{"title":"Univerzální nože","description":null,"products":[{"product_id":"motokane-gyuto","title":"Motokane Gyuto 210mm Aogami No. 1 Kurouchi","description":"\u003ch2 data-start=\"389\" data-end=\"406\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"408\" data-end=\"749\"\u003e This hand-forged chef's knife with a blade length of approximately 210 mm comes from \u003cstrong data-start=\"491\" data-end=\"527\"\u003ethe Tosa region, Kochi Prefecture, Japan\u003c\/strong\u003e , which is one of the most important centers of traditional Japanese knife making. The knife was made by an experienced blacksmith, whose work is characterized by a high technical level, precise workmanship and an emphasis on functionality without compromise.\u003c\/p\u003e\n\n \u003cp data-start=\"751\" data-end=\"1173\"\u003eUnlike factory-made knives, each hand-forged piece is the result of individual work by a specific master. This knife has a carefully forged blade with minimal unevenness and an evenly guided edge, which ensures high stability, durability and very good cutting performance. The thicker spine and precisely drawn profile create a dense and solid material structure that supports the knife's long life in everyday use.\u003c\/p\u003e\n\n \u003cp data-start=\"1175\" data-end=\"1670\"\u003eThe core of the blade is made of \u003cstrong data-start=\"1202\" data-end=\"1270\"\u003eHitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)\u003c\/strong\u003e , which is one of the highest quality carbon steels used in Japanese cutlery. It offers very high hardness, excellent edge durability and allows for an exceptionally fine and sharp edge. The soft iron sheath increases the toughness of the blade and facilitates sharpening and long-term maintenance. The traditional \u003cstrong data-start=\"1561\" data-end=\"1595\"\u003eblack forged finish (kurouchi)\u003c\/strong\u003e underlines the artisanal character of the knife and at the same time partially protects the blade surface.\u003c\/p\u003e\n\n \u003cp data-start=\"1672\" data-end=\"2080\"\u003eThe handle has an octagonal shape and is made of \u003cstrong data-start=\"1716\" data-end=\"1759\"\u003eZelkova wood (bonsai, elm family)\u003c\/strong\u003e , which is strong, stable and pleasant to the hand. The transition ring made of red laminated plywood is a subtle but functional detail. The geometry of the knife is longer and narrower than the Santoku type, which makes it especially suitable for slicing meat, portioning and removing tendons, but at the same time it remains a full-fledged universal chef's knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2082\" data-end=\"2085\"\u003e\n\n\u003ch2 data-start=\"2087\" data-end=\"2104\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"2106\" data-end=\"2252\"\u003e \u003cstrong data-start=\"2106\" data-end=\"2125\"\u003eKnife category:\u003c\/strong\u003e handmade Japanese knife\u003cbr data-start=\"2153\" data-end=\"2156\"\u003e \u003cstrong data-start=\"2156\" data-end=\"2173\"\u003eProduction type:\u003c\/strong\u003e limited handmade production\u003cbr data-start=\"2194\" data-end=\"2197\"\u003e \u003cstrong data-start=\"2197\" data-end=\"2215\"\u003eProduction area:\u003c\/strong\u003e Tosa, Kochi Prefecture, Japan\u003c\/p\u003e\n\n\u003cp data-start=\"2254\" data-end=\"2402\"\u003e This knife is not produced in series. Each piece is the result of individual work by a blacksmith and is intended for long-term use as a full-fledged working tool.\u003c\/p\u003e\n\n\u003chr data-start=\"2404\" data-end=\"2407\"\u003e\n\n\u003ch2 data-start=\"2409\" data-end=\"2428\"\u003e Knife specifications\u003c\/h2\u003e\n\n \u003cp data-start=\"2430\" data-end=\"2762\"\u003e\u003cstrong data-start=\"2430\" data-end=\"2443\"\u003eKnife type:\u003c\/strong\u003e chef's knife (Gyuto)\u003cbr data-start=\"2465\" data-end=\"2468\"\u003e \u003cstrong data-start=\"2468\" data-end=\"2485\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"2496\" data-end=\"2499\"\u003e \u003cstrong data-start=\"2499\" data-end=\"2517\"\u003eTotal length:\u003c\/strong\u003e approx. 365 mm\u003cbr data-start=\"2528\" data-end=\"2531\"\u003e \u003cstrong data-start=\"2531\" data-end=\"2555\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 47 mm\u003cbr data-start=\"2565\" data-end=\"2568\"\u003e \u003cstrong data-start=\"2568\" data-end=\"2588\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3.5 mm\u003cbr data-start=\"2599\" data-end=\"2602\"\u003e \u003cstrong data-start=\"2602\" data-end=\"2621\"\u003eHandle length:\u003c\/strong\u003e approx. 140 mm\u003cbr data-start=\"2632\" data-end=\"2635\"\u003e \u003cstrong data-start=\"2635\" data-end=\"2654\"\u003eHandle width:\u003c\/strong\u003e approx. 25 mm (max.)\u003cbr data-start=\"2671\" data-end=\"2674\"\u003e \u003cstrong data-start=\"2674\" data-end=\"2696\"\u003eHandle thickness:\u003c\/strong\u003e approx. 20 mm\u003cbr data-start=\"2706\" data-end=\"2709\"\u003e \u003cstrong data-start=\"2709\" data-end=\"2722\"\u003eWeight:\u003c\/strong\u003e approx. 165 g\u003cbr data-start=\"2732\" data-end=\"2735\"\u003e \u003cstrong data-start=\"2735\" data-end=\"2748\"\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2764\" data-end=\"2767\"\u003e\n\n\u003ch2 data-start=\"2769\" data-end=\"2789\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2791\" data-end=\"2975\"\u003e \u003cstrong data-start=\"2791\" data-end=\"2809\"\u003eBlade – core:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eHitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel) \u003cbr data-start=\"2878\" data-end=\"2881\"\u003e\u003cstrong data-start=\"2881\" data-end=\"2899\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2912\" data-end=\"2915\"\u003e \u003cstrong data-start=\"2915\" data-end=\"2933\"\u003eBlade surface:\u003c\/strong\u003e traditional black forged finish (kurouchi)\u003c\/p\u003e\n\n\u003cp data-start=\"2977\" data-end=\"3120\"\u003e \u003cstrong data-start=\"2977\" data-end=\"2989\"\u003eHandle:\u003c\/strong\u003e Zelkova wood (bonsai, elm family)\u003cbr data-start=\"3033\" data-end=\"3036\"\u003e \u003cstrong data-start=\"3036\" data-end=\"3054\"\u003eHandle shape:\u003c\/strong\u003e octagonal\u003cbr data-start=\"3065\" data-end=\"3068\"\u003e \u003cstrong data-start=\"3068\" data-end=\"3091\"\u003eTransition ring:\u003c\/strong\u003e red laminated plywood\u003c\/p\u003e\n\n\u003chr data-start=\"3122\" data-end=\"3125\"\u003e\n\n\u003ch2 data-start=\"3127\" data-end=\"3147\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"3149\" data-end=\"3457\"\u003e The blade is hard, stable and designed for long-term use.