr data-end=\"2157\" data-start=\"2154\"\u003e\n\n\u003ch2 data-end=\"2186\" data-start=\"2159\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-end=\"2377\" data-start=\"2188\"\u003e Even if the knife is sharp from the factory, the true potential of the blade will only be revealed after the first fine sharpening. \u003cbr data-end=\"2289\" data-start=\"2286\"\u003eTo achieve maximum sharpness, we recommend lightly sharpening a new knife on a whetstone.\u003c\/p\u003e\n\n\u003cp data-end=\"2500\" data-start=\"2379\"\u003e If you don't dare to sand it yourself, we offer a professional sanding service - if you are interested, please do not hesitate to contact us.\u003c\/p\u003e\n\n\u003chr data-end=\"2505\" data-start=\"2502\"\u003e\n\n\u003ch2 data-end=\"2534\" data-start=\"2507\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-end=\"2755\" data-start=\"2536\"\u003e After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.\u003cbr data-end=\"2627\" data-start=\"2624\"\u003e Even though it is stainless steel, prolonged contact with moisture or acidic foods can negatively affect the appearance of the blade.\u003c\/p\u003e\n\n\u003cp data-end=\"2908\" data-start=\"2757\"\u003e To maintain optimal sharpness, we recommend regular sharpening on water stones and storing in a protective case, block or on a magnetic holder.\u003c\/p\u003e\n\n\u003chr data-end=\"2913\" data-start=\"2910\"\u003e\n\n\u003ch2 data-end=\"2928\" data-start=\"2915\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-end=\"3129\" data-start=\"2930\"\u003e This knife is \u003cstrong data-end=\"2979\" data-start=\"2946\"\u003ea very sharp kitchen tool\u003c\/strong\u003e designed exclusively for food processing.\u003cbr data-end=\"3023\" data-start=\"3020\"\u003e \u003cstrong data-end=\"3069\" data-start=\"3023\"\u003eKeep away from children\u003c\/strong\u003e and people unfamiliar with the proper use of knives.\u003c\/p\u003e\n\n \u003cp data-end=\"3356\" data-start=\"3131\"\u003eAlways use extreme caution when handling, work on a stable surface and do not leave the knife lying loosely on the edge of the work surface.\u003cbr data-end=\"3271\" data-start=\"3268\"\u003e We recommend using a blade guard or case when carrying or storing.\u003c\/p\u003e\n\n\u003cp data-end=\"3479\" data-start=\"3358\"\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr data-end=\"3442\" data-start=\"3439\"\u003e Not suitable for dishwasher or dryer.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930267857221,"sku":"#158","price":3500.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0737.webp?v=1787013739"},{"product_id":"gekko-bunka-170mm-uhlikova-ocel-aogami-no-2-kurouchi","title":"Gekko Cell 170mm Carbon Steel Aogami no. 2 Kurouchi","description":"\u003ch2\u003e Product description\u003c\/h2\u003e\n\n \u003cp\u003eThis Bunka Gekko (Moonlight) knife with a blade length \u003cstrong\u003eof 170 mm\u003c\/strong\u003e is a completely handmade original, made entirely in Japan using traditional methods. Each piece is \u003cstrong\u003eone-of-a-kind\u003c\/strong\u003e , i.e. a unique specimen that is not produced in series production. The blade was specially ordered from a traditional master blacksmith, who follows techniques dating back to the Edo period.\u003c\/p\u003e\n\n\u003cp\u003e The knife is made with an emphasis on maximum cutting performance, a clean cut and long-term usability. The cut is fast, smooth and leaves a beautifully smooth surface of the ingredients, which has a positive effect not only on the appearance, but also on the taste and texture of the prepared dishes.\u003c\/p\u003e\n\n \u003cp\u003eThe core of the blade is made of \u003cstrong\u003eAogami No. 2 (Blue Paper Steel #2)\u003c\/strong\u003e – a highly prized carbon steel that is the standard in professional Japanese kitchens. This steel is hard, tough, extremely sharp and very easy to sharpen. The blade is clad with soft iron, which makes sharpening easier and increases resistance to breakage. The surface has a kurouchi (black forged) finish, which emphasizes the traditional look and helps to partially protect the blade.\u003c\/p\u003e\n\n\u003cp\u003e Great emphasis has been placed on the limit of sharpness. The blade is forged by repeated hammering and then ground at a very precise angle to achieve the maximum possible sharpness while maintaining a reasonable blade life. It is a thin, hard blade that offers top performance - just the kind that professionals require. At the same time, it is true that the long-term quality of the blade is always determined by regular and correct sharpening, where the Aogami No. 2 excels.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is handmade from chestnut wood, which is light, strong and comfortable to hold. Chestnut is a traditional material used for working Japanese knives due to its durability and natural non-slip surface. The entire knife is very light, perfectly balanced and provides maximum control when cutting.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKnife category:\u003c\/strong\u003e Limited edition\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e This knife falls into the category of handmade, unique Japanese knives that are not part of regular mass production. These are pieces produced in small quantities or as individual specimens, often in collaboration with a specific master blacksmith.\u003c\/p\u003e\n\n \u003cp\u003eThese knives are designed for users who are looking for an authentic Japanese knife with maximum performance, long life and a distinctive artisanal character. This is not a collector's item \"for display\", but a full-fledged working tool that can serve for decades.\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 320 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 45.5 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 1.9 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 118 g (handmade - slight variations possible)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel #2, carbon steel)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCasing:\u003c\/strong\u003e soft iron\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade surface:\u003c\/strong\u003e kurouchi (black forged)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eHandle:\u003c\/strong\u003e chestnut wood\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n \u003cp\u003eExtreme sharpness and long blade life. Very easy to sharpen. Traditional hand forging without compromise. Kurouchi finish with an authentic look. Light, thin and extremely sharp blade.\u003c\/p\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone. To achieve maximum performance and cutting feel, we therefore recommend that you first finely sharpen your new knife on a water stone. If you are not confident in sharpening yourself, we also offer a complete knife sharpening service - if you are interested, please contact us via the contact form.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n \u003cp\u003eTo maintain a long life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place. Avoid using the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle. For carbon steel knives, it is advisable to treat the blade with a thin layer of mineral or camellia oil from time to time to prevent corrosion. To maintain sharpness, we recommend regular fine honing or sharpening on water stones.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – carbon steel knives\u003c\/h3\u003e\n\n \u003cp\u003eCarbon steel knives are not stainless steel - they can rust, darken or develop a fine patina over time. These changes are a natural and desirable process that protects the blade and adds character. After use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a fine eraser to clean the patina with these knives. Lightly dampen the knife, gently \"erase\" it and the patina will gradually disappear. Carbon steel knives have the significant advantage of being sharper and easier to sharpen, but they do require more care.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/li\u003e\n\n\u003cli\u003e The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/li\u003e\n\n \u003cli\u003eDo not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.\u003c\/li\u003e\n\n\u003cli\u003e Avoid cutting on hard surfaces such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930271035717,"sku":"#161","price":3900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0716.webp?v=1787013678"},{"product_id":"gekko-bunka-180mm-uhlikova-ocel-aogami-no-2-kurouchi","title":"Gekko Cell 180mm Carbon Steel Aogami no. 2 Kurouchi","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n \u003cp\u003eThis \u003cstrong\u003eBunka knife Gekko (Moonlight)\u003c\/strong\u003e with a blade length \u003cstrong\u003eof 180 mm\u003c\/strong\u003e is a completely original, handmade Japanese knife, made entirely in \u003cstrong\u003eJapan\u003c\/strong\u003e using traditional craftsmanship. It is not a mass production - each piece is the result of a custom-made blade and hand-finished with an emphasis on maximum functionality, balance and cutting performance.