{"title":"Plátkovací nože","description":"\u003cp\u003eNože určené k preciznímu krájení plátků masa např. Sujihiki nebo Yanagiba (primárně na přípravu Sushu a filetování).\u003c\/p\u003e","products":[{"product_id":"shigekatsu-yanagiba-210mm-shirogami-no-2-single-edged","title":"Shigekatsu Yanagiba 210mm Shirogami no. 2 Single-sided cut","description":"\u003ch2 data-start=\"188\" data-end=\"205\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp\u003e Single-sided sharpened knife for right-handed people.\u003c\/p\u003e\n\n\u003cp data-start=\"207\" data-end=\"514\"\u003e This \u003cstrong data-start=\"213\" data-end=\"262\"\u003etraditional Japanese Yanagiba kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"288\" data-end=\"298\"\u003e210 mm\u003c\/strong\u003e is intended primarily for preparing sashimi, sushi and precise slicing of raw fish. It is a handmade knife originating in Japan that combines classic geometry, a very fine edge and a distinctive Damascus look.\u003c\/p\u003e\n\n \u003cp data-start=\"516\" data-end=\"882\"\u003eThe blade is made of \u003cstrong data-start=\"551\" data-end=\"584\"\u003eShirogami (White Paper Steel)\u003c\/strong\u003e , one of the purest and sharpest traditional Japanese steels. It is valued for its extremely fine edge, high sharpness and very easy sharpening. Thanks to its single-sided sharpening, the Yanagiba allows for a long, smooth cut without tearing the structure of the fish meat, which is key to preserving the taste and appearance of the raw material.\u003c\/p\u003e\n\n\u003cp data-start=\"884\" data-end=\"1110\"\u003e The White Steel core is clad \u003cstrong data-start=\"916\" data-end=\"944\"\u003ein multi-layered mild steel\u003c\/strong\u003e , which increases the toughness of the blade and creates a distinctive Damascus pattern. Each piece has a unique pattern and slight differences in detail are a natural sign of hand-made production.\u003c\/p\u003e\n\n \u003cp data-start=\"1112\" data-end=\"1408\"\u003eThe handle has a traditional \u003cstrong data-start=\"1132\" data-end=\"1147\"\u003eround shape\u003c\/strong\u003e and is made of \u003cstrong data-start=\"1164\" data-end=\"1188\"\u003erosewood\u003c\/strong\u003e , which is strong, durable and pleasant to the hand. A transition ring made of black laminated plywood protects the connection between the blade and the handle. The balance of the knife supports the calm, controlled cut in one stroke, typical of working with Yanagiba.\u003c\/p\u003e\n\n\u003chr data-start=\"1410\" data-end=\"1413\"\u003e\n\n\u003ch2 data-start=\"1415\" data-end=\"1432\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1434\" data-end=\"1672\"\u003e This knife is \u003cstrong data-start=\"1453\" data-end=\"1473\"\u003ea limited edition\u003c\/strong\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. Once sold out, the knife is usually not re-produced.\u003c\/p\u003e\n\n\u003cp data-start=\"1674\" data-end=\"1775\"\u003e \u003cstrong data-start=\"1674\" data-end=\"1687\"\u003eKnife type:\u003c\/strong\u003e Yanagiba (single-sided sharpened fish knife)\u003cbr data-start=\"1732\" data-end=\"1735\"\u003e \u003cstrong data-start=\"1735\" data-end=\"1751\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1752\" data-end=\"1775\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1777\" data-end=\"1780\"\u003e\n\n \u003ch2 data-start=\"1782\" data-end=\"1801\"\u003eKnife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1803\" data-end=\"2037\"\u003e \u003cstrong data-start=\"1803\" data-end=\"1821\"\u003eTotal length:\u003c\/strong\u003e approx. 340 mm\u003cbr data-start=\"1832\" data-end=\"1835\"\u003e \u003cstrong data-start=\"1835\" data-end=\"1852\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e \u003cstrong data-start=\"1866\" data-end=\"1883\"\u003eBlade width:\u003c\/strong\u003e approx. 30 mm (at the heel)\u003cbr data-start=\"1902\" data-end=\"1905\"\u003e \u003cstrong data-start=\"1905\" data-end=\"1925\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3.5 mm\u003cbr data-start=\"1936\" data-end=\"1939\"\u003e \u003cstrong data-start=\"1939\" data-end=\"1958\"\u003eHandle length:\u003c\/strong\u003e approx. 125 mm\u003cbr data-start=\"1969\" data-end=\"1972\"\u003e \u003cstrong data-start=\"1972\" data-end=\"1985\"\u003eWeight:\u003c\/strong\u003e approx. 120 g\u003cbr data-start=\"1995\" data-end=\"1998\"\u003e \u003cstrong data-start=\"1998\" data-end=\"2010\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2039\" data-end=\"2042\"\u003e\n\n\u003ch2 data-start=\"2044\" data-end=\"2064\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2066\" data-end=\"2186\"\u003e \u003cstrong data-start=\"2066\" data-end=\"2083\"\u003eBlade core:\u003c\/strong\u003e Shirogami (White Paper Steel, carbon steel)\u003cbr data-start=\"2128\" data-end=\"2131\"\u003e \u003cstrong data-start=\"2131\" data-end=\"2141\"\u003eSheath:\u003c\/strong\u003e Multi-layer mild steel (Damascus construction)\u003c\/p\u003e\n\n\u003cp data-start=\"2188\" data-end=\"2259\"\u003e \u003cstrong data-start=\"2188\" data-end=\"2200\"\u003eHandle:\u003c\/strong\u003e rosewood\u003cbr data-start=\"2219\" data-end=\"2222\"\u003e \u003cstrong data-start=\"2222\" data-end=\"2234\"\u003eFerrule:\u003c\/strong\u003e black laminated plywood\u003c\/p\u003e\n\n\u003chr data-start=\"2261\" data-end=\"2264\"\u003e\n\n\u003ch2 data-start=\"2266\" data-end=\"2286\"\u003e Blade features\u003c\/h2\u003e\n\n \u003cp data-start=\"2288\" data-end=\"2545\"\u003eThe blade allows for a long, smooth and very clean cut in one stroke.