\u003cbr data-start=\"3210\" data-end=\"3213\"\u003e \u003cstrong data-start=\"3213\" data-end=\"3243\"\u003eAogami No. 1 carbon steel\u003c\/strong\u003e offers very high blade durability and a fine edge.\u003cbr data-start=\"3290\" data-end=\"3293\"\u003e Hand forging in the Tosa region ensures a dense material structure and precise cut control.\u003cbr data-start=\"3382\" data-end=\"3385\"\u003e The thicker spine contributes to higher durability while maintaining good cutting ability.\u003c\/p\u003e\n\n\u003chr data-start=\"3459\" data-end=\"3462\"\u003e\n\n\u003ch2 data-start=\"3464\" data-end=\"3491\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"3493\" data-end=\"3729\"\u003eThe blade is coated with a protective varnish to prevent corrosion during transport. This varnish will gradually wear off during use.\u003cbr data-start=\"3601\" data-end=\"3604\"\u003e To achieve maximum sharpness and optimal performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003c\/p\u003e\n\n\u003cp data-start=\"3731\" data-end=\"3814\"\u003e If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\u003c\/p\u003e\n\n\u003chr data-start=\"3816\" data-end=\"3819\"\u003e\n\n\u003ch2 data-start=\"3821\" data-end=\"3848\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3850\" data-end=\"4039\"\u003e After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.\u003cbr data-start=\"3938\" data-end=\"3941\"\u003e Avoid prolonged contact with moisture and acidic foods, which can accelerate corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"4041\" data-end=\"4044\"\u003e\n\n\u003ch2 data-start=\"4046\" data-end=\"4083\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"4085\" data-end=\"4302\"\u003e \u003cstrong data-start=\"4085\" data-end=\"4117\"\u003eCarbon steel is not stainless steel.\u003c\/strong\u003e\u003cbr data-start=\"4117\" data-end=\"4120\"\u003e The blade may darken over time, develop a patina or rust slightly if not cared for properly. These changes are natural, do not negatively affect the functionality of the knife and the patina partially protects the blade.\u003c\/p\u003e\n\n\u003cp data-start=\"4304\" data-end=\"4371\"\u003e After use, always rinse the knife, dry it and store it in a dry place.\u003c\/p\u003e\n\n\u003chr data-start=\"4373\" data-end=\"4376\"\u003e\n\n\u003ch2 data-start=\"4378\" data-end=\"4391\"\u003e Notice\u003c\/h2\u003e\n\n \u003cp data-start=\"4393\" data-end=\"4650\"\u003e\u003cstrong data-start=\"4393\" data-end=\"4422\"\u003eNot suitable for dishwasher.\u003c\/strong\u003e\u003cbr data-start=\"4422\" data-end=\"4425\"\u003e \u003cstrong data-start=\"4425\" data-end=\"4515\"\u003eThe knife is not intended for cutting frozen foods, bones or other very hard ingredients.\u003c\/strong\u003e\u003cbr data-start=\"4515\" data-end=\"4518\"\u003e Each knife is handmade, minor differences in dimensions, fine scratches or small irregularities are a natural part of handmade production.\u003c\/p\u003e\n\n\u003cp data-start=\"4393\" data-end=\"4650\"\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54127993160005,"sku":"#10","price":4900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/8F16C915-EA8C-436F-8B73-0A494459AB94.png?v=1778600544"},{"product_id":"motokane-gyuto-18-cm","title":"Motokane Gyuto 180mm Aogami No. 1 Kurouchi","description":"\u003ch2 data-start=\"242\" data-end=\"259\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"261\" data-end=\"589\"\u003eThis hand-forged chef's knife with a blade length of approximately 180 mm comes from the Tosa region in Kochi Prefecture, one of the most important centers of traditional Japanese knife making. The knife was made by an experienced blacksmith, whose work is characterized by a high technical level, precise workmanship and an emphasis on functionality without compromise.\u003c\/p\u003e\n\n\u003cp data-start=\"591\" data-end=\"965\"\u003e Unlike factory-made knives, each hand-forged piece is the result of individual work by a specific master. This knife has a carefully forged blade with minimal unevenness and an evenly guided edge, which ensures high stability, durability and very good cutting performance. Compared to the longer version, the knife feels more compact, is more maneuverable and offers better control during more detailed work.\u003c\/p\u003e\n\n \u003cp data-start=\"967\" data-end=\"1454\"\u003eThe core of the blade is made of Hitachi Yasugi Aogami No. 1 carbon steel (Blue Paper Steel #1), which is among the highest quality carbon steels used in Japanese cutlery. It offers very high hardness, excellent edge durability and allows for an exceptionally fine and sharp edge. The soft iron sheath increases the toughness of the blade and facilitates sharpening and long-term maintenance. The traditional black forged finish (kurouchi) underlines the artisanal character of the knife and at the same time partially protects the blade surface.\u003c\/p\u003e\n\n\u003cp data-start=\"1456\" data-end=\"1798\"\u003e The handle is octagonal and made of Zelkova wood (bonsai, elm family), which is strong, stable and pleasant to the hand. The transition ring made of red laminated plywood is a subtle but functional detail. Thanks to the shorter blade, the knife is very well balanced and suitable for everyday work in the kitchen, where the emphasis is on precision and control.\u003c\/p\u003e\n\n\u003chr data-start=\"1800\" data-end=\"1803\"\u003e\n\n\u003ch2 data-start=\"1805\" data-end=\"1822\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1824\" data-end=\"1968\"\u003e\u003cstrong data-start=\"1824\" data-end=\"1843\"\u003eKnife category:\u003c\/strong\u003e handmade Japanese knife\u003cbr data-start=\"1871\" data-end=\"1874\"\u003e \u003cstrong data-start=\"1874\" data-end=\"1891\"\u003eProduction type:\u003c\/strong\u003e limited handmade production\u003cbr data-start=\"1912\" data-end=\"1915\"\u003e \u003cstrong data-start=\"1915\" data-end=\"1933\"\u003eProduction area:\u003c\/strong\u003e Tosa, Kochi Prefecture, Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1970\" data-end=\"2118\"\u003e This knife is not produced in series. Each piece is the result of individual work by a blacksmith and is intended for long-term use as a full-fledged working tool.