\u003c\/p\u003e\n\n\u003cp\u003e The blade belongs to the so-called \u003cstrong\u003e\"14 series\"\u003c\/strong\u003e , which is designed with one goal in mind: to reach the limit of maximum possible sharpness while maintaining usability in practice. A hard and thin blade cuts best, but is commonly prone to chipping. This knife solves this compromise by repeatedly hand hammering and blacksmith compacting the steel, followed by grinding at a very precise angle. The result is a blade that is hard, thin, extremely sharp, and surprisingly tough at the same time.\u003c\/p\u003e\n\n \u003cp\u003eThe core of the blade is made of \u003cstrong\u003eAogami No. 2 (Blue Paper Steel #2)\u003c\/strong\u003e – one of the most respected carbon steels in Japanese cuisine. It offers exceptional sharpness, long edge life and very easy sharpening, which is the main reason why professional chefs have used it for decades. The \u003cstrong\u003esoft iron\u003c\/strong\u003e sheath increases durability and makes maintenance easier. The blade surface has a traditional \u003cstrong\u003ekurouchi (black forged)\u003c\/strong\u003e finish, which emphasizes the artisanal character of the knife and slightly reduces the formation of corrosion.\u003c\/p\u003e\n\n\u003cp\u003e The handle is made of \u003cstrong\u003etanned Japanese oak\u003c\/strong\u003e , which offers a natural non-slip surface, high durability and a comfortable grip even during prolonged work. The tanning of the wood increases its stability and gives it a distinctive, authentic look. The joint is completed with a \u003cstrong\u003enylon resin\u003c\/strong\u003e bolster, which increases durability and hygiene.\u003c\/p\u003e\n\n \u003cp\u003eThis knife is designed for chefs who want a real, long-lasting work tool, not a compromise all-purpose product. With proper care, it can serve for decades with the same performance it offers today.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife falls into the category of handmade, unique Japanese knives that are not part of regular mass production.\u003c\/p\u003e\n\n\u003cp\u003e These are models produced in small batches or as individual pieces, often in collaboration with specific master blacksmiths. These knives are designed for users who are looking for maximum cutting performance, authentic craftsmanship and long-term value, not just an ordinary kitchen tool.\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 325 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 180 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 137 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel #2, carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e kurouchi (black forged)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e tanned Japanese oak\u003cbr\u003e \u003cstrong\u003eBolster:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e Extreme sharpness achieved by hand hammering\u003cbr\u003e Very long blade life\u003cbr\u003e Easy to sand even after years of use\u003cbr\u003e Traditional \u003cstrong\u003ekurouchi surface\u003c\/strong\u003e\u003cbr\u003e Balanced combination of hardness, thinness and toughness\u003c\/p\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone.\u003c\/p\u003e\n\n\u003cp\u003e To achieve maximum performance and cutting feel, we recommend first gently sharpening a new knife on a whetstone.\u003c\/p\u003e\n\n \u003cp\u003eIf you don't dare to sharpen your own knives, we also offer a complete knife sharpening service - if you are interested, please contact us via the contact form.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n\u003cp\u003e To maintain a long service life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place.\u003c\/p\u003e\n\n\u003cp\u003e Avoid the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle.\u003c\/p\u003e\n\n\u003cp\u003e For carbon steel knives, it is advisable to treat the blade with a thin layer \u003cstrong\u003eof mineral or camellia oil\u003c\/strong\u003e from time to time to prevent corrosion.\u003c\/p\u003e\n\n\u003cp\u003e To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – carbon steel knives\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eCarbon steel knives are not stainless steel\u003c\/strong\u003e – they may rust, darken, or develop a subtle patina over time.\u003c\/p\u003e\n\n \u003cp\u003eThese changes are a natural and desirable process that protects the blade and gives it character.\u003c\/p\u003e\n\n\u003cp\u003e After use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a soft rubber to clean the patina with these knives. Lightly moisten the knife, gently \"rubberize\" it and the patina will gradually disappear. Carbon steel knives have a significant advantage in greater sharpness and easier sharpening, but they require more care.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eNot suitable for dishwashers or dishwasher dryers\u003c\/strong\u003e - high temperatures and chemicals can damage the blade and handle.\u003c\/p\u003e\n\n\u003cp\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003c\/p\u003e\n\n\u003cp\u003e Each piece is handmade - slight differences in finish, handle color or kurouchi surface are a natural sign of hand-crafted craftsmanship and \u003cstrong\u003edo not affect the functionality of the knife\u003c\/strong\u003e .\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930272051525,"sku":"#162","price":3750.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0073.webp?v=1787011684"},{"product_id":"gekko-gyuto-210mm-uhlikova-ocel-aogami-no-2-kurouchi","title":"Gekko Gyuto 210mm Carbon Steel Aogami no. 2 Kurouchi","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This \u003cstrong\u003eGyuto\u003c\/strong\u003e chef's knife with a blade length of approximately 210 mm is a completely handmade Japanese knife \u003cstrong\u003e, one-of-a-kind\u003c\/strong\u003e , made entirely in \u003cstrong\u003eJapan\u003c\/strong\u003e using traditional blacksmithing techniques. Each piece is an original, not mass-produced and cannot be fully replaced by another specimen.\u003c\/p\u003e\n\n \u003cp\u003eThe blade was custom-forged by a traditional blacksmith, following techniques dating back to the Edo period. During production, maximum emphasis was placed on a clean cut, high performance and long-term usability. The cut is fast, smooth and leaves a smooth surface of the ingredients, which has a positive effect not only on the appearance, but also on the taste and texture of the prepared dishes.\u003c\/p\u003e\n\n\u003cp\u003e The core of the blade is made of \u003cstrong\u003eAogami No. 2 (Blue Paper Steel #2)\u003c\/strong\u003e , a highly prized \u003cstrong\u003ecarbon steel\u003c\/strong\u003e used in professional Japanese kitchens. This steel is hard, very sharp, holds its edge for a long time, and is extremely easy to sharpen. The \u003cstrong\u003esoft iron\u003c\/strong\u003e sheath increases the toughness of the blade and makes it easier to maintain. \u003cstrong\u003eThe black-finished (kurouchi)\u003c\/strong\u003e surface emphasizes the traditional look and partially protects the blade from external influences.\u003c\/p\u003e\n\n \u003cp\u003eThe knife is designed to reach the limit of possible sharpness. The blade is hard and thin, and the final angle of the blade has been chosen with maximum precision to achieve extreme cutting performance while maintaining a reasonable blade life. However, the long-term quality of the blade always depends on regular and correct sharpening - something \u003cstrong\u003ethe Aogami No. 2\u003c\/strong\u003e clearly excels at.\u003c\/p\u003e\n\n\u003cp\u003e The handle is hand-crafted from \u003cstrong\u003echerry wood\u003c\/strong\u003e , which is strong, durable and has a distinctive, natural grain. The overall construction of the knife is carefully balanced, ensuring a confident and controlled cut without unnecessary hand fatigue. This knife is designed for long-term use and can serve for decades with proper care.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n\u003cp\u003e This knife belongs to the \u003cstrong\u003elimited edition\u003c\/strong\u003e category of Japanese knives. \u003cbr\u003eThis is \u003cstrong\u003ea one-of-a-kind\u003c\/strong\u003e – a handmade Japanese knife that is not part of regular mass production. Each piece is a unique original, made in small quantities or as a single specimen in collaboration with a specific master blacksmith.\u003c\/p\u003e\n\n\u003cp\u003e These knives are designed for users looking for an authentic Japanese knife with maximum performance, long life and a strong artisanal character. This is not a decorative or collector's item, but a full-fledged working tool.