\u003cbr data-start=\"2350\" data-end=\"2353\"\u003e Shirogami offers extreme sharpness and very easy sharpening.\u003cbr data-start=\"2411\" data-end=\"2414\"\u003e One-sided grinding minimizes damage to the structure of the raw material.\u003cbr data-start=\"2476\" data-end=\"2479\"\u003e The Damascus sheath increases toughness and gives the knife a distinctive appearance.\u003c\/p\u003e\n\n\u003chr data-start=\"2547\" data-end=\"2550\"\u003e\n\n\u003ch2 data-start=\"2552\" data-end=\"2579\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2581\" data-end=\"2761\"\u003e To achieve maximum sharpness, we recommend gently sharpening the knife on a water stone before first use.\u003cbr data-start=\"2685\" data-end=\"2688\"\u003e With Yanagiba, it is important to preserve the original geometry of the single-sided cut.\u003c\/p\u003e\n\n\u003chr data-start=\"2763\" data-end=\"2766\"\u003e\n\n\u003ch2 data-start=\"2768\" data-end=\"2795\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2797\" data-end=\"2959\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2877\" data-end=\"2880\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"2961\" data-end=\"2964\"\u003e\n\n\u003ch2 data-start=\"2966\" data-end=\"3003\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3005\" data-end=\"3161\"\u003e Carbon steel is not stainless and may gradually develop a patina or darken.\u003cbr data-start=\"3078\" data-end=\"3081\"\u003e These changes are natural and do not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3163\" data-end=\"3166\"\u003e\n\n\u003ch2 data-start=\"3168\" data-end=\"3181\"\u003e Notice\u003c\/h2\u003e\n\n \u003cp data-start=\"3183\" data-end=\"3361\"\u003e\u003cstrong data-start=\"3183\" data-end=\"3224\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003cbr data-start=\"3224\" data-end=\"3227\"\u003e \u003cstrong data-start=\"3227\" data-end=\"3304\"\u003eThe knife is not intended for cutting bones, frozen foods or hard ingredients.\u003c\/strong\u003e\u003cbr data-start=\"3304\" data-end=\"3307\"\u003e \u003cstrong data-start=\"3307\" data-end=\"3361\"\u003eThe single-sided sharpening is intended exclusively for right-handed people.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401382875461,"sku":"#32","price":4200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0913.webp?v=1787017008"},{"product_id":"yanagiba-suigetsu-sashimi-240-mm","title":"Yanagiba Suigetsu 240mm Shirogami no. 2","description":"\u003ch2 data-start=\"280\" data-end=\"297\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"299\" data-end=\"594\"\u003e This \u003cstrong data-start=\"305\" data-end=\"330\"\u003eYanagiba knife Suigetsu\u003c\/strong\u003e comes from \u003cstrong data-start=\"348\" data-end=\"361\"\u003ethe old stock\u003c\/strong\u003e series - it is a \u003cstrong data-start=\"375\" data-end=\"404\"\u003enew, never used piece\u003c\/strong\u003e that was manufactured previously and stored in the manufacturer's warehouse for a long time.\u003cbr data-start=\"468\" data-end=\"471\"\u003e Old stock knives often come from a period when production was more oriented towards \u003cstrong data-start=\"556\" data-end=\"593\"\u003ehandwork and traditional craftsmanship\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp data-start=\"596\" data-end=\"912\"\u003e The knife is hand-forged from \u003cstrong data-start=\"618\" data-end=\"672\"\u003eShirogami No. 2 (White Steel No. 2) carbon steel\u003c\/strong\u003e , which is valued for its extremely fine edge, high sharpness and very easy sharpening. \u003cbr data-start=\"755\" data-end=\"758\"\u003eThe long \u003cstrong data-start=\"765\" data-end=\"780\"\u003e240mm blade\u003c\/strong\u003e allows for a smooth, long cut in one motion, which is essential for preparing sashimi and slicing raw fish without damaging the meat's structure.\u003c\/p\u003e\n\n\u003cp data-start=\"914\" data-end=\"1030\"\u003e Each piece is original and may vary slightly in surface finish details - this is a natural manifestation of handmade production.\u003c\/p\u003e\n\n\u003chr data-start=\"1032\" data-end=\"1035\"\u003e\n\n\u003ch2 data-start=\"1037\" data-end=\"1054\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1056\" data-end=\"1244\"\u003e \u003cstrong data-start=\"1056\" data-end=\"1070\"\u003eCategory:\u003c\/strong\u003e Old stock (new, unused knife from older production stock)\u003cbr data-start=\"1130\" data-end=\"1133\"\u003e \u003cstrong data-start=\"1133\" data-end=\"1146\"\u003eKnife type:\u003c\/strong\u003e Yanagiba – traditional sashimi knife (right-hand cut)\u003cbr data-start=\"1203\" data-end=\"1206\"\u003e \u003cstrong data-start=\"1206\" data-end=\"1222\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1246\" data-end=\"1249\"\u003e\n\n\u003ch2 data-start=\"1251\" data-end=\"1270\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1272\" data-end=\"1428\"\u003e \u003cstrong data-start=\"1272\" data-end=\"1290\"\u003eTotal length:\u003c\/strong\u003e approx. 