\u003c\/p\u003e\n\n\u003chr data-start=\"2120\" data-end=\"2123\"\u003e\n\n\u003ch2 data-start=\"2125\" data-end=\"2144\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2146\" data-end=\"2478\"\u003e \u003cstrong data-start=\"2146\" data-end=\"2159\"\u003eKnife type:\u003c\/strong\u003e chef's knife (Gyuto)\u003cbr data-start=\"2181\" data-end=\"2184\"\u003e \u003cstrong data-start=\"2184\" data-end=\"2201\"\u003eBlade length:\u003c\/strong\u003e approx. 180 mm\u003cbr data-start=\"2212\" data-end=\"2215\"\u003e \u003cstrong data-start=\"2215\" data-end=\"2233\"\u003eTotal length:\u003c\/strong\u003e approx. 335 mm\u003cbr data-start=\"2244\" data-end=\"2247\"\u003e \u003cstrong data-start=\"2247\" data-end=\"2271\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 45 mm\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e \u003cstrong data-start=\"2284\" data-end=\"2304\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3.5 mm\u003cbr data-start=\"2315\" data-end=\"2318\"\u003e \u003cstrong data-start=\"2318\" data-end=\"2337\"\u003eHandle length:\u003c\/strong\u003e approx. 140 mm \u003cbr data-start=\"2348\" data-end=\"2351\"\u003e\u003cstrong data-start=\"2351\" data-end=\"2370\"\u003eHandle width:\u003c\/strong\u003e approx. 25 mm (max.)\u003cbr data-start=\"2387\" data-end=\"2390\"\u003e \u003cstrong data-start=\"2390\" data-end=\"2412\"\u003eHandle thickness:\u003c\/strong\u003e approx. 20 mm\u003cbr data-start=\"2422\" data-end=\"2425\"\u003e \u003cstrong data-start=\"2425\" data-end=\"2438\"\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e \u003cstrong data-start=\"2451\" data-end=\"2464\"\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2480\" data-end=\"2483\"\u003e\n\n\u003ch2 data-start=\"2485\" data-end=\"2505\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2507\" data-end=\"2687\"\u003e \u003cstrong data-start=\"2507\" data-end=\"2525\"\u003eBlade – core:\u003c\/strong\u003e Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)\u003cbr data-start=\"2590\" data-end=\"2593\"\u003e \u003cstrong data-start=\"2593\" data-end=\"2611\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2624\" data-end=\"2627\"\u003e \u003cstrong data-start=\"2627\" data-end=\"2645\"\u003eBlade surface:\u003c\/strong\u003e traditional black forged finish (kurouchi)\u003c\/p\u003e\n\n\u003cp data-start=\"2689\" data-end=\"2828\"\u003e \u003cstrong data-start=\"2689\" data-end=\"2701\"\u003eHandle:\u003c\/strong\u003e Zelkova wood (bonsai, elm family)\u003cbr data-start=\"2741\" data-end=\"2744\"\u003e \u003cstrong data-start=\"2744\" data-end=\"2762\"\u003eHandle shape:\u003c\/strong\u003e octagonal\u003cbr data-start=\"2773\" data-end=\"2776\"\u003e \u003cstrong data-start=\"2776\" data-end=\"2799\"\u003eTransition ring:\u003c\/strong\u003e red laminated plywood\u003c\/p\u003e\n\n\u003chr data-start=\"2830\" data-end=\"2833\"\u003e\n\n\u003ch2 data-start=\"2835\" data-end=\"2855\"\u003e Blade features\u003c\/h2\u003e\n\n \u003cp data-start=\"2857\" data-end=\"3154\"\u003eThe blade is hard, stable and designed for long-term use.\u003cbr data-start=\"2918\" data-end=\"2921\"\u003e Aogami No. 1 carbon steel offers very high blade durability and a fine edge.\u003cbr data-start=\"2994\" data-end=\"2997\"\u003e Hand forging in the Tosa region ensures a dense material structure and precise cut control.\u003cbr data-start=\"3086\" data-end=\"3089\"\u003e The more compact length supports precise work and better maneuverability.\u003c\/p\u003e\n\n\u003chr data-start=\"3156\" data-end=\"3159\"\u003e\n\n\u003ch2 data-start=\"3161\" data-end=\"3188\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3190\" data-end=\"3426\"\u003e The blade is coated with a protective varnish to prevent corrosion during transport. This varnish will gradually wear off during use.\u003cbr data-start=\"3298\" data-end=\"3301\"\u003e To achieve maximum sharpness and optimal performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003c\/p\u003e\n\n\u003cp data-start=\"3428\" data-end=\"3511\"\u003e If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\u003c\/p\u003e\n\n\u003chr data-start=\"3513\" data-end=\"3516\"\u003e\n\n\u003ch2 data-start=\"3518\" data-end=\"3545\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3547\" data-end=\"3736\"\u003e After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.\u003cbr data-start=\"3635\" data-end=\"3638\"\u003e Avoid prolonged contact with moisture and acidic foods, which can accelerate corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"3738\" data-end=\"3741\"\u003e\n\n\u003ch2 data-start=\"3743\" data-end=\"3780\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3782\" data-end=\"3965\"\u003e Carbon steel is not stainless steel. \u003cbr data-start=\"3810\" data-end=\"3813\"\u003eThe blade may darken over time, develop a patina or rust slightly if not cared for properly. These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003cp data-start=\"3967\" data-end=\"4034\"\u003e After use, always rinse the knife, dry it and store it in a dry place.\u003c\/p\u003e\n\n\u003chr data-start=\"4036\" data-end=\"4039\"\u003e\n\n\u003ch2 data-start=\"4041\" data-end=\"4054\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"4056\" data-end=\"4313\"\u003e \u003cstrong data-start=\"4056\" data-end=\"4085\"\u003eNot suitable for dishwasher.\u003c\/strong\u003e\u003cbr data-start=\"4085\" data-end=\"4088\"\u003e \u003cstrong data-start=\"4088\" data-end=\"4178\"\u003eThe knife is not intended for cutting frozen foods, bones or other very hard ingredients.\u003c\/strong\u003e\u003cbr data-start=\"4178\" data-end=\"4181\"\u003e Each knife is handmade, minor differences in dimensions, fine scratches or small irregularities are a natural part of handmade production.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"4056\" data-end=\"4313\"\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128007217477,"sku":"#09","price":4700.