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto (chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003ch3\u003e Specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 375 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 49.5 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.6 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 210 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade – core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel #2, carbon steel) \u003cbr\u003e\u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eSurface finish:\u003c\/strong\u003e black-finished (kurouchi)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood\u003cbr\u003e \u003cstrong\u003eHandle type:\u003c\/strong\u003e handmade\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e Extreme sharpness and high cutting performance.\u003cbr\u003e Very long blade life.\u003cbr\u003e Easy and fast grinding.\u003cbr\u003e Traditional hand forging without compromise.\u003cbr\u003e Thin and hard blade designed for precise cutting.\u003c\/p\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\u003e\n\n\u003cp\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr\u003e We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n\u003cp\u003e After use, rinse the knife, dry it and store it in a dry place.\u003cbr\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting performance.\u003cbr\u003e For carbon steel knives, it is a good idea to treat the blade with a thin layer of mineral or camellia oil from time to time.\u003c\/p\u003e\n\n \u003ch3\u003eWarning – carbon steel knives\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eCarbon steel is not stainless steel\u003c\/strong\u003e and may darken over time, develop a patina, or rust easily if not cared for properly.\u003cbr\u003e These changes are natural and do not have a negative effect on the functionality of the knife - on the contrary, the patina partially protects the blade and gives it character.\u003cbr\u003e After use, always rinse the knife, dry it and store it in a dry place.\u003cbr\u003e To remove the patina, we recommend a fine carbon steel cleaning eraser.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eNot suitable for dishwashers or dishwasher dryers\u003c\/strong\u003e - high temperatures and chemicals can damage the blade and handle.\u003cbr\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is original - the damask pattern and handle shade may vary slightly.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930273296709,"sku":"#163","price":4700.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0879.webp?v=1787016218"},{"product_id":"gekko-santoku-aogami-no-1-kurouchi","title":"Gekko Santoku 180mm Aogami No. 1 Kurouchi","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"289\"\u003eThis Japanese \u003cstrong data-start=\"54\" data-end=\"65\"\u003eSantoku\u003c\/strong\u003e kitchen knife with a blade length of 180 mm is a \u003cstrong data-start=\"91\" data-end=\"118\"\u003ehandcrafted original\u003c\/strong\u003e from the manufacturer \u003cstrong data-start=\"130\" data-end=\"139\"\u003eGekko\u003c\/strong\u003e, which builds on traditional blacksmithing techniques dating back to the Edo period. Each piece is individually crafted and bears the unique character of handmade production.\u003c\/p\u003e\n\u003cp data-start=\"291\" data-end=\"581\"\u003eThe blade is made of \u003cstrong data-start=\"326\" data-end=\"358\"\u003eAogami No. 1 (Blue Steel #1)\u003c\/strong\u003e carbon steel, which is among the high-quality materials used in professional knives. Compared to Aogami No. 2, it contains a higher proportion of carbon, which results in \u003cstrong data-start=\"500\" data-end=\"521\"\u003elonger edge retention\u003c\/strong\u003e and very high hardness while maintaining good sharpenability.\u003c\/p\u003e\n\u003cp data-start=\"583\" data-end=\"835\"\u003eThe blade core is supplemented with a soft iron cladding, which increases the toughness and stability of the knife during use. The blade surface has a traditional \u003cstrong data-start=\"717\" data-end=\"746\"\u003ekuro-uchi (black forged)\u003c\/strong\u003e finish, which is created during heat treatment and gives the knife an authentic, raw appearance.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-1020\u003eThe handle is made of \u003cstrong data-start=\"859\" data-end=\"888\"\u003ehardened natural wood\u003c\/strong\u003e, designed with an emphasis on moisture resistance and natural aesthetics. Each piece has an original grain and material structure.\u003c\/p\u003e\n\u003cp data-start=\"1022\" data-end=\"1040\"\u003e\u003cstrong data-start=\"1022\" data-end=\"1040\"\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1042\" data-end=\"1196\"\u003e\u003cstrong data-start=\"1042\" data-end=\"1061\"\u003eKnife category:\u003c\/strong\u003e Kitchen knife\u003cbr data-start=\"1075\" data-end=\"1078\"\u003e\u003cstrong data-start=\"1078\" data-end=\"1091\"\u003eKnife type:\u003c\/strong\u003e \u003cstrong data-start=\"1092\" data-end=\"1121\"\u003eSantoku (all-purpose knife)\u003c\/strong\u003e\u003cbr data-start=\"1121\" data-end=\"1124\"\u003e\u003cstrong data-start=\"1124\" data-end=\"1145\"\u003eBrand \/ manufacturer:\u003c\/strong\u003e \u003cstrong data-start=\"1146\" data-end=\"1155\"\u003eGekko\u003c\/strong\u003e\u003cbr data-start=\"1155\" data-end=\"1158\"\u003e\u003cstrong data-start=\"1158\" data-end=\"1174\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\u003cp data-start=\"1198\" data-end=\"1290\"\u003eA Santoku is an all-purpose knife suitable for slicing meat, fish, and vegetables with high cutting control.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1292\" data-end=\"1312\"\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1490\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1332\"\u003eOverall length:\u003c\/strong\u003e approx. 325 mm\u003cbr data-start=\"1343\" data-end=\"1346\"\u003e\u003cstrong data-start=\"1346\" data-end=\"1363\"\u003eBlade length:\u003c\/strong\u003e approx. 180 mm\u003cbr data-start=\"1374\" data-end=\"1377\"\u003e\u003cstrong data-start=\"1377\" data-end=\"1394\"\u003eBlade height:\u003c\/strong\u003e approx. 49 mm\u003cbr data-start=\"1404\" data-end=\"1407\"\u003e\u003cstrong data-start=\"1407\" data-end=\"1427\"\u003eBlade thickness:\u003c\/strong\u003e approx. 1.9 mm\u003cbr data-start=\"1438\" data-end=\"1441\"\u003e\u003cstrong data-start=\"1441\" data-end=\"1453\"\u003eSharpening:\u003c\/strong\u003e double-bevel (for right and left-handers)\u003c\/p\u003e\n\u003cp data-start=\"1492\" data-end=\"1513\"\u003e\u003cstrong data-start=\"1492\" data-end=\"1513\"\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1515\" data-end=\"1665\"\u003e\u003cstrong data-start=\"1515\" data-end=\"1532\"\u003eBlade core:\u003c\/strong\u003e \u003cstrong data-start=\"1533\" data-end=\"1580\"\u003eAogami No. 1 (Blue Steel #1, carbon steel)\u003c\/strong\u003e\u003cbr data-start=\"1580\" data-end=\"1583\"\u003e\u003cstrong data-start=\"1583\" data-end=\"1593\"\u003eCladding:\u003c\/strong\u003e soft iron\u003cbr data-start=\"1606\" data-end=\"1609\"\u003e\u003cstrong data-start=\"1609\" data-end=\"1627\"\u003eBlade surface:\u003c\/strong\u003e \u003cstrong data-start=\"1628\" data-end=\"1663\"\u003ekuro-uchi (black forged finish)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1725\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1679\"\u003eHandle:\u003c\/strong\u003e \u003cstrong data-start=\"1680\" data-end=\"1723\"\u003ehardened natural wood\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1727\" data-end=\"1748\"\u003e\u003cstrong data-start=\"1727\" data-end=\"1748\"\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1750\" data-end=\"2013\"\u003eThe blade offers extreme sharpness and long edge retention.\u003cbr data-start=\"1802\" data-end=\"1805\"\u003e\u003cstrong data-start=\"1805\" data-end=\"1821\"\u003eAogami No. 1\u003c\/strong\u003e provides higher hardness and longer edge life than Aogami No. 2.\u003cbr data-start=\"1887\" data-end=\"1890\"\u003eHandmade production ensures the unique character of each piece.\u003cbr data-start=\"1946\" data-end=\"1949\"\u003eThe \u003cstrong data-start=\"1956\" data-end=\"1969\"\u003ekuro-uchi\u003c\/strong\u003e surface protects the blade and emphasizes its traditional appearance.\u003c\/p\u003e\n\u003cp data-start=\"2015\" data-end=\"2043\"\u003e\u003cstrong data-start=\"2015\" data-end=\"2043\"\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2218\"\u003eFor maximum performance, we recommend gently sharpening the knife on a whetstone before first use.\u003cbr data-start=\"2149\" data-end=\"2152\"\u003eCarbon steel responds very well to fine finishing sharpening.