380 mm\u003cbr data-start=\"1301\" data-end=\"1304\"\u003e \u003cstrong data-start=\"1304\" data-end=\"1321\"\u003eBlade length:\u003c\/strong\u003e 240 mm\u003cbr data-start=\"1328\" data-end=\"1331\"\u003e \u003cstrong data-start=\"1331\" data-end=\"1351\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3 mm \u003cbr data-start=\"1360\" data-end=\"1363\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1376\"\u003eWeight:\u003c\/strong\u003e approx. 160 g\u003cbr data-start=\"1386\" data-end=\"1389\"\u003e \u003cstrong data-start=\"1389\" data-end=\"1401\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"1430\" data-end=\"1433\"\u003e\n\n\u003ch2 data-start=\"1435\" data-end=\"1455\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1457\" data-end=\"1551\"\u003e \u003cstrong data-start=\"1457\" data-end=\"1467\"\u003eBlade:\u003c\/strong\u003e Shirogami No. 2 (carbon steel)\u003cbr data-start=\"1499\" data-end=\"1502\"\u003e \u003cstrong data-start=\"1502\" data-end=\"1514\"\u003eHandle:\u003c\/strong\u003e natural wood\u003cbr data-start=\"1529\" data-end=\"1532\"\u003e \u003cstrong data-start=\"1532\" data-end=\"1543\"\u003eFerrule:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"1553\" data-end=\"1556\"\u003e\n\n\u003ch2 data-start=\"1558\" data-end=\"1578\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1580\" data-end=\"1764\"\u003e The Yanagiba profile allows for long, clean cuts in one stroke.\u003cbr data-start=\"1637\" data-end=\"1640\"\u003e Shirogami No. 2 provides extreme sharpness and very easy sharpening.\u003cbr data-start=\"1707\" data-end=\"1710\"\u003e Single-sided grinding ensures maximum cutting control.\u003c\/p\u003e\n\n\u003chr data-start=\"1766\" data-end=\"1769\"\u003e\n\n\u003ch2 data-start=\"1771\" data-end=\"1798\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"1800\" data-end=\"1986\"\u003e To achieve maximum sharpness, we recommend \u003cstrong data-start=\"1845\" data-end=\"1904\"\u003efine sharpening on a water stone before first use\u003c\/strong\u003e .\u003cbr data-start=\"1905\" data-end=\"1908\"\u003e We offer knife sharpening - we will be happy to advise you on choosing a stone or provide service.\u003c\/p\u003e\n\n\u003chr data-start=\"1988\" data-end=\"1991\"\u003e\n\n\u003ch2 data-start=\"1993\" data-end=\"2030\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2032\" data-end=\"2236\"\u003eCarbon steel is not stainless steel – it may darken or develop a patina over time.\u003cbr data-start=\"2104\" data-end=\"2107\"\u003e These changes are natural and do not negatively affect functionality.\u003cbr data-start=\"2170\" data-end=\"2173\"\u003e After use, always rinse the knife, dry it and store it in a dry place.\u003c\/p\u003e\n\n\u003cp data-start=\"2238\" data-end=\"2349\"\u003e To remove the patina, we recommend \u003cstrong data-start=\"2273\" data-end=\"2296\"\u003ea soft cleaning eraser\u003c\/strong\u003e - moisten the blade, clean it lightly, and the patina will be removed.\u003c\/p\u003e\n\n\u003chr data-start=\"2351\" data-end=\"2354\"\u003e\n\n\u003ch2 data-start=\"2356\" data-end=\"2369\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2371\" data-end=\"2541\"\u003e Not suitable for dishwasher or dryer.\u003cbr data-start=\"2408\" data-end=\"2411\"\u003e The knife is not intended for cutting bones, frozen foods or hard ingredients.\u003cbr data-start=\"2483\" data-end=\"2486\"\u003e Each piece is original – slight variations are natural.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56191757156677,"sku":"#95","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_4244.jpg?v=1778600803"},{"product_id":"sakai-shigekatsu-yanagiba-180-mm-sk-white-steel-uhlikova-ocel","title":"Sakai Shigekatsu Yanagiba 180 mm SK White Steel (carbon steel)","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis Yanagiba knife comes from the city \u003cstrong\u003eof Sakai\u003c\/strong\u003e , the cradle of Japanese blade making. Each piece is hand-shaped, sharpened and polished by master knifemakers with an emphasis on the perfect cut and authentic character of a traditional Japanese knife.\u003c\/p\u003e\n\n\u003cp\u003e The blade is made of \u003cstrong\u003eJapanese SK (Shironi \/ White Steel) carbon steel\u003c\/strong\u003e , clad \u003cstrong\u003ewith soft iron\u003c\/strong\u003e . This combination allows for easy sharpening, exceptional sharpness and a fine, clean cut when preparing sashimi.\u003c\/p\u003e\n\n\u003cp\u003e The model is \u003cstrong\u003esingle-sidedly sharpened for right-handed use\u003c\/strong\u003e , fully utilizing the traditional principles of Japanese sashimi knives. With a length of 180 mm, it is ideal for home use - long enough for filleting fish, but still easy to use even for beginners.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eThe Paulownia wood\u003c\/strong\u003e handle is lightweight, durable and comfortable to hold. This knife is an excellent choice for those who want to experience the sharpness of hand-forged Japanese steel in their kitchen for the first time.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard Japanese knives that have been available for a long time and are intended for regular use in the kitchen. It is not a limited edition or a one-off piece, but a traditional working tool.