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/507B7C34-40C7-47F0-AA6C-D47F0DB8D3CE.png?v=1778600559"},{"product_id":"motokane-kiritsuke","title":"Motokane Kiritsuke Gyuto 210mm Aogami No. 1 Kurouchi","description":"\u003ch2 data-start=\"254\" data-end=\"323\"\u003e Hand-forged Kiritsuke chef's knife – Aogami No. 1 from the Tosa region\u003c\/h2\u003e\n\n\u003ch2 data-start=\"325\" data-end=\"342\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"344\" data-end=\"717\"\u003e This premium hand-forged Kiritsuke chef's knife was made by an experienced blacksmith in the Tosa region of Kochi Prefecture, one of the most important centers of traditional Japanese knife making. Unlike factory-made knives, handmade work varies significantly depending on the skills of the individual master, which is reflected in very clean workmanship and a high technical level.\u003c\/p\u003e\n\n\u003cp data-start=\"719\" data-end=\"1025\"\u003e The blade is precisely forged with minimal unevenness and an evenly guided edge. This offers high durability, stability and excellent cutting performance. The Kiritsuke shape combines the properties of a chef's knife and a precision working tool, especially suitable for slicing meat, portioning and working with larger ingredients.\u003c\/p\u003e\n\n \u003cp data-start=\"1027\" data-end=\"1495\"\u003eThe core of the blade is made of Hitachi Yasugi Aogami No. 1 carbon steel (Blue Paper Steel #1), which is considered one of the highest quality steels used in Japanese cutlery. This steel is characterized by high hardness, a very fine edge and long blade life. The soft iron sheath increases the toughness of the blade and facilitates sharpening and long-term maintenance. The traditional black forged finish emphasizes the artisanal character of the knife and at the same time partially protects the blade surface.\u003c\/p\u003e\n\n\u003cp data-start=\"1497\" data-end=\"1813\"\u003e The handle is octagonal and made of Zelkova wood (bonsai, elm family), which is strong, stable and comfortable in the hand. The transition ring made of red plywood is a functional and visual detail. The overall geometry of the knife is longer and narrower than the Santoku type, which supports a smooth cut and precise control while working.\u003c\/p\u003e\n\n\u003chr data-start=\"1815\" data-end=\"1818\"\u003e\n\n\u003ch2 data-start=\"1820\" data-end=\"1837\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1839\" data-end=\"1983\"\u003e \u003cstrong data-start=\"1839\" data-end=\"1858\"\u003eKnife category:\u003c\/strong\u003e handmade Japanese knife \u003cbr data-start=\"1886\" data-end=\"1889\"\u003e\u003cstrong data-start=\"1889\" data-end=\"1906\"\u003eProduction type:\u003c\/strong\u003e limited handmade production\u003cbr data-start=\"1927\" data-end=\"1930\"\u003e \u003cstrong data-start=\"1930\" data-end=\"1948\"\u003eProduction area:\u003c\/strong\u003e Tosa, Kochi Prefecture, Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1985\" data-end=\"2086\"\u003e Each piece is created individually and is intended for long-term use as a full-fledged work tool.\u003c\/p\u003e\n\n\u003chr data-start=\"2088\" data-end=\"2091\"\u003e\n\n\u003ch2 data-start=\"2093\" data-end=\"2112\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2114\" data-end=\"2408\"\u003e \u003cstrong data-start=\"2114\" data-end=\"2127\"\u003eKnife type:\u003c\/strong\u003e Kiritsuke\u003cbr data-start=\"2137\" data-end=\"2140\"\u003e \u003cstrong data-start=\"2140\" data-end=\"2158\"\u003eTotal length:\u003c\/strong\u003e 365 mm\u003cbr data-start=\"2165\" data-end=\"2168\"\u003e \u003cstrong data-start=\"2168\" data-end=\"2185\"\u003eBlade length:\u003c\/strong\u003e 210 mm\u003cbr data-start=\"2192\" data-end=\"2195\"\u003e \u003cstrong data-start=\"2195\" data-end=\"2212\"\u003eBlade width:\u003c\/strong\u003e 47 mm (at the heel)\u003cbr data-start=\"2227\" data-end=\"2230\"\u003e \u003cstrong data-start=\"2230\" data-end=\"2250\"\u003eBlade thickness:\u003c\/strong\u003e 3.5 mm\u003cbr data-start=\"2257\" data-end=\"2260\"\u003e \u003cstrong data-start=\"2260\" data-end=\"2279\"\u003eHandle length:\u003c\/strong\u003e 140 mm\u003cbr data-start=\"2286\" data-end=\"2289\"\u003e \u003cstrong data-start=\"2289\" data-end=\"2308\"\u003eHandle width:\u003c\/strong\u003e 25 mm (max.)\u003cbr data-start=\"2321\" data-end=\"2324\"\u003e \u003cstrong data-start=\"2324\" data-end=\"2346\"\u003eHandle thickness:\u003c\/strong\u003e 20 mm\u003cbr data-start=\"2352\" data-end=\"2355\"\u003e \u003cstrong data-start=\"2355\" data-end=\"2368\"\u003eWeight:\u003c\/strong\u003e approx. 155 g \u003cbr data-start=\"2378\" data-end=\"2381\"\u003e\u003cstrong data-start=\"2381\" data-end=\"2394\"\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2410\" data-end=\"2413\"\u003e\n\n\u003ch2 data-start=\"2415\" data-end=\"2435\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2437\" data-end=\"2597\"\u003e \u003cstrong data-start=\"2437\" data-end=\"2455\"\u003eBlade – core:\u003c\/strong\u003e Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)\u003cbr data-start=\"2520\" data-end=\"2523\"\u003e \u003cstrong data-start=\"2523\" data-end=\"2541\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2554\" data-end=\"2557\"\u003e \u003cstrong data-start=\"2557\" data-end=\"2575\"\u003eBlade surface:\u003c\/strong\u003e black forged finish\u003c\/p\u003e\n\n\u003cp data-start=\"2599\" data-end=\"2729\"\u003e \u003cstrong data-start=\"2599\" data-end=\"2611\"\u003eHandle:\u003c\/strong\u003e Zelkova wood (bonsai, elm family)\u003cbr data-start=\"2651\" data-end=\"2654\"\u003e \u003cstrong data-start=\"2654\" data-end=\"2672\"\u003eHandle shape:\u003c\/strong\u003e octagonal\u003cbr data-start=\"2683\" data-end=\"2686\"\u003e \u003cstrong data-start=\"2686\" data-end=\"2709\"\u003eTransition ring:\u003c\/strong\u003e red plywood\u003c\/p\u003e\n\n\u003chr data-start=\"2731\" data-end=\"2734\"\u003e\n\n\u003ch2 data-start=\"2736\" data-end=\"2756\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2758\" data-end=\"3027\"\u003e The blade has a double-sided sharpening and is designed for universal kitchen use.\u003cbr data-start=\"2836\" data-end=\"2839\"\u003e The thicker spine and precisely forged geometry create a dense and solid material structure.\u003cbr data-start=\"2930\" data-end=\"2933\"\u003e Aogami No. 1 carbon steel allows for a very fine and sharp edge with a long lifespan.\u003c\/p\u003e\n\n\u003chr data-start=\"3029\" data-end=\"3032\"\u003e\n\n \u003ch2 data-start=\"3034\" data-end=\"3061\"\u003eRecommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3063\" data-end=\"3277\"\u003e The blade is coated with a protective varnish to prevent corrosion during transport. This varnish will gradually wear off with use.