\u003c\/p\u003e\n\u003cp data-start=\"2220\" data-end=\"2248\"\u003e\u003cstrong data-start=\"2220\" data-end=\"2248\"\u003eRecommendations for knife maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2250\" data-end=\"2391\"\u003eAfter each use, rinse the knife, dry it thoroughly, and store it in a dry place.\u003cbr data-start=\"2324\" data-end=\"2327\"\u003eFor longer storage, we recommend lightly oiling the blade.\u003c\/p\u003e\n\u003cp data-start=\"2393\" data-end=\"2431\"\u003e\u003cstrong data-start=\"2393\" data-end=\"2431\"\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2433\" data-end=\"2583\"\u003eCarbon steel is not stainless and may darken or rust with improper care.\u003cbr data-start=\"2510\" data-end=\"2513\"\u003eThese changes are natural and do not negatively affect the knife's functionality.\u003c\/p\u003e\n\u003cp data-start=\"2585\" data-end=\"2599\"\u003e\u003cstrong data-start=\"2585\" data-end=\"2599\"\u003eWarning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2601\" data-end=\"2682\"\u003eNot suitable for dishwashers or dryers, as material damage may occur.\u003c\/p\u003e\n\u003cp data-start=\"2684\" data-end=\"2759\"\u003eThe knife is not intended for cutting bones, frozen foods, or hard ingredients.\u003c\/p\u003e\n\u003cp data-start=\"2761\" data-end=\"2823\"\u003eDo not use the knife for prying or other activities beyond slicing.\u003c\/p\u003e\n\u003cp data-start=\"2825\" data-end=\"2946\"\u003eAvoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466558906693,"sku":"#203","price":3400.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0612.webp?v=1787011856"},{"product_id":"gekko-gyuto-210mm-kladivo-aogami-no-2","title":"Gekko Atsu-Gyuto with massive 220mm Aogami no. 2 blade","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eATTENTION: This is not a classic Gyuto. This Gyuto has a massive blade similar to a Deba knife, making it suitable for portioning meat where greater force is needed (e.g., whole chickens).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"299\"\u003eThis Japanese kitchen knife of the \u003cstrong data-start=\"54\" data-end=\"63\"\u003eGyuto\u003c\/strong\u003e type, with a blade length of approximately 210–220 mm, is an absolutely \u003cstrong data-start=\"112\" data-end=\"149\"\u003eunique, handmade original\u003c\/strong\u003e from the manufacturer \u003cstrong data-start=\"161\" data-end=\"170\"\u003eGekko\u003c\/strong\u003e. It is a \u003cstrong data-start=\"183\" data-end=\"204\"\u003eone-of-a-kind piece\u003c\/strong\u003e, custom-made with the goal of creating a knife that primarily uses its own weight during cutting.\u003c\/p\u003e\n\u003cp data-start=\"301\" data-end=\"532\"\u003eThe blade is made of carbon steel \u003cstrong data-start=\"336\" data-end=\"368\"\u003eAogami No. 2 (Blue Steel #2)\u003c\/strong\u003e, known for its high hardness, excellent sharpness, and good sharpenability. The core is supplemented with a soft iron cladding to increase toughness and stability.\u003c\/p\u003e\n\u003cp data-start=\"534\" data-end=\"832\"\u003eThe blade surface features a traditional \u003cstrong data-start=\"560\" data-end=\"589\"\u003ekuro-uchi (black forged)\u003c\/strong\u003e finish, which develops during heat treatment and preserves the authentic look of the material. This particular piece stands out due to its extremely thick blade – approximately \u003cstrong data-start=\"751\" data-end=\"788\"\u003e5 mm at the center and up to 7.5 mm at the heel\u003c\/strong\u003e, a value approaching that of Deba-type knives.\u003c\/p\u003e\n\u003cp data-start=\"834\" data-end=\"1071\"\u003eWith a weight of around \u003cstrong data-start=\"855\" data-end=\"864\"\u003e280 g\u003c\/strong\u003e, the knife allows for efficient chopping and portioning with minimal pressure. It is suitable, for example, for processing whole chickens or fish. Conversely, it is not ideal for delicate slicing or cutting hard vegetables into thin slices.\u003c\/p\u003e\n\u003cp data-start=\"1073\" data-end=\"1229\"\u003eThe handle is made of \u003cstrong data-start=\"1095\" data-end=\"1115\"\u003eburnt chestnut wood\u003c\/strong\u003e, which is light, moisture-resistant, and fits well in the hand. Each piece has a unique character due to its handmade nature.\u003c\/p\u003e\n\u003cp data-start=\"1231\" data-end=\"1249\"\u003e\u003cstrong data-start=\"1231\" data-end=\"1249\"\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1251\" data-end=\"1429\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1270\"\u003eKnife category:\u003c\/strong\u003e Limited edition \/ unique\u003cbr data-start=\"1296\" data-end=\"1299\"\u003e\u003cstrong data-start=\"1299\" data-end=\"1312\"\u003eKnife type:\u003c\/strong\u003e \u003cstrong data-start=\"1313\" data-end=\"1354\"\u003eGyuto (special heavy chef's knife)\u003c\/strong\u003e\u003cbr data-start=\"1354\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1357\" data-end=\"1378\"\u003eBrand \/ manufacturer:\u003c\/strong\u003e \u003cstrong data-start=\"1379\" data-end=\"1388\"\u003eGekko\u003c\/strong\u003e\u003cbr data-start=\"1388\" data-end=\"1391\"\u003e\u003cstrong data-start=\"1391\" data-end=\"1407\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\u003cp data-start=\"1431\" data-end=\"1511\"\u003eThis knife is a unique piece outside of regular production and is not typically reproduced.\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1533\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1533\"\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1535\" data-end=\"1766\"\u003e\u003cstrong data-start=\"1535\" data-end=\"1553\"\u003eOverall length:\u003c\/strong\u003e approx. 375 mm\u003cbr data-start=\"1564\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1567\" data-end=\"1584\"\u003eBlade length:\u003c\/strong\u003e approx. 220 mm\u003cbr data-start=\"1595\" data-end=\"1598\"\u003e\u003cstrong data-start=\"1598\" data-end=\"1615\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-start=\"1625\" data-end=\"1628\"\u003e\u003cstrong data-start=\"1628\" data-end=\"1648\"\u003eBlade thickness:\u003c\/strong\u003e approx. 5.0 mm (center), approx. 7.5 mm (at heel)\u003cbr data-start=\"1688\" data-end=\"1691\"\u003e\u003cstrong data-start=\"1691\" data-end=\"1704\"\u003eWeight:\u003c\/strong\u003e approx. 281 g\u003cbr data-start=\"1714\" data-end=\"1717\"\u003e\u003cstrong data-start=\"1717\" data-end=\"1729\"\u003eSharpening:\u003c\/strong\u003e double-beveled (for right and left-handers)\u003c\/p\u003e\n\u003cp data-start=\"1768\" data-end=\"1789\"\u003e\u003cstrong data-start=\"1768\" data-end=\"1789\"\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1791\" data-end=\"1941\"\u003e\u003cstrong data-start=\"1791\" data-end=\"1808\"\u003eBlade core:\u003c\/strong\u003e \u003cstrong data-start=\"1809\" data-end=\"1856\"\u003eAogami No. 2 (Blue Steel #2, carbon steel)\u003c\/strong\u003e\u003cbr data-start=\"1856\" data-end=\"1859\"\u003e\u003cstrong data-start=\"1859\" data-end=\"1869\"\u003eCladding:\u003c\/strong\u003e soft iron\u003cbr data-start=\"1882\" data-end=\"1885\"\u003e\u003cstrong data-start=\"1885\" data-end=\"1903\"\u003eBlade finish:\u003c\/strong\u003e \u003cstrong data-start=\"1904\" data-end=\"1939\"\u003ekuro-uchi (black forged finish)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1943\" data-end=\"1975\"\u003e\u003cstrong data-start=\"1943\" data-end=\"1955\"\u003eHandle:\u003c\/strong\u003e \u003cstrong data-start=\"1956\" data-end=\"1973\"\u003eburnt chestnut wood\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1977\" data-end=\"1998\"\u003e\u003cstrong data-start=\"1977\" data-end=\"1998\"\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2000\" data-end=\"2249\"\u003eExtremely thick blade allows the knife's own weight to be used during cutting.\u003cbr data-start=\"2065\" data-end=\"2068\"\u003e\u003cstrong data-start=\"2068\" data-end=\"2084\"\u003eAogami No. 2\u003c\/strong\u003e provides high sharpness and good edge retention.\u003cbr data-start=\"2132\" data-end=\"2135\"\u003eSuitable for portioning meat and fish, including more demanding tasks.\u003cbr data-start=\"2193\" data-end=\"2196\"\u003eUnique construction makes each piece unrepeatable.\u003c\/p\u003e\n\u003cp data-start=\"2251\" data-end=\"2279\"\u003e\u003cstrong data-start=\"2251\" data-end=\"2279\"\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2281\" data-end=\"2454\"\u003eFor maximum performance, we recommend gently sharpening the knife on a whetstone before first use.\u003cbr data-start=\"2385\" data-end=\"2388\"\u003eCarbon steel responds very well to fine finishing sharpening.\u003c\/p\u003e\n\u003cp data-start=\"2456\" data-end=\"2484\"\u003e\u003cstrong data-start=\"2456\" data-end=\"2484\"\u003eRecommendations for knife maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2486\" data-end=\"2627\"\u003eAfter each use, rinse the knife, dry it thoroughly, and store it in a dry place.