\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Yanagiba (sashimi and thin-slicing knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Sakai Shigekatsu\u003cbr\u003e \u003cstrong\u003ePlace of manufacture:\u003c\/strong\u003e Sakai\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 310 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 28 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 3.5 mm\u003cbr\u003e \u003cstrong\u003eHandle length:\u003c\/strong\u003e 128 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 109 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 Japanese SK steel (White Steel \/ Shironi)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e Paulownia wood\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Traditional construction with a SK carbon steel core ensures easy sharpening and exceptional sharpness.\u003cbr\u003e The single-sided sharpening for right-handed people uses the traditional principles of Japanese sashimi knives.\u003cbr\u003e Authentic Yanagiba shape suitable for preparing sashimi, filleting fish and precise slicing.\u003cbr\u003e The round paulownia handle is light and comfortable in the hand.\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 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\u003e Carbon steel SK (White Steel) can rust, so we recommend occasional treatment with mineral oil.\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 – slight differences in surface finish, polish or handle color are natural.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192100008261,"sku":"#104","price":2800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0794_c80e7698-aa98-4545-b501-b6949c823b04.webp?v=1787014966"},{"product_id":"sakai-shigekatsu-yanagiba-240-mm-sk-white-steel-uhlikova-ocel","title":"Sakai Shigekatsu Yanagiba 240 mm SK White Steel (carbon steel)","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This Yanagiba knife comes from the city \u003cstrong\u003eof Sakai\u003c\/strong\u003e - the cradle of Japanese knifemaking, where some of the finest blades in the world have been handcrafted for centuries. Each knife is hand-forged and finished by skilled craftsmen who maintain the traditional methods of Japanese knife making.\u003c\/p\u003e\n\n\u003cp\u003e The blade is made of \u003cstrong\u003eWhite Steel (Shironi \/ White Ni) carbon steel\u003c\/strong\u003e with \u003cstrong\u003ea soft iron\u003c\/strong\u003e coating, which ensures exceptional sharpness, easy sharpening and a lightweight construction. The single-sided sharpening (for right-handed people) allows for precise slicing of sashimi, fish and thin slices of meat with minimal damage to the structure of the ingredients.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eThe lightweight Paulownia wood\u003c\/strong\u003e handle is round, comfortable and fits well in the hand, making the knife an ideal choice for beginners and experienced chefs who want to explore the world of Japanese knives.\u003c\/p\u003e\n\n\u003cp\u003e Thanks to its elegant appearance and handmade workmanship, this knife also makes a great gift - for example, for a birthday or retirement.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard Japanese knives that have been available for a long time and are intended for regular use in the kitchen. It is not a limited edition or a one-off piece, but a traditional working tool.\u003c\/p\u003e\n\n\u003cp\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\u003eManufacturer:\u003c\/strong\u003e Sakai Shigekatsu\u003cbr\u003e \u003cstrong\u003ePlace of manufacture:\u003c\/strong\u003e Sakai\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 375 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 240 mm \u003cbr\u003e\u003cstrong\u003eBlade height:\u003c\/strong\u003e 32 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 3 mm\u003cbr\u003e \u003cstrong\u003eHandle length:\u003c\/strong\u003e 133 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 148 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 White Steel (Shironi \/ White Ni)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e Paulownia\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Traditional construction with a White Steel carbon steel core ensures extreme sharpness and easy sharpening.\u003cbr\u003e Single-sided grinding for right-handed people allows precise slicing of sashimi with minimal damage to the structure of the ingredients.\u003cbr\u003e Lightweight and well-balanced design ideal for home cooks and beginners.\u003cbr\u003e Universal Yanagiba profile suitable for slicing sashimi, fish and delicate ingredients.\u003cbr\u003e The round paulownia handle is comfortable and fits well in the hand.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eTo 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 performance.\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\u003e White Steel is more prone to rust, so it is important to handle the knife with care and dry it thoroughly after each use.\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\u003eThe knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is original - there may be minor differences in the surface, polishing or shape of the handle, which are a natural part of handmade production.