\u003cbr data-start=\"3171\" data-end=\"3174\"\u003e To achieve maximum sharpness, we recommend gently sharpening the knife on a whetstone before first use.\u003c\/p\u003e\n\n\u003chr data-start=\"3279\" data-end=\"3282\"\u003e\n\n\u003ch2 data-start=\"3284\" data-end=\"3311\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3313\" data-end=\"3470\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3387\" data-end=\"3390\"\u003e Avoid prolonged contact with moisture, which can accelerate corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"3472\" data-end=\"3475\"\u003e\n\n\u003ch2 data-start=\"3477\" data-end=\"3514\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3516\" data-end=\"3691\"\u003e Carbon steel is not stainless and requires regular care.\u003cbr data-start=\"3572\" data-end=\"3575\"\u003e The blade may darken or acquire a patina over time, which is a natural process that does not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3693\" data-end=\"3696\"\u003e\n\n\u003ch2 data-start=\"3698\" data-end=\"3711\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3713\" data-end=\"3970\"\u003e \u003cstrong data-start=\"3713\" data-end=\"3742\"\u003eNot suitable for dishwasher.\u003c\/strong\u003e\u003cbr data-start=\"3742\" data-end=\"3745\"\u003e \u003cstrong data-start=\"3745\" data-end=\"3835\"\u003eThe knife is not intended for cutting frozen foods, bones or other very hard ingredients.\u003c\/strong\u003e \u003cbr data-start=\"3835\" data-end=\"3838\"\u003eEach knife is handmade, minor differences in dimensions, fine scratches or small irregularities are a natural part of handmade production.\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128009216325,"sku":"#11","price":5800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/CE41A716-43C4-4276-BE64-438B6830C379.png?v=1778600547"},{"product_id":"tadafusa-santoku","title":"Tadafusa Santoku 170mm SLD Stainless Steel","description":"\u003ch2 data-start=\"346\" data-end=\"388\"\u003e Tadafusa HK Santoku - SLD Steel (170mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"390\" data-end=\"407\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"409\" data-end=\"765\"\u003e This Japanese Santoku kitchen knife with a blade length of approximately \u003cstrong data-start=\"476\" data-end=\"486\"\u003e170 mm\u003c\/strong\u003e is the result of a collaboration between third-generation blacksmiths from Tadafusa in the Sanjo area (Niigata Prefecture) and industrial designer \u003cstrong data-start=\"605\" data-end=\"622\"\u003eFumie Shibata\u003c\/strong\u003e . It combines traditional Japanese craftsmanship with modern, functional design and is designed as a highly practical tool for everyday cooking.\u003c\/p\u003e\n\n \u003cp data-start=\"767\" data-end=\"1045\"\u003eThe Santoku is a versatile kitchen knife that is a more compact alternative to the classic chef's knife. With a straighter edge and shorter blade, it is ideal for slicing \u003cstrong data-start=\"941\" data-end=\"972\"\u003emeat, fish, vegetables and fruit\u003c\/strong\u003e , and offers very good control over the cut even in a smaller workspace.\u003c\/p\u003e\n\n\u003cp data-start=\"1047\" data-end=\"1346\"\u003e The blade is made of premium Japanese \u003cstrong data-start=\"1085\" data-end=\"1098\"\u003eSLD steel\u003c\/strong\u003e , which reaches a hardness of \u003cstrong data-start=\"1124\" data-end=\"1137\"\u003e61-62 HRC\u003c\/strong\u003e . Thanks to the higher carbon content, it offers excellent edge durability and very good cutting performance. The addition of chromium also increases corrosion resistance, so the knife combines the properties of carbon steel with lower maintenance requirements.\u003c\/p\u003e\n\n \u003cp data-start=\"1348\" data-end=\"1638\"\u003eThe blade is constructed using the \u003cstrong data-start=\"1384\" data-end=\"1395\"\u003esan-mai\u003c\/strong\u003e method, where a hard core of SLD steel is protected by two layers of softer stainless steel. This solution improves the toughness of the blade, makes sharpening easier and contributes to long-term stability of the edge. The polished finish underlines the clean, modern look of the knife.\u003c\/p\u003e\n\n\u003cp data-start=\"1640\" data-end=\"1946\"\u003e The handle is made of \u003cstrong data-start=\"1662\" data-end=\"1702\"\u003eheat-treated chestnut wood\u003c\/strong\u003e , which is moisture-resistant and pleasant to the hand. The smooth connection to the blade ensures a comfortable grip and secure control during prolonged work. Thanks to its low weight and good balance, the knife is suitable for both home cooks and more demanding users.\u003c\/p\u003e\n\n\u003chr data-start=\"1948\" data-end=\"1951\"\u003e\n\n\u003ch2 data-start=\"1953\" data-end=\"1970\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1972\" data-end=\"2101\"\u003e \u003cstrong data-start=\"1972\" data-end=\"1991\"\u003eKnife category:\u003c\/strong\u003e standard Japanese kitchen knife\u003cbr data-start=\"2034\" data-end=\"2037\"\u003e \u003cstrong data-start=\"2037\" data-end=\"2050\"\u003eKnife type:\u003c\/strong\u003e Santoku \u003cbr data-start=\"2058\" data-end=\"2061\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2077\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"2078\" data-end=\"2101\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"2103\" data-end=\"2106\"\u003e\n\n\u003ch2 data-start=\"2108\" data-end=\"2127\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2129\" data-end=\"2221\"\u003e \u003cstrong data-start=\"2129\" data-end=\"2147\"\u003eTotal length:\u003c\/strong\u003e approx. 300 mm\u003cbr data-start=\"2158\" data-end=\"2161\"\u003e \u003cstrong data-start=\"2161\" data-end=\"2178\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"2189\" data-end=\"2192\"\u003e \u003cstrong data-start=\"2192\" data-end=\"2209\"\u003eBlade height:\u003c\/strong\u003e approx. 43 mm\u003c\/p\u003e\n\n\u003cp data-start=\"2223\" data-end=\"2356\"\u003e \u003cstrong data-start=\"2223\" data-end=\"2250\"\u003eBlade thickness at the heel:\u003c\/strong\u003e approx. 2.1 mm\u003cbr data-start=\"2261\" data-end=\"2264\"\u003e \u003cstrong data-start=\"2264\" data-end=\"2294\"\u003eBlade thickness in the middle:\u003c\/strong\u003e approx. 