\u003cbr data-start=\"2560\" data-end=\"2563\"\u003eFor longer storage, we recommend lightly oiling the blade.\u003c\/p\u003e\n\u003cp data-start=\"2629\" data-end=\"2667\"\u003e\u003cstrong data-start=\"2629\" data-end=\"2667\"\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2669\" data-end=\"2819\"\u003eCarbon steel is not stainless and may darken or rust with improper care.\u003cbr data-start=\"2746\" data-end=\"2749\"\u003eThese changes are natural and do not negatively affect the knife's functionality.\u003c\/p\u003e\n\u003cp data-start=\"2821\" data-end=\"2835\"\u003e\u003cstrong data-start=\"2821\" data-end=\"2835\"\u003eWarning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2837\" data-end=\"2918\"\u003eNot suitable for dishwashers or dish dryers, as this may damage the materials.\u003c\/p\u003e\n\u003cp data-start=\"2920\" data-end=\"3011\"\u003eThe knife is not designed for cutting extremely hard materials (e.g., bones), despite its robustness.\u003c\/p\u003e\n\u003cp data-start=\"3013\" data-end=\"3075\"\u003eDo not use the knife for prying or other activities beyond cutting.\u003c\/p\u003e\n\u003cp data-start=\"3077\" data-end=\"3198\"\u003eAvoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466559463749,"sku":"#204","price":4800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0613.webp?v=1787011902"},{"product_id":"sukematsu-kiritsuke-gyuto-210mm-shirogami-no-2-tsuchime","title":"Sukematsu Kiritsuke Gyuto 210mm Shirogami No.2 Tsuchime","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eProduct Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"322\"\u003eThis Japanese \u003cstrong data-start=\"54\" data-end=\"63\"\u003eGyuto\u003c\/strong\u003e kitchen knife, with a blade length of approximately 210 mm, represents a traditional versatile tool designed for various kitchen tasks. The knife is manufactured under the \u003cstrong data-start=\"202\" data-end=\"215\"\u003eSukematsu\u003c\/strong\u003e brand and is based on classic Japanese forging techniques that emphasize functionality and pure cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"324\" data-end=\"592\"\u003eThe blade is made of \u003cstrong data-start=\"359\" data-end=\"395\"\u003eShirogami No. 2 (White Steel #2)\u003c\/strong\u003e carbon steel, which is prized for its ability to achieve extreme sharpness and a very fine edge. This type of steel is popular among professionals and enthusiasts alike due to its excellent response to sharpening and clean cutting action.\u003c\/p\u003e\n\u003cp data-start=\"594\" data-end=\"803\"\u003eThe simple and functional design of the blade promotes precise control during slicing and allows for efficient work when processing meat, fish, and vegetables. The knife's geometry is designed for smooth drawing cuts and precise slicing.\u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"1076\"\u003eThe handle is made of \u003cstrong data-start=\"827\" data-end=\"862\"\u003erosewood\u003c\/strong\u003e combined with \u003cstrong data-start=\"877\" data-end=\"900\"\u003ewhite buffalo horn\u003c\/strong\u003e, in a traditional \u003cstrong data-start=\"914\" data-end=\"951\"\u003eoctagonal design\u003c\/strong\u003e, which ensures a firm and comfortable grip. This type of handle is suitable for both right-handed and left-handed users and supports stable knife handling.\u003c\/p\u003e\n\u003cp data-start=\"1078\" data-end=\"1096\"\u003e\u003cstrong data-start=\"1078\" data-end=\"1096\"\u003eKnife Category\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1226\"\u003e\u003cstrong data-start=\"1098\" data-end=\"1117\"\u003eKnife Category:\u003c\/strong\u003e Kitchen Knife\u003cbr data-start=\"1131\" data-end=\"1134\"\u003e\u003cstrong data-start=\"1134\" data-end=\"1147\"\u003eKnife Type:\u003c\/strong\u003e \u003cstrong data-start=\"1150\" data-end=\"1182\"\u003eKiritsuke Gyuto (all-purpose chef's knife)\u003c\/strong\u003e\u003cbr data-start=\"1185\" data-end=\"1188\"\u003e\u003cstrong data-start=\"1188\" data-end=\"1204\"\u003eCountry of Origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\u003cp data-start=\"1228\" data-end=\"1368\"\u003eThe Gyuto is an all-purpose chef's knife suitable for a wide range of kitchen tasks. It offers an ideal combination of length, control, and cutting efficiency.\u003c\/p\u003e\n\u003cp data-start=\"1370\" data-end=\"1390\"\u003e\u003cstrong data-start=\"1370\" data-end=\"1390\"\u003eKnife Specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1392\" data-end=\"1594\"\u003e\u003cstrong data-start=\"1392\" data-end=\"1410\"\u003eOverall Length:\u003c\/strong\u003e approx. 365 mm\u003cbr data-start=\"1421\" data-end=\"1424\"\u003e\u003cstrong data-start=\"1424\" data-end=\"1441\"\u003eBlade Length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"1452\" data-end=\"1455\"\u003e\u003cstrong data-start=\"1455\" data-end=\"1472\"\u003eBlade Height:\u003c\/strong\u003e approx. 45 mm\u003cbr data-start=\"1482\" data-end=\"1485\"\u003e\u003cstrong data-start=\"1485\" data-end=\"1505\"\u003eBlade Thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1516\" data-end=\"1519\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1532\"\u003eWeight:\u003c\/strong\u003e approx. 161 g\u003cbr data-start=\"1542\" data-end=\"1545\"\u003e\u003cstrong data-start=\"1545\" data-end=\"1557\"\u003eSharpening:\u003c\/strong\u003e double-edged (for both right-handed and left-handed users)\u003c\/p\u003e\n\u003cp data-start=\"1596\" data-end=\"1617\"\u003e\u003cstrong data-start=\"1596\" data-end=\"1617\"\u003eMaterials Used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1619\" data-end=\"1690\"\u003e\u003cstrong data-start=\"1619\" data-end=\"1636\"\u003eBlade Core:\u003c\/strong\u003e Shirogami No. 2 (White Steel #2, carbon steel)\u003c\/p\u003e\n\u003cp data-start=\"1692\" data-end=\"1761\"\u003e\u003cstrong data-start=\"1692\" data-end=\"1704\"\u003eHandle:\u003c\/strong\u003e Rosewood + white buffalo horn, octagonal\u003c\/p\u003e\n\u003cp data-start=\"1763\" data-end=\"1784\"\u003e\u003cstrong data-start=\"1763\" data-end=\"1784\"\u003eBlade Characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1786\" data-end=\"1989\"\u003eThe blade offers very high cutting performance and extreme sharpness.\u003cbr data-start=\"1843\" data-end=\"1846\"\u003e\u003cstrong data-start=\"1846\" data-end=\"1865\"\u003eShirogami No. 2\u003c\/strong\u003e allows for the creation of a very fine and precise edge.\u003cbr data-start=\"1916\" data-end=\"1919\"\u003eThe steel has an excellent response to sharpening and is suitable for precise work.\u003c\/p\u003e\n\u003cp data-start=\"1991\" data-end=\"2019\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2019\"\u003eRecommendations for New Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2021\" data-end=\"2194\"\u003eFor maximum performance, we recommend gently sharpening the knife on a whetstone before its first use.\u003cbr data-start=\"2125\" data-end=\"2128\"\u003eCarbon steel responds very well to fine finishing sharpening.\u003c\/p\u003e\n\u003cp data-start=\"2196\" data-end=\"2224\"\u003e\u003cstrong data-start=\"2196\" data-end=\"2224\"\u003eRecommendations for Knife Maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2226\" data-end=\"2367\"\u003eAfter each use, rinse the knife, dry it thoroughly, and store it in a dry place.\u003cbr data-start=\"2300\" data-end=\"2303\"\u003eFor longer storage, we recommend lightly oiling the blade.\u003c\/p\u003e\n\u003cp data-start=\"2369\" data-end=\"2407\"\u003e\u003cstrong data-start=\"2369\" data-end=\"2407\"\u003eWarning – Carbon Steel Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2409\" data-end=\"2559\"\u003eCarbon steel is not stainless and may darken or rust if not cared for properly.\u003cbr data-start=\"2486\" data-end=\"2489\"\u003eThese changes are natural and do not negatively affect the knife's functionality.\u003c\/p\u003e\n\u003cp data-start=\"2561\" data-end=\"2575\"\u003e\u003cstrong data-start=\"2561\" data-end=\"2575\"\u003eWarning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2577\" data-end=\"2658\"\u003eNot suitable for dishwashers or dryers, as this may damage the materials.\u003c\/p\u003e\n\u003cp data-start=\"2660\" data-end=\"2735\"\u003eThe knife is not intended for cutting bones, frozen foods, or hard ingredients.\u003c\/p\u003e\n\u003cp data-start=\"2737\" data-end=\"2799\"\u003eDo not use the knife for prying or other activities beyond slicing.\u003c\/p\u003e\n\u003cp data-start=\"2801\" data-end=\"2922\"\u003eAvoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.\u003c\/p\u003e\n\u003cp data-start=\"2924\" data-end=\"3166\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466560348485,"sku":"#207","price":6400.