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192120783173,"sku":"#105","price":3200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0784.webp?v=1787014928"},{"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":"misono-sujihiki-240mm","title":"Misono Sujihiki 240mm Stainless Steel 521MV","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis Sujihiki knife (slicing knife) comes from \u003cstrong\u003eMisono\u003c\/strong\u003e , one of Japan's most respected kitchen knife manufacturers. With a blade length of 240 mm, it provides long, smooth cuts — ideal for precise slicing of meat, fish and large pieces of food.\u003c\/p\u003e\n\n\u003cp\u003e The blade is made of high-quality \u003cstrong\u003e521MV\u003c\/strong\u003e steel, which combines high corrosion resistance, excellent sharpness retention and easy maintenance. This steel is typical of Misono knives and is very popular with chefs who want a sharp and durable blade without compromise.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is ergonomically shaped to provide a firm, secure grip during long-term work, and the protective guard (protective sheath) increases safety when handling and storing the knife. Sujihiki is a universal tool suitable for precise cutting of porcelain, fish or meat fillets and ensures an even cut without unwanted tearing of the food structure when preparing large portions.\u003c\/p\u003e\n\n\u003cp\u003e Misono knives are among the most respected Japanese kitchen knives, combining simple elegance, excellent sharpness and long life. Thanks to the use of quality steels such as 521MV, they offer high corrosion resistance and easy maintenance without compromising on performance.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard Japanese knives that have been available for a long time and are intended for regular use in the kitchen. It is not a limited edition or a one-off piece, but a traditional working tool.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Sujihiki (slicing knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Misono\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 240 mm\u003cbr\u003e \u003cstrong\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade:\u003c\/strong\u003e 521MV stainless steel\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e ergonomically shaped\u003cbr\u003e \u003cstrong\u003eAccessories:\u003c\/strong\u003e protective guard (included)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Long, thin and straight blade ideal for cutting large pieces of meat, fish and pastries.\u003cbr\u003e 521MV steel combines high corrosion resistance with excellent ability to retain sharpness.\u003cbr\u003e Double-sided grinding suitable for right- and left-handed people.\u003cbr\u003e The protective guard increases safety during storage and transportation.\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\u003eWe 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 or sharpening will extend the life of the blade and maintain optimal cutting performance.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWarning – stainless steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e 521MV stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.\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 There may be minor variations in the finish or handle details, which are natural and do not affect functionality.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638276141381,"sku":"#115","price":4200.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0770.webp?v=1787014875"},{"product_id":"misono-sujihiki-270mm","title":"Misono Sujihiki 270mm Stainless Steel 521MV","description":"\u003ch2\u003e Standardly manufactured\u003c\/h2\u003e\n\n\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This \u003cstrong\u003eMisono Sujihiki\u003c\/strong\u003e with a blade length \u003cstrong\u003eof 270 mm\u003c\/strong\u003e is a professional Japanese kitchen knife designed for long, smooth and precise cuts. It is ideal for slicing meat, fish, large fillets and roasts, where a clean cut without tearing the structure of the raw material is important. Misono knives have long been popular among professional chefs due to their reliability, simple design and excellent cutting properties.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made of high-quality \u003cstrong\u003e521MV stainless steel\u003c\/strong\u003e , which offers an excellent balance between sharpness, edge durability and ease of maintenance. Compared to carbon steel, it is less susceptible to corrosion, while maintaining a very fine and precise edge. With a length of 270 mm, this knife allows for a long cut in one motion, which is especially crucial when working with larger pieces of meat or fish.\u003c\/p\u003e\n\n\u003cp\u003e The ergonomically shaped handle provides a secure and comfortable grip even during prolonged work in the kitchen. The overall balance of the knife supports control over the cut and reduces hand fatigue. This model is suitable for both professional use and demanding home users who want a truly precise tool.\u003c\/p\u003e\n\n \u003cp\u003eMisono knives are among the most respected Japanese kitchen knives, combining simple elegance, excellent sharpness and long life. Thanks to the use of high-quality steels such as 521MV, they offer high corrosion resistance and easy maintenance without compromising on performance. Whether you choose a slicer, chef's knife or a specialized model, Misono knives are a popular choice for professional chefs and demanding home users who appreciate precise cuts and reliable functionality.