1.8 mm\u003cbr data-start=\"2305\" data-end=\"2308\"\u003e \u003cstrong data-start=\"2308\" data-end=\"2343\"\u003eBlade thickness 1 cm from tip:\u003c\/strong\u003e approx. 0.9 mm\u003c\/p\u003e\n\n\u003cp data-start=\"2358\" data-end=\"2466\"\u003e \u003cstrong data-start=\"2358\" data-end=\"2377\"\u003eHandle length:\u003c\/strong\u003e approx. 120 mm\u003cbr data-start=\"2388\" data-end=\"2391\"\u003e \u003cstrong data-start=\"2391\" data-end=\"2404\"\u003eWeight:\u003c\/strong\u003e approx. 132 g\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e \u003cstrong data-start=\"2417\" data-end=\"2429\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2468\" data-end=\"2471\"\u003e\n\n\u003ch2 data-start=\"2473\" data-end=\"2493\"\u003e Materials used\u003c\/h2\u003e\n\n \u003cp data-start=\"2495\" data-end=\"2579\"\u003e\u003cstrong data-start=\"2495\" data-end=\"2505\"\u003eBlade:\u003c\/strong\u003e SLD steel (stainless, hardness 61–62 HRC)\u003cbr data-start=\"2544\" data-end=\"2547\"\u003e \u003cstrong data-start=\"2547\" data-end=\"2569\"\u003eBlade construction:\u003c\/strong\u003e san-mai\u003c\/p\u003e\n\n\u003cp data-start=\"2581\" data-end=\"2628\"\u003e \u003cstrong data-start=\"2581\" data-end=\"2593\"\u003eHandle:\u003c\/strong\u003e heat-treated chestnut wood\u003c\/p\u003e\n\n\u003chr data-start=\"2630\" data-end=\"2633\"\u003e\n\n\u003ch2 data-start=\"2635\" data-end=\"2655\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2657\" data-end=\"2910\"\u003e The blade has a thin and smoothly tapered geometry that supports a very light and precise cut.\u003cbr data-start=\"2747\" data-end=\"2750\"\u003e SLD steel offers long blade life and good sharpening properties.\u003cbr data-start=\"2826\" data-end=\"2829\"\u003e San-mai construction increases the durability and stability of the blade during long-term use.\u003c\/p\u003e\n\n\u003chr data-start=\"2912\" data-end=\"2915\"\u003e\n\n\u003ch2 data-start=\"2917\" data-end=\"2944\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2946\" data-end=\"3114\"\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=\"3050\" data-end=\"3053\"\u003e SLD steel also responds very well to fine finishing grinding.\u003c\/p\u003e\n\n\u003chr data-start=\"3116\" data-end=\"3119\"\u003e\n\n\u003ch2 data-start=\"3121\" data-end=\"3148\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3150\" data-end=\"3281\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"3215\" data-end=\"3218\"\u003e If not in use for a long time, we recommend lightly treating the blade with oil.\u003c\/p\u003e\n\n\u003chr data-start=\"3283\" data-end=\"3286\"\u003e\n\n\u003ch2 data-start=\"3288\" data-end=\"3301\"\u003e Notice\u003c\/h2\u003e\n\n \u003cp data-start=\"3303\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3303\" data-end=\"3344\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128321167685,"sku":"#08","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/1890FD66-7A47-4E60-A451-23FB9CDFA9AF.png?v=1778600584"},{"product_id":"sakai-takumi-aji-masu-santoku-165-v-gold-3-layered","title":"Sakai Takumi Aji Masu Santoku 165mm V-Gold San Mai","description":"\u003ch2 data-start=\"381\" data-end=\"449\"\u003e Sakai Takumi Ajimasa Santoku – V-Gold 3-ply construction (165 mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"451\" data-end=\"468\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"470\" data-end=\"756\"\u003e This Japanese Santoku kitchen knife with a blade length of approximately \u003cstrong data-start=\"537\" data-end=\"547\"\u003e165 mm\u003c\/strong\u003e is designed for everyday universal use in both home and professional kitchens. The model comes from the traditional knife-making region of Sakai and combines a practical design with an emphasis on easy maintenance and long service life.\u003c\/p\u003e\n\n \u003cp data-start=\"758\" data-end=\"1070\"\u003eThe blade is made of \u003cstrong data-start=\"793\" data-end=\"803\"\u003eV-Gold\u003c\/strong\u003e stainless steel, which is known for its good edge retention, stable sharpening behavior and high corrosion resistance. Thanks to \u003cstrong data-start=\"911\" data-end=\"936\"\u003ethe 3-layer DP construction,\u003c\/strong\u003e the hard core is protected by softer stainless steel layers, which increases the toughness of the blade and reduces the risk of damage during normal use.\u003c\/p\u003e\n\n\u003cp data-start=\"1072\" data-end=\"1335\"\u003e Santoku is a versatile Japanese knife suitable for slicing meat, fish and vegetables. The straighter blade profile and compact length allow for precise and controlled work, even in a smaller workspace. The double-sided sharpening makes the knife suitable for both right- and left-handed people.\u003c\/p\u003e\n\n\u003cp data-start=\"1337\" data-end=\"1518\"\u003e The handle is made of \u003cstrong data-start=\"1359\" data-end=\"1381\"\u003elaminated wood\u003c\/strong\u003e , which is dimensionally stable and low-maintenance. The overall balance of the knife promotes a comfortable grip and reduces hand fatigue during prolonged work.\u003c\/p\u003e\n\n\u003chr data-start=\"1520\" data-end=\"1523\"\u003e\n\n\u003ch2 data-end=\"1771\" data-start=\"1754\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-end=\"1919\" data-start=\"1773\"\u003e\u003cstrong data-end=\"1792\" data-start=\"1773\"\u003eKnife category:\u003c\/strong\u003e Standard handmade Japanese kitchen knife\u003cbr data-end=\"1833\" data-start=\"1830\"\u003e \u003cstrong data-end=\"1846\" data-start=\"1833\"\u003eKnife type:\u003c\/strong\u003e Petty (smaller utility knife)\u003cbr data-end=\"1879\" data-start=\"1876\"\u003e \u003cstrong data-end=\"1895\" data-start=\"1879\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp data-end=\"1919\" data-start=\"1773\"\u003e \u003cstrong data-end=\"1919\" data-start=\"1896\"\u003eThis knife belongs to the category \u003cstrong data-start=\"1282\" data-end=\"1323\"\u003eof standard Japanese knives\u003c\/strong\u003e , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1675\" data-end=\"1678\"\u003e\n\n\u003ch2 data-start=\"1680\" data-end=\"1699\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1701\" data-end=\"1903\"\u003e \u003cstrong data-start=\"1701\" data-end=\"1719\"\u003eTotal length:\u003c\/strong\u003e approx. 290 mm\u003cbr data-start=\"1730\" data-end=\"1733\"\u003e \u003cstrong data-start=\"1733\" data-end=\"1750\"\u003eBlade length:\u003c\/strong\u003e approx. 