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0637.webp?v=1787012251"},{"product_id":"yoshihiro-gyuto-215mm-aus-8a-tsuchime-kurouchi","title":"Yoshihiro Gyuto 215mm AUS-8A Tsuchime Kurouchi","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eProduct Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"322\"\u003eThis Japanese kitchen knife of the \u003cstrong data-start=\"54\" data-end=\"63\"\u003eGyuto\u003c\/strong\u003e type, with a blade length of approximately 215 mm, is manufactured under the \u003cstrong data-start=\"119\" data-end=\"132\"\u003eYoshihiro\u003c\/strong\u003e brand and represents a versatile tool inspired by the European chef's knife. Thanks to its length and geometry, it is suitable for a wide range of kitchen tasks, from slicing meat to processing vegetables.\u003c\/p\u003e\n\u003cp data-start=\"324\" data-end=\"564\"\u003eThe blade is made of \u003cstrong data-start=\"359\" data-end=\"369\"\u003eAUS-8A\u003c\/strong\u003e stainless steel, which offers a very good balance between sharpness, durability, and easy maintenance. This type of steel is known for its stability in everyday use and its ability to maintain a functional edge without demanding care.\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"828\"\u003eThe blade surface features a traditional \u003cstrong data-start=\"592\" data-end=\"621\"\u003ekuro-uchi (black forged)\u003c\/strong\u003e finish, which gives the knife an authentic look and also contributes to partial protection against external influences. The combination of modern stainless steel and traditional appearance creates a balanced working tool with character.\u003c\/p\u003e\n\u003cp data-start=\"830\" data-end=\"1120\"\u003eThe handle is made of \u003cstrong data-start=\"852\" data-end=\"887\"\u003erosewood\u003c\/strong\u003e combined with \u003cstrong data-start=\"902\" data-end=\"925\"\u003ewhite buffalo horn\u003c\/strong\u003e, in a traditional \u003cstrong data-start=\"939\" data-end=\"976\"\u003eoctagonal design\u003c\/strong\u003e. This shape ensures a secure and comfortable grip and is suitable for both right-handed and left-handed users. The material execution also emphasizes the aesthetic value of the knife.\u003c\/p\u003e\n\u003cp data-start=\"1122\" data-end=\"1140\"\u003e\u003cstrong data-start=\"1122\" data-end=\"1140\"\u003eKnife Category\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1142\" data-end=\"1270\"\u003e\u003cstrong data-start=\"1142\" data-end=\"1161\"\u003eKnife Category:\u003c\/strong\u003e Kitchen knife\u003cbr data-start=\"1175\" data-end=\"1178\"\u003e\u003cstrong data-start=\"1178\" data-end=\"1191\"\u003eKnife Type:\u003c\/strong\u003e Gyuto (versatile chef's knife)\u003cbr data-start=\"1229\" data-end=\"1232\"\u003e\u003cstrong data-start=\"1232\" data-end=\"1248\"\u003eCountry of Origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\u003cp data-start=\"1272\" data-end=\"1405\"\u003eThe Gyuto is the Japanese equivalent of a classic chef's knife, designed for versatile use and smooth slicing with high cutting control.\u003c\/p\u003e\n\u003cp data-start=\"1407\" data-end=\"1427\"\u003e\u003cstrong data-start=\"1407\" data-end=\"1427\"\u003eKnife Specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1429\" data-end=\"1649\"\u003e\u003cstrong data-start=\"1429\" data-end=\"1447\"\u003eOverall Length:\u003c\/strong\u003e approx. 350 mm\u003cbr data-start=\"1458\" data-end=\"1461\"\u003e\u003cstrong data-start=\"1461\" data-end=\"1478\"\u003eBlade Length:\u003c\/strong\u003e approx. 215 mm (including bolster)\u003cbr data-start=\"1507\" data-end=\"1510\"\u003e\u003cstrong data-start=\"1510\" data-end=\"1527\"\u003eBlade Height:\u003c\/strong\u003e approx. 43 mm\u003cbr data-start=\"1537\" data-end=\"1540\"\u003e\u003cstrong data-start=\"1540\" data-end=\"1560\"\u003eBlade Thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1571\" data-end=\"1574\"\u003e\u003cstrong data-start=\"1574\" data-end=\"1587\"\u003eWeight:\u003c\/strong\u003e approx. 152 g\u003cbr data-start=\"1597\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1600\" data-end=\"1612\"\u003eSharpening:\u003c\/strong\u003e double-bevel (for both right- and left-handed users)\u003c\/p\u003e\n\u003cp data-start=\"1651\" data-end=\"1672\"\u003e\u003cstrong data-start=\"1651\" data-end=\"1672\"\u003eMaterials Used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1674\" data-end=\"1777\"\u003e\u003cstrong data-start=\"1674\" data-end=\"1691\"\u003eBlade Core:\u003c\/strong\u003e AUS-8A (stainless steel)\u003cbr data-start=\"1718\" data-end=\"1721\"\u003e\u003cstrong data-start=\"1721\" data-end=\"1739\"\u003eBlade Finish:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\u003cp data-start=\"1779\" data-end=\"1848\"\u003e\u003cstrong data-start=\"1779\" data-end=\"1791\"\u003eHandle:\u003c\/strong\u003e rosewood + white buffalo horn, octagonal\u003c\/p\u003e\n\u003cp data-start=\"1850\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1850\" data-end=\"1871\"\u003eBlade Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1873\" data-end=\"2086\"\u003eThe blade offers balanced cutting performance and easy maintenance.\u003cbr data-start=\"1924\" data-end=\"1927\"\u003e\u003cstrong data-start=\"1927\" data-end=\"1937\"\u003eAUS-8A\u003c\/strong\u003e provides good edge retention and corrosion resistance.\u003cbr data-start=\"1992\" data-end=\"1995\"\u003eThe \u003cstrong data-start=\"2002\" data-end=\"2015\"\u003ekuro-uchi\u003c\/strong\u003e finish gives the knife a traditional look and enhances its durability in use.\u003c\/p\u003e\n\u003cp data-start=\"2088\" data-end=\"2116\"\u003e\u003cstrong data-start=\"2088\" data-end=\"2116\"\u003eRecommendations for New Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2118\" data-end=\"2266\"\u003eThe knife is delivered sharp and ready for immediate use.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003eFor maximum sharpness, a fine finishing sharpen can be performed on a whetstone.\u003c\/p\u003e\n\u003cp data-start=\"2268\" data-end=\"2296\"\u003e\u003cstrong data-start=\"2268\" data-end=\"2296\"\u003eKnife Maintenance Recommendations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2298\" data-end=\"2398\"\u003eRinse and dry the knife after each use.\u003cbr data-start=\"2340\" data-end=\"2343\"\u003eThanks to stainless steel, maintenance is simple and undemanding.\u003c\/p\u003e\n\u003cp data-start=\"2400\" data-end=\"2414\"\u003e\u003cstrong data-start=\"2400\" data-end=\"2414\"\u003eWarning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2416\" data-end=\"2497\"\u003eNot suitable for dishwashers or dryers, as material damage may occur.\u003c\/p\u003e\n\u003cp data-start=\"2499\" data-end=\"2574\"\u003eThe knife is not intended for cutting bones, frozen foods, or hard ingredients.\u003c\/p\u003e\n\u003cp data-start=\"2576\" data-end=\"2638\"\u003eDo not use the knife for prying or other activities beyond cutting.\u003c\/p\u003e\n\u003cp data-start=\"2640\" data-end=\"2761\"\u003eAvoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466560676165,"sku":"#208","price":5400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0721.webp?v=1787013688"},{"product_id":"yoshihiro-santoku-185mm-aus-8a-tsuchime-kurouchi","title":"Yoshihiro Santoku 185mm AUS-8A Tsuchime Kurouchi","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"317\"\u003eThis Japanese \u003cstrong data-start=\"54\" data-end=\"65\"\u003eSantoku\u003c\/strong\u003e type kitchen knife, with a blade length of approximately 185 mm, is produced under the \u003cstrong data-start=\"121\" data-end=\"134\"\u003eYoshihiro\u003c\/strong\u003e brand in collaboration with the traditional workshop \u003cstrong data-start=\"167\" data-end=\"187\"\u003eYamawaki Cutlery\u003c\/strong\u003e. It combines modern stainless steel with traditional Japanese aesthetics, serving as a reliable tool for everyday kitchen use.\u003c\/p\u003e\n\u003cp data-start=\"319\" data-end=\"566\"\u003eThe blade is made from \u003cstrong data-start=\"354\" data-end=\"364\"\u003eAUS-8A\u003c\/strong\u003e stainless steel, offering an excellent balance of sharpness, durability, and ease of maintenance. This type of steel is popular for its stability in use and its ability to maintain a functional edge for a long time without demanding care.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"796\"\u003eThe blade surface features a traditional \u003cstrong data-start=\"594\" data-end=\"623\"\u003ekuro-uchi (black forged)\u003c\/strong\u003e finish, which gives the knife an authentic look and partially protects the blade from external elements. This finish highlights the knife's craftsmanship and makes each piece unique.\u003c\/p\u003e\n\u003cp data-start=\"798\" data-end=\"1030\"\u003eThe handle is made from \u003cstrong data-start=\"820\" data-end=\"855\"\u003erosewood\u003c\/strong\u003e in a traditional \u003cstrong data-start=\"868\" data-end=\"905\"\u003eoctagonal design\u003c\/strong\u003e, ensuring a secure and comfortable grip. This shape is suitable for both right-handed and left-handed users and supports precise control during slicing.