\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. 435 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e 270 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 45 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approximately balanced for comfortable work during longer slicing sessions\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:\u003c\/strong\u003e 521MV stainless steel \u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e ergonomically shaped for a secure and comfortable grip during professional use\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e This is \u003cstrong\u003ea slicing knife (sujihiki)\u003c\/strong\u003e , a long and narrow blade designed for smooth, long cuts.\u003cbr\u003e \u003cstrong\u003eThe grinding is double-sided\u003c\/strong\u003e , suitable for right- and left-handed people.\u003cbr\u003e The blade is optimized for minimal cutting resistance and maximum control.\u003c\/p\u003e\n\n\u003ch3\u003e Main advantages\u003c\/h3\u003e\n\n\u003cp\u003e This knife offers a combination of Japanese precision, high-quality stainless steel and professional ergonomics.\u003cbr\u003e The long 270mm blade is ideal for large ingredients and precise portions.\u003cbr\u003e 521MV steel ensures easy maintenance and long service life.\u003cbr\u003e The knife is suitable for everyday professional use and demanding home cooking.\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\u003eKnife 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.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – stainless steel knives\u003c\/h3\u003e\n\n\u003cp\u003e 521MV stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.\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 \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 knife is crafted with an emphasis on functionality and quality. Minor differences in surface finish details are natural and do not affect the performance of the knife.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638277419333,"sku":"#116","price":4400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0765.webp?v=1787014861"},{"product_id":"yanagiba","title":"Yanagiba 240mm Yasugi White Steel","description":"\u003cp\u003eYanagiba je ikonický japonský nůž určený především pro krájení syrových ryb a přípravou sashimi a sushi. Jednoostřá čepel s dlouhým, štíhlým profilem umožňuje čistý tah v jediném pohybu — bez trhání vláken, bez ztráty šťávy. Výsledkem je dokonale hladký řez, který zachovává texturu i chuť suroviny.\u003c\/p\u003e\n\u003ch3\u003eSpecifikace\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCelková délka: 370 mm\u003c\/li\u003e\n\u003cli\u003eDélka čepele: 240 mm\u003c\/li\u003e\n\u003cli\u003eŠířka čepele: 29 mm\u003c\/li\u003e\n\u003cli\u003eTloušťka čepele: 2 mm\u003c\/li\u003e\n\u003cli\u003eHmotnost: 124 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eVlastnosti čepele\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJednoostranně broušená (pro praváky)\u003c\/li\u003e\n\u003cli\u003eDlouhý tažný řez ideální pro ryby \u003c\/li\u003e\n\u003cli\u003eŠtíhlý profil minimalizuje odpor při krájení\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eÚdržba\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRuční mytí, okamžité osušení\u003c\/li\u003e\n\u003cli\u003eBroušení na japonském vodním kameni (doporučeno #1000 + #3000–6000)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUpozornění:\u003c\/strong\u003e Jednoostranně broušené nože nejsou určeny pro krájení tvrdých surovin (kosti, mražené potraviny). Nůž je určen výhradně pro praváky.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57327964520773,"sku":"#194","price":2600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0607.webp?v=1787011816"},{"product_id":"seki-kanetsugu-miyabi-isshin-sujihiki-21omm-aus-8-hon-warikomi","title":"Seki Kanetsugu Miyabi Isshin Sujihiki 21Omm AUS-8 Hon-warikomi","description":"\u003ch3\u003ePopis produktu\u003c\/h3\u003e\u003cp\u003eTento japonský kuchyňský nůž typu \u003cstrong\u003eSujihiki\u003c\/strong\u003e o délce čepele přibližně \u003cstrong\u003e210 mm\u003c\/strong\u003e pochází z města \u003cstrong\u003eSeki v prefektue Gifu\u003c\/strong\u003e, které je dlouhodobě považováno za jedno z center japonského nožířství. Jedná se o japonský plátkovací nůž typu sujihiki, určený především pro přesné krájení masa a ryb na tenké plátky. Díky délce čepele 210 mm, nízké hmotnosti a tenkému profilu je velmi obratný, přesný a pohodlný i při delší práci.\u003c\/p\u003e\u003cp\u003eČepel je vyrobena tradiční konstrukcí \u003cstrong\u003ehon-warikomi\u003c\/strong\u003e, což znamená, že tvrdé ocelové jádro je vloženo mezi vrstvy měkčí oceli. V tomto případě tvoří jádro \u003cstrong\u003enerezová ocel AUS8 od Aichi Steel\u003c\/strong\u003e, která je známá dobrou rovnováhou mezi ostrostí, houževnatostí a snadnou údržbou. Vnější vrstvy z \u003cstrong\u003enerezové oceli SUS410\u003c\/strong\u003e zvyšují odolnost proti korozi a stabilitu celé čepele. Tato konstrukce kombinuje dlouhou výdrž ostří s vyšší odolností proti poškození a jednodušším broušením.\u003c\/p\u003e\u003cp\u003eRukojeť z \u003cstrong\u003ePalisandru (Rosewood)\u003c\/strong\u003e nabízí příjemný, přirozený úchop a dobré vyvážení nože. Tradiční jednoduché provedení klade důraz na funkčnost, kontrolu řezu a dlouhou životníost bez zbytečných dekorativních prvků.