165 mm\u003cbr data-start=\"1761\" data-end=\"1764\"\u003e \u003cstrong data-start=\"1764\" data-end=\"1781\"\u003eBlade height:\u003c\/strong\u003e approx. 45 mm\u003cbr data-start=\"1791\" data-end=\"1794\"\u003e \u003cstrong data-start=\"1794\" data-end=\"1814\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm \u003cbr data-start=\"1825\" data-end=\"1828\"\u003e\u003cstrong data-start=\"1828\" data-end=\"1841\"\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003cbr data-start=\"1851\" data-end=\"1854\"\u003e \u003cstrong data-start=\"1854\" data-end=\"1866\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"1905\" data-end=\"1908\"\u003e\n\n\u003ch2 data-start=\"1910\" data-end=\"1930\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1932\" data-end=\"2019\"\u003e \u003cstrong data-start=\"1932\" data-end=\"1949\"\u003eBlade core:\u003c\/strong\u003e V-Gold stainless steel\u003cbr data-start=\"1970\" data-end=\"1973\"\u003e \u003cstrong data-start=\"1973\" data-end=\"1995\"\u003eBlade construction:\u003c\/strong\u003e 3-layer DP construction\u003c\/p\u003e\n\n\u003cp data-start=\"2021\" data-end=\"2052\"\u003e \u003cstrong data-start=\"2021\" data-end=\"2033\"\u003eHandle:\u003c\/strong\u003e laminated wood\u003c\/p\u003e\n\n\u003chr data-start=\"2054\" data-end=\"2057\"\u003e\n\n\u003ch2 data-start=\"2059\" data-end=\"2079\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2081\" data-end=\"2325\"\u003e The blade offers a balanced ratio between sharpness and durability.\u003cbr data-start=\"2135\" data-end=\"2138\"\u003e V-Gold stainless steel is suitable for users looking for easy maintenance without compromising on cutting performance.\u003cbr data-start=\"2244\" data-end=\"2247\"\u003e The 3-layer construction increases stability and contributes to the long life of the blade.\u003c\/p\u003e\n\n\u003chr data-start=\"2327\" data-end=\"2330\"\u003e\n\n\u003ch2 data-start=\"2332\" data-end=\"2359\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2361\" data-end=\"2532\"\u003e To achieve optimal performance, we recommend that you gently sharpen the knife on a whetstone before using it for the first time.\u003cbr data-start=\"2465\" data-end=\"2468\"\u003e Regular light sharpening will help keep the blade in good condition.\u003c\/p\u003e\n\n\u003chr data-start=\"2534\" data-end=\"2537\"\u003e\n\n\u003ch2 data-start=\"2539\" data-end=\"2566\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2568\" data-end=\"2722\"\u003eAfter use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2626\" data-end=\"2629\"\u003e Even though it is stainless steel, we recommend avoiding prolonged contact with moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"2724\" data-end=\"2727\"\u003e\n\n\u003ch2 data-start=\"2729\" data-end=\"2742\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"298\" data-end=\"426\"\u003e \u003cstrong data-start=\"298\" data-end=\"424\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"428\" data-end=\"580\"\u003e \u003cstrong data-start=\"428\" data-end=\"578\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"582\" data-end=\"701\"\u003e \u003cstrong data-start=\"582\" data-end=\"699\"\u003eDo not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"703\" data-end=\"825\"\u003e \u003cstrong data-start=\"703\" data-end=\"823\"\u003eAvoid cutting on hard surfaces such as glass, stone or ceramic, which will significantly shorten the life of the blade.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"827\" data-end=\"918\"\u003e\u003cstrong data-start=\"827\" data-end=\"918\"\u003eWe recommend using wooden or high-quality plastic cutting boards designed for kitchen knives.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401349681477,"sku":"#25","price":2600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-1006.webp?v=1787017433"},{"product_id":"gekko-kurouchi-kiritsuke-180mm-aogami-no-2","title":"Gekko Kurouchi Kiritsuke 180mm Aogami No. 2","description":"\u003ch2 data-end=\"463\" data-start=\"408\"\u003e GEKKO Black-forged Kiritsuke – Aogami No. 2 (180mm)\u003c\/h2\u003e\n\n\u003ch2 data-end=\"482\" data-start=\"465\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-end=\"829\" data-start=\"484\"\u003e This Japanese Kiritsuke type kitchen knife with a blade length of approximately \u003cstrong data-end=\"563\" data-start=\"553\"\u003e180 mm\u003c\/strong\u003e is a handmade original from the last production series of a traditional master blacksmith who has ended his career. Each piece is the result of individual work and is not produced in series, making it an exceptional working tool with a distinct artisanal character.\u003c\/p\u003e\n\n \u003cp data-end=\"1150\" data-start=\"831\"\u003eThe blade is made of \u003cstrong data-end=\"895\" data-start=\"866\"\u003eAogami No. 2 (Blue Steel)\u003c\/strong\u003e carbon steel, which has long been valued for its high hardness, exceptional sharpness and very easy sharpening. Thanks to carefully controlled hand forging and precisely selected heat treatment, the blade offers long edge durability while maintaining good control in everyday kitchen practice.\u003c\/p\u003e\n\n\u003cp data-end=\"1469\" data-start=\"1152\"\u003e The blade surface has a traditional \u003cstrong data-end=\"1214\" data-start=\"1178\"\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and at the same time partially protects the surface against external influences. The Kiritsuke geometry combines the properties of a chef's knife and a precision working tool, suitable for slicing meat, fish and vegetables with high cut control.\u003c\/p\u003e\n\n \u003cp data-end=\"1778\" data-start=\"1471\"\u003eThe handle is made of \u003cstrong data-end=\"1513\" data-start=\"1493\"\u003eburnt chestnut\u003c\/strong\u003e , which is lightweight, naturally moisture-resistant and comfortable to hold. The nylon resin handle mouth protects the connection between the blade and the handle and increases durability during long-term use. The overall balance of the knife promotes a sure grip and precise work without excessive fatigue.