\u003c\/p\u003e\n\u003cp data-start=\"1032\" data-end=\"1050\"\u003e\u003cstrong data-start=\"1032\" data-end=\"1050\"\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1052\" data-end=\"1172\"\u003e\u003cstrong data-start=\"1052\" data-end=\"1071\"\u003eKnife category:\u003c\/strong\u003e Kitchen knife\u003cbr data-start=\"1085\" data-end=\"1088\"\u003e\u003cstrong data-start=\"1088\" data-end=\"1101\"\u003eKnife type:\u003c\/strong\u003e Santoku (all-purpose knife)\u003cbr data-start=\"1131\" data-end=\"1134\"\u003e\u003cstrong data-start=\"1134\" data-end=\"1150\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\u003cp data-start=\"1174\" data-end=\"1343\"\u003eSantoku is a versatile Japanese knife suitable for slicing meat, fish, and vegetables. Its geometry allows for efficient and precise work across a wide range of kitchen tasks.\u003c\/p\u003e\n\u003cp data-start=\"1345\" data-end=\"1365\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1365\"\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1367\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1367\" data-end=\"1385\"\u003eOverall length:\u003c\/strong\u003e approx. 315 mm\u003cbr data-start=\"1396\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1399\" data-end=\"1416\"\u003eBlade length:\u003c\/strong\u003e approx. 185 mm (including bolster)\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e\u003cstrong data-start=\"1448\" data-end=\"1465\"\u003eBlade height:\u003c\/strong\u003e approx. 47 mm\u003cbr data-start=\"1475\" data-end=\"1478\"\u003e\u003cstrong data-start=\"1478\" data-end=\"1498\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1509\" data-end=\"1512\"\u003e\u003cstrong data-start=\"1512\" data-end=\"1525\"\u003eWeight:\u003c\/strong\u003e approx. 142 g\u003cbr data-start=\"1535\" data-end=\"1538\"\u003e\u003cstrong data-start=\"1538\" data-end=\"1550\"\u003eSharpening:\u003c\/strong\u003e double-edged (for right-handers and left-handers)\u003c\/p\u003e\n\u003cp data-start=\"1589\" data-end=\"1610\"\u003e\u003cstrong data-start=\"1589\" data-end=\"1610\"\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1612\" data-end=\"1715\"\u003e\u003cstrong data-start=\"1612\" data-end=\"1629\"\u003eBlade core:\u003c\/strong\u003e AUS-8A (stainless steel)\u003cbr data-start=\"1656\" data-end=\"1659\"\u003e\u003cstrong data-start=\"1659\" data-end=\"1677\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\u003cp data-start=\"1717\" data-end=\"1768\"\u003e\u003cstrong data-start=\"1717\" data-end=\"1729\"\u003eHandle:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003erosewood, octagonal\u003c\/p\u003e\n\u003cp data-start=\"1770\" data-end=\"1791\"\u003e\u003cstrong data-start=\"1770\" data-end=\"1791\"\u003eBlade properties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1793\" data-end=\"2017\"\u003eThe blade offers a balanced ratio of sharpness and durability.\u003cbr data-start=\"1847\" data-end=\"1850\"\u003e\u003cstrong data-start=\"1850\" data-end=\"1860\"\u003eAUS-8A\u003c\/strong\u003e is a stainless steel with good edge retention and easy maintenance.\u003cbr data-start=\"1919\" data-end=\"1922\"\u003eThe \u003cstrong data-start=\"1929\" data-end=\"1942\"\u003ekuro-uchi\u003c\/strong\u003e surface gives the knife a traditional look and increases its resistance to external elements.\u003c\/p\u003e\n\u003cp data-start=\"2019\" data-end=\"2047\"\u003e\u003cstrong data-start=\"2019\" data-end=\"2047\"\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2049\" data-end=\"2197\"\u003eThe knife is delivered sharp and ready for immediate use.\u003cbr data-start=\"2104\" data-end=\"2107\"\u003eFor maximum performance, a fine finishing sharpening on a whetstone can be performed.\u003c\/p\u003e\n\u003cp data-start=\"2199\" data-end=\"2227\"\u003e\u003cstrong data-start=\"2199\" data-end=\"2227\"\u003eRecommendations for knife maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2329\"\u003eRinse and dry the knife after each use.\u003cbr data-start=\"2271\" data-end=\"2274\"\u003eThanks to the stainless steel, maintenance is simple and undemanding.\u003c\/p\u003e\n\u003cp data-start=\"2331\" data-end=\"2345\"\u003e\u003cstrong data-start=\"2331\" data-end=\"2345\"\u003eWarning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2347\" data-end=\"2428\"\u003eNot suitable for dishwashers or drying machines, as this may damage the materials.\u003c\/p\u003e\n\u003cp data-start=\"2430\" data-end=\"2505\"\u003eThe knife is not intended for cutting bones, frozen foods, or hard ingredients.\u003c\/p\u003e\n\u003cp data-start=\"2507\" data-end=\"2569\"\u003eDo not use the knife for prying or other activities beyond slicing.\u003c\/p\u003e\n\u003cp data-start=\"2571\" data-end=\"2692\"\u003eAvoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466560905541,"sku":"#209","price":5200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0630.webp?v=1787012209"},{"product_id":"yoshihiro-santoku-185mm-shirogami-no-2-kurouchi","title":"Yoshihiro Santoku 185mm Shirogami No.2 Kurouchi","description":"\u003ch2\u003eKnife Description\u003c\/h2\u003e\n\u003cp\u003eThis Japanese Santoku chef's knife with a blade length of 185 mm is made by the Yoshihiro brand under Yamawaki Cutlery. Santoku – literally \"knife of three virtues\" – is a versatile Japanese chef's knife ideal for slicing meat, fish, and vegetables. The Shirogami No. 2 (White Steel) carbon steel blade is long-prized for its exceptional sharpness, ease of sharpening, and clean cut. The Kuro-uchi finish accentuates the authentic Japanese character of the knife and partially protects the surface from external influences.\u003c\/p\u003e\n\u003cp\u003eThe octagonal rosewood handle is lightweight, comfortable to hold, and naturally resistant to moisture. The overall balance of the knife promotes a secure grip and precise work without excessive fatigue.\u003c\/p\u003e\n\u003ch2\u003eKnife Category\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCategory:\u003c\/strong\u003e Limited Edition\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Santoku (universal knife)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThis knife belongs to a limited edition, produced in limited quantities and not part of regular series production. \u003c\/p\u003e\n\u003ch2\u003eKnife Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eOverall length: approx. 315 mm\u003c\/li\u003e\n\n\u003cli\u003eBlade length: approx. 185 mm (including bolster)\u003c\/li\u003e\n\n\u003cli\u003eBlade height: approx. 47 mm\u003c\/li\u003e\n\n\u003cli\u003eBlade thickness: approx. 3.0 mm\u003c\/li\u003e\n\n\u003cli\u003eWeight: approx. 170 g\u003c\/li\u003e\n\n\u003cli\u003eSharpening: double-bevel\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMaterials Used\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade Core:\u003c\/strong\u003e Shirogami No. 2 (White steel, carbon steel)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade Surface:\u003c\/strong\u003e Kuro-uchi (black forged finish)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, octagonal shape\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eManufacturer:\u003c\/strong\u003e Yamawaki Cutlery | Brand: Yoshihiro\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eBlade Properties\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eThe blade offers exceptional cutting performance and long edge retention.\u003c\/li\u003e\n\n\u003cli\u003eShirogami No. 2 allows for achieving a fine and stable edge with excellent response during sharpening.\u003c\/li\u003e\n\n\u003cli\u003eThe Kuro-uchi surface protects the blade and accentuates its authentic Japanese character.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eRecommendations for New Knives\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eFor maximum performance, we recommend gently honing the knife on a #3000 grit or higher whetstone before first use.\u003c\/li\u003e\n\n\u003cli\u003eShirogami No. 2 responds very well even to fine finishing sharpening.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eRecommendations for Knife Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eAfter each use, rinse the knife, dry thoroughly, and store in a dry place.\u003c\/li\u003e\n\n\u003cli\u003eFor longer storage, we recommend lightly treating the blade with knife oil.\u003c\/li\u003e\n\n\u003cli\u003eWhen dull, use a #800–1500 grit sharpening stone, maintaining an angle of approx. 15°.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWarning – Carbon Steel Knives\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eCarbon steel is not stainless and may darken or rust with improper care.\u003c\/li\u003e\n\n\u003cli\u003eThese changes are natural and do not negatively affect the knife's functionality.