\u003c\/p\u003e\u003ch3\u003eKategorie nože\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eKategorie nože:\u003c\/strong\u003e Standardní produkt\u003cbr\u003e\u003cstrong\u003eTyp nože:\u003c\/strong\u003e Sujihiki (japonský plátkovací nůž)\u003cbr\u003e\u003cstrong\u003eZemě původu:\u003c\/strong\u003e Vyrobeno v Japonsku\u003c\/p\u003e\u003cp\u003eTento nůž spada do kategorie, která zahrnuje nože, jež jsou v Japonsku standardně vyráběné a pravidelně doplňované. Jedná se o modely se stabilní výrobou, širokým využitím a dobrou dostupností přímo u japonských dodavatelů.\u003c\/p\u003e\u003cp\u003eTyto nože nabízí spolehlivou kvalitu, tradiční zpracování a dostupnost bez dlouhého čekání. Jsou ideální volbou pro zákazníky, kteří chtějí osvědčený japonský nůž pro každodenní použití v domácnosti nebo profesionální kuchyni, bez omezené produkce či sběratelského charakteru.\u003c\/p\u003e\u003ch3\u003eSpecifikace nože\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eTyp nože:\u003c\/strong\u003e Sujihiki (japonský plátkovací nůž)\u003cbr\u003e\u003cstrong\u003eCelková délka:\u003c\/strong\u003e cca 360 mm\u003cbr\u003e\u003cstrong\u003eDélka čepele:\u003c\/strong\u003e cca 210 mm\u003cbr\u003e\u003cstrong\u003eŠířka čepele u paty:\u003c\/strong\u003e cca 35 mm\u003cbr\u003e\u003cstrong\u003eTloušťka hřbetu:\u003c\/strong\u003e cca 1,5 mm\u003cbr\u003e\u003cstrong\u003eHmotnost:\u003c\/strong\u003e cca 105 g\u003cbr\u003e\u003cstrong\u003eBroušení:\u003c\/strong\u003e oboustranné\u003c\/p\u003e\u003ch3\u003ePoužité materiály\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eČepel\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJádro:\u003c\/strong\u003e AUS8 (nerezová ocel, Aichi Steel)\u003cbr\u003e\u003cstrong\u003ePlášť:\u003c\/strong\u003e SUS410 (nerezová ocel)\u003cbr\u003e\u003cstrong\u003eKonstrukce:\u003c\/strong\u003e třívrstvá hon-warikomi\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRukojeť\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMateriál:\u003c\/strong\u003e Palisandr (Rosewood)\u003c\/p\u003e\u003ch3\u003eVlastnosti čepele\u003c\/h3\u003e\u003cp\u003eKonstrukce hon-warikomi – tvrdé jádro, měkčí vnější vrstvy.\u003cbr\u003eDobrá výdrž ostří při zachování houževnatosti.\u003cbr\u003eSnadnější broušení oproti tvrdším prémiovým ocelím.\u003cbr\u003eVysoká odolnost proti korozi díky nerezovému provedení.\u003c\/p\u003e\u003ch3\u003eDoporučení k novým nožům\u003c\/h3\u003e\u003cp\u003eI když jsou nové nože ostré, skutečnou ostrost poznáte až po prvním dobroušení na brusném kameni.\u003c\/p\u003e\u003cp\u003ePro dosažení maximálního výkonu a pocitu z řezu proto doporučujeme nový nůž nejprve jemně přebrousit na vodním kameni.\u003c\/p\u003e\u003cp\u003ePokud si na broušení netroufáte sami, nabízme také kompletní službu broušení nožů – v případě zájmu nás prosím kontaktujte prostřednictvím kontaktního formuláře.\u003c\/p\u003e\u003ch3\u003eDoporučení k údržbě nožů\u003c\/h3\u003e\u003cp\u003ePro zachování dlouhé životníosti a maximální ostrosti doporučujeme po každém použití nůž opláchnout vlažnou vodou, dŮkladně osušit a uschovat na suchém místě.\u003c\/p\u003e\u003cp\u003eVyvarujte se myčky nádobí, dlouhého kontaktu s vodou nebo kyselými potravinami – ty mohou poškodit čepel i rukojeť.\u003c\/p\u003e\u003cp\u003ePro zachování ostrosti doporučujeme pravidelné jemné obtáhání nebo broušení na vodních kamenech.\u003c\/p\u003e\u003ch3\u003eUpozornění\u003c\/h3\u003e\u003cp\u003eNevhodné do myčky ani sušičky nádobí – vysoká teplota a chemické prostředky mohou poškodit čepel i rukojeť.\u003c\/p\u003e\u003cp\u003eNůž není určen ke krájení kostí, mražených potravin ani extrémně tvrdých surovin.\u003c\/p\u003e\u003cp\u003eMohou se vyskytnout drobné odchylky v povrchové úpravě nebo detailech rukojeti, které jsou přirozené a neovlivňují funkčnost.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57988516741445,"sku":"#220","price":2700.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0764.webp?v=1787014169"},{"product_id":"tosa-toyowa-sujihiki-210mm-aogami-no-2-kurouchi","title":"Tosa Toyowa Sujihiki 210mm Aogami no. 2 Kurouchi","description":"\u003cp\u003e\u003cstrong\u003eLimitovaná edice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSujihiki nůž Tosa Toyowa s čepelí z oceli Aogami No. 2 (Blue Steel #2) v kurouchi (černém) povrchu je japonský plátkovací nůž z dílny Tosa – oblasti s dlouhou tradicí kořářského řemesla. Tenká, dlouhá čepel je určena pro přesné krájení masa, ryb a sashimi jedním plynulým tahem.\u003c\/p\u003e\n\u003ch2\u003eSpecifikace\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDélka čepele:\u003c\/strong\u003e 217 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCelková délka:\u003c\/strong\u003e 353 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eŠířka čepele:\u003c\/strong\u003e 32,3 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTloušťka čepele:\u003c\/strong\u003e 3,6 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHmotnost:\u003c\/strong\u003e 105 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMateriály\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eČepel:\u003c\/strong\u003e Aogami No. 2 (Blue Steel #2) – uhlíková ocel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePovrch čepele:\u003c\/strong\u003e Kurouchi (černý kovářský povrch)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVýroba:\u003c\/strong\u003e Japonsko, region Tosa (Toyowa)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVlastnosti čepele\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOboustranné broušení (double-edged) – vhodné pro praváky i leváky\u003c\/li\u003e\n\u003cli\u003eTenká a dlouhá čepel pro přesné plátkování masa a ryb\u003c\/li\u003e\n\u003cli\u003eKurouchi povrch zachovává přirozený charakter kované oceli\u003c\/li\u003e\n\u003cli\u003eAogami No. 2 – vysoká tvrdost a výjimečná ostrost\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDoporučení k údržbě\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRuční mytí – nikdy do myčky\u003c\/li\u003e\n\u003cli\u003eOkamžité osušení po použití, zejména při kontaktu s kyselými potravinami\u003c\/li\u003e\n\u003cli\u003ePravidelné broušení na japonském vodním kameni (doporučeno #1000 + #3000–6000)\u003c\/li\u003e\n\u003cli\u003eSkladování na magnetickém držáku nebo v dřevěném bloku\u003c\/li\u003e\n\u003cli\u003eLehké nanesení kamelového oleje pro ochranu před korozí\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eUpozornění\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUhlíková ocel podléhá patinaci a může rezivět při nedostatečné péči\u003c\/li\u003e\n\u003cli\u003eNůž je ručně vyráběný – drobné odchylky ve velikosti a vzoru jsou přirozené\u003c\/li\u003e\n\u003cli\u003eFotografie jsou ilustrační; konkrétní kus se může mírně lišit\u003c\/li\u003e\n\u003cli\u003eNení určen pro krájení kostí, mražených potravin ani tvrdých materiálů\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58695259488581,"sku":"#240","price":3900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0053.webp?v=1787010827"},{"product_id":"tosa-tsuboya-yanagiba-180mm","title":"Čepel Tosa Tsuboya Yanagiba 180mm Aogami no. 2 Uhlíková ocel","description":"\u003cdiv class=\"n6owBd awi2gc\"\u003e\n\u003cstrong class=\"rQesXe MPyX\"\u003e⚠️ Upozornění:\u003c\/strong\u003e\u003cbr\u003eTato čepel je bez rukojeti. Aby byl Váš nůž kompletní, \u003cstrong class=\"rQesXe MPyX\"\u003enezapomeňte si do košíku vybrat a přihodit také rukojeť\u003c\/strong\u003e z naší nabídky.\u003c\/div\u003e\n\u003cdiv class=\"n6owBd awi2gc\"\u003e\n\u003cstrong class=\"rQesXe MPyX\"\u003eJakmile objednáte obojí, nůž v naší dílně kompletně sestavíme, zalepíme a zabrousíme.\u003c\/strong\u003e Domů Vám tak dorazí hotový a plně funkční nůž.\u003cbr\u003e\u003cem class=\"eujQNb\"\u003e(Pokud si chcete rukojeť vyrobit sám doma a chceš poslat jen čistou čepel, napiš nám to do poznámky v objednávce.)\u003c\/em\u003e Průměrná doba dodání cca 1 týden.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2\u003eČepel Tosa Tsuboya Yanagiba 180mm – Aogami no.2, Uhlíková ocel\u003c\/h2\u003e\n\u003cp\u003eYanagiba je klasický japonský nůž určený primárně pro krájení syrových ryb a sashimi – dlouhá, tenká, jednostranně broušená čepel umožňuje jediný plynulý tah, který zachovává strukturu masa a dosahuje dokonale hladkého řezu. Tato čepel z dílny Tosa Tsuboya je kovaná z oceli Aogami no.2 a určena pro náročné kuchaře i nadšence, kteří si chtějí nůž sestavit podle vlastního vkusu.\u003cstrong class=\"rQesXe MPyX\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eSpecifikace\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eČepel:\u003c\/strong\u003e 180 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOcel:\u003c\/strong\u003e Aogami no.2 (Blue Steel #2) – vysokouhlíková nástrojová ocel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroušení:\u003c\/strong\u003e Jednostranné (pravák), typické pro tradiční japonské yanagiba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTyp:\u003c\/strong\u003e Yanagiba – sashimi nůž\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDodání:\u003c\/strong\u003e Pouze čepel bez rukojeti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eVlastnosti čepele\u003c\/h3\u003e\n\u003cp\u003eAogami no.2 je oblíbená ocel pro prémiové japonské nože – snadno se ostří na velmi jemnou hranu a dlouho si ji drží. Jednostranné broušení umožňuje přesné, čisté řezy bez trhání vláken. Čepel je reaktivní (uhlíková ocel) a časem vytvoří přirozenou patinu, která ji dále chrání.\u003c\/p\u003e\n\u003ch3\u003eDoporučení k údržbě\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRuční mytí, okamžité osušení – uhlíková ocel bez péče rezaví\u003c\/li\u003e\n\u003cli\u003ePo použití lehce naolejujte (kamelový nebo neutrální olej)\u003c\/li\u003e\n\u003cli\u003eOstření na japonských vodních kamenech, doporučená zrnitost 1000–3000\u003c\/li\u003e\n\u003cli\u003eSkladujte na magnetickém držáku nebo v dřevěném bloku\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUpozornění\u003c\/h3\u003e\n\u003cp\u003eČepel je z reaktivní vysokouhlíkové oceli – při kontaktu s kyselými potravinami (citrusy, rajčata) může dojít k patinaci. Jde o přirozený proces, který neovlivňuje funkčnost ani bezpečnost. Nůž není vhodný do myčky. Jednostranné broušení je optimalizováno pro praváky – pro leváky nás kontaktujte před objednávkou.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58896545644869,"sku":"#256","price":2900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0527.webp?v=1786983659"}],"url":"https:\/\/www.onlysharp.cz\/en\/collections\/platkovaci-noze.oembed","provider":"Only Sharp","version":"1.0","type":"link"}