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWarning\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eNot suitable for dishwashers or dish dryers.\u003c\/li\u003e\n\n\u003cli\u003eThe knife is not intended for cutting bones, frozen foods, hard shells, or other extremely hard ingredients.\u003c\/li\u003e\n\n\u003cli\u003eDo not use the knife for prying, chopping, or as a general tool outside the kitchen.\u003c\/li\u003e\n\n\u003cli\u003eAvoid cutting on hard surfaces (glass, stone, ceramic); we recommend wooden or high-quality plastic cutting boards.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Yoshihiro","offers":[{"title":"Default Title","offer_id":57466562642245,"sku":"#212","price":4600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0030.webp?v=1787011406"},{"product_id":"gekko-santoku-165mm-aogami-no-2-kurouchi","title":"Gekko Santoku 165mm Aogami no. 2 Kurouchi","description":"\u003cp\u003e\u003cstrong\u003eStandard Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGekko Santoku knife with Aogami No. 2 (Blue Steel #2) carbon steel blade in raw kurouchi (black) finish. This is a hand-forged Japanese knife for demanding chefs. The three-layer construction with a carbon steel core guarantees exceptional sharpness and durability.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 165 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 305 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 44 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 118 g\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMaterials\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami No. 2 (Blue Steel #2) – three-layer construction (steel in stainless cladding)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Burnt magnolia wood\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Kurouchi (black blacksmith finish)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eBlade Features\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eHand-forged and hammered – exceptional sharpness and toughness\u003c\/li\u003e\n\n\u003cli\u003eThree-layer (san-mai) construction with Aogami No. 2 core\u003c\/li\u003e\n\n\u003cli\u003eKurouchi finish retains the natural character of forged steel\u003c\/li\u003e\n\n\u003cli\u003eHardness: HRC 63 (approximate for Aogami No. 2)\u003c\/li\u003e\n\n\u003cli\u003eManufacture: Japan (Gekko)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMaintenance Recommendations\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eHand wash – never in a dishwasher\u003c\/li\u003e\n\n\u003cli\u003eImmediate drying after use, especially after contact with acidic foods\u003c\/li\u003e\n\n\u003cli\u003eRegular sharpening on a Japanese whetstone (recommended #1000 + #3000–6000)\u003c\/li\u003e\n\n\u003cli\u003eStore on a magnetic holder or in a wooden block\u003c\/li\u003e\n\n\u003cli\u003eOccasional light application of camellia oil is recommended for corrosion protection\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWarning\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eCarbon steel develops a patina and may rust if not properly cared for\u003c\/li\u003e\n\n\u003cli\u003eThe knife is handmade – minor variations in size and pattern are natural\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eNot intended for cutting bones, frozen foods, or hard materials\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58695282196805,"sku":"#242","price":3500.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0037.webp?v=1787010699"},{"product_id":"rukojet-19","title":"Tosa Tsuboya Sujihiki 170mm Tsuchime Stainless Steel","description":"\u003cp\u003e\u003cstrong\u003eLimited Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade directly by OnlySharp. Style designed according to our vision and custom-made directly for our store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tosa Tsuboya Sujihiki 170mm Tsuchime stainless steel knife is a Japanese slicing knife originating from the Kōchi Prefecture (Tosa) — an area with a deep tradition of knife making. The hammered Tsuchime finish gives the blade a distinctive appearance while reducing food adhesion during slicing. With a blade length of 170 mm, the Sujihiki is an ideal choice for precise slicing of meat, fish, and vegetables — whether in a professional kitchen or at home.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 170 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e approx. 310mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 110g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eManufacturer \/ Blacksmith:\u003c\/strong\u003e Tsuboya, Tosa (Kōchi, Japan)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMaterials\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e Cobalt steel, stainless\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood with a buffalo horn ferrule\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eBlade Features\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eSurface finish: Tsuchime (hammered pattern)\u003c\/li\u003e\n\n\u003cli\u003eSharpening: double-edged\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eHardness (HRC): approx. 61HRC\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eHand wash, dry immediately — do not put the knife in the dishwasher.\u003c\/li\u003e\n\n\u003cli\u003eRegular sharpening on a Japanese whetstone.\u003c\/li\u003e\n\n\u003cli\u003eStore on a magnetic holder or in a protective sheath.\u003c\/li\u003e\n\n\u003cli\u003eApply a thin layer of camellia oil for prolonged storage.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWarning\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eThe knife is intended exclusively for kitchen use.\u003c\/li\u003e\n\n\u003cli\u003eKeep out of reach of children.\u003c\/li\u003e\n\n\u003cli\u003eThe manufacturer is not liable for damage caused by improper use or maintenance.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58866205950277,"sku":"#259","price":3500.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0508_b815b970-8dd8-4bf4-b63f-9172198471eb.webp?v=1786984170"},{"product_id":"tosa-tsuboya-santoku-180mm-kobaltova-ocel-damascus-tsuchime","title":"Tosa Tsuboya Santoku 180mm Damascus Tsuchime Stainless Steel","description":"\u003ch2\u003eLimited Edition\u003c\/h2\u003e\n\u003cp\u003eMade exclusively for Only Sharp. Our custom-designed knife construction features a contrasting red handle made of red pear wood and a beautiful Santoku blade from the small forge of Tosa Tsuboya.\u003c\/p\u003e\n\u003ch2\u003eTosa Tsuboya Santoku 180mm – Damascus Tsuchime, Cobalt Stainless Steel\u003c\/h2\u003e\n\u003cp\u003eA Santoku from the Tosa region with a Damascus blade in a tsuchime (hammered) finish – a combination that captivates at first glance and with the first cut. Cobalt stainless steel provides exceptional sharpness and easy maintenance without the need for regular oiling.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 180 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Cobalt stainless steel – Damascus pattern (multilayer steel)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Tsuchime (hammered) – reduces food sticking\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Paložín – red pear wood, 130 mm length, Japanese style (wa-handle)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Buffalo horn\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku (all-purpose kitchen knife)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eBlade Features\u003c\/h3\u003e\n\u003cp\u003eCobalt steel in a Damascus finish combines hardness and corrosion resistance. The tsuchime surface is not just an aesthetic detail – air pockets between the blade and food prevent sticking during slicing. The result is a knife that looks like a work of art and performs precise work daily.\u003c\/p\u003e\n\u003ch3\u003eMaintenance Recommendations\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eHand wash and dry immediately – extends the life of the Damascus pattern\u003c\/li\u003e\n\n\u003cli\u003eThe steel is stainless – does not require regular oiling like carbon steels\u003c\/li\u003e\n\n\u003cli\u003eSharpen on Japanese water stones, recommended grit 1000–3000\u003c\/li\u003e\n\n\u003cli\u003eStore on a magnetic holder or in a wooden block\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eWarning\u003c\/h3\u003e\n\u003cp\u003eThe knife is not dishwasher safe. Avoid contact with hard surfaces (bone, frozen foods) – the Damascus blade is optimized for precise slicing, not rough work.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58896534831429,"sku":"#261","price":3900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0564.webp?v=1786983904"}],"url":"https:\/\/www.onlysharp.cz\/en\/collections\/limitovani-edice.oembed?page=2","provider":"Only Sharp","version":"1.0","type":"link"}