\u003c\/p\u003e\n\n\u003chr data-end=\"1783\" data-start=\"1780\"\u003e\n\n\u003ch2 data-start=\"1839\" data-end=\"1856\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1858\" data-end=\"2002\"\u003e \u003cstrong data-start=\"1858\" data-end=\"1877\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1915\" data-end=\"1918\"\u003e \u003cstrong data-start=\"1918\" data-end=\"1931\"\u003eKnife type:\u003c\/strong\u003e Kiritsuke (universal knife)\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e \u003cstrong data-start=\"1962\" data-end=\"1978\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n \u003cp data-start=\"1858\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1979\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-end=\"1925\" data-start=\"1922\"\u003e\n\n\u003ch2 data-end=\"1946\" data-start=\"1927\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-end=\"2189\" data-start=\"1948\"\u003e \u003cstrong data-end=\"1966\" data-start=\"1948\"\u003eTotal length:\u003c\/strong\u003e approx. 325 mm\u003cbr data-end=\"1980\" data-start=\"1977\"\u003e \u003cstrong data-end=\"1997\" data-start=\"1980\"\u003eBlade length:\u003c\/strong\u003e approx. 180 mm\u003cbr data-end=\"2011\" data-start=\"2008\"\u003e \u003cstrong data-end=\"2028\" data-start=\"2011\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-end=\"2041\" data-start=\"2038\"\u003e \u003cstrong data-end=\"2061\" data-start=\"2041\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-end=\"2075\" data-start=\"2072\"\u003e \u003cstrong data-end=\"2088\" data-start=\"2075\"\u003eWeight:\u003c\/strong\u003e approx. 138 g (handmade - slight variations possible) \u003cbr data-end=\"2140\" data-start=\"2137\"\u003e\u003cstrong data-end=\"2152\" data-start=\"2140\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-end=\"2194\" data-start=\"2191\"\u003e\n\n\u003ch2 data-end=\"2216\" data-start=\"2196\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-end=\"2357\" data-start=\"2218\"\u003e \u003cstrong data-end=\"2235\" data-start=\"2218\"\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Steel, carbon steel)\u003cbr data-end=\"2279\" data-start=\"2276\"\u003e \u003cstrong data-end=\"2289\" data-start=\"2279\"\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr data-end=\"2305\" data-start=\"2302\"\u003e \u003cstrong data-end=\"2323\" data-start=\"2305\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp data-end=\"2428\" data-start=\"2359\"\u003e \u003cstrong data-end=\"2371\" data-start=\"2359\"\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr data-end=\"2388\" data-start=\"2385\"\u003e \u003cstrong data-end=\"2406\" data-start=\"2388\"\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003chr data-end=\"2433\" data-start=\"2430\"\u003e\n\n\u003ch2 data-end=\"2455\" data-start=\"2435\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-end=\"2700\" data-start=\"2457\"\u003e The blade offers very high cutting performance and long blade life.\u003cbr data-end=\"2520\" data-start=\"2517\"\u003e Aogami No. 2 carbon steel allows for a fine and stable edge with excellent response when grinding.\u003cbr data-end=\"2627\" data-start=\"2624\"\u003e Hand forging ensures a dense material structure and good cut control.\u003c\/p\u003e\n\n\u003chr data-end=\"2705\" data-start=\"2702\"\u003e\n\n\u003ch2 data-end=\"2734\" data-start=\"2707\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-end=\"2908\" data-start=\"2736\"\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-end=\"2843\" data-start=\"2840\"\u003eAogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-end=\"2913\" data-start=\"2910\"\u003e\n\n\u003ch2 data-end=\"2942\" data-start=\"2915\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-end=\"3100\" data-start=\"2944\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-end=\"3021\" data-start=\"3018\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-end=\"3105\" data-start=\"3102\"\u003e\n\n\u003ch2 data-end=\"3144\" data-start=\"3107\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-end=\"3294\" data-start=\"3146\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-end=\"3226\" data-start=\"3223\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-end=\"3299\" data-start=\"3296\"\u003e\n\n\u003ch2 data-end=\"3314\" data-start=\"3301\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-end=\"3444\" data-start=\"3316\"\u003e \u003cstrong data-end=\"3442\" data-start=\"3316\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-end=\"3598\" data-start=\"3446\"\u003e \u003cstrong data-end=\"3596\" data-start=\"3446\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-end=\"3719\" data-start=\"3600\"\u003e\u003cstrong data-end=\"3717\" data-start=\"3600\"\u003eDo not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-end=\"3863\" data-start=\"3721\"\u003e \u003cstrong data-end=\"3863\" data-start=\"3721\"\u003eAvoid cutting on hard surfaces such as 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":54401349976389,"sku":"#21","price":3900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0884.webp?v=1787015924"},{"product_id":"honkyuichi-gyuto-210mm-shirogami-no-2","title":"Honkyuichi Gyuto 210mm Shirogami no. 2","description":"\u003ch2 data-start=\"381\" data-end=\"427\"\u003e Honkyuichi Gyuto – Shirogami No. 2 (210mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"429\" data-end=\"446\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"448\" data-end=\"770\"\u003eThis \u003cstrong data-start=\"454\" data-end=\"491\"\u003eJapanese Gyuto kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"517\" data-end=\"527\"\u003e210 mm\u003c\/strong\u003e comes from the traditional blacksmith workshop Honkyuichi Hamono, founded in 1895 in Shimabara, Nagasaki Prefecture. The knife follows a long tradition of hand-made work and is intended as a full-fledged \u003cstrong data-start=\"718\" data-end=\"737\"\u003euniversal knife\u003c\/strong\u003e for everyday kitchen work.\u003c\/p\u003e\n\n\u003cp data-start=\"772\" data-end=\"1079\"\u003e The blade is made of \u003cstrong data-start=\"807\" data-end=\"840\"\u003eShirogami No. 2 (White Steel)\u003c\/strong\u003e carbon steel, which is valued for its exceptionally fine edge, high sharpness and very easy sharpening. The steel is hardened in a traditional way, including using pure spring water from the Shimabara region, which contributes to the balanced mechanical properties of the blade.\u003c\/p\u003e\n\n \u003cp data-start=\"1081\" data-end=\"1415\"\u003eThe blade construction uses a \u003cstrong data-start=\"1115\" data-end=\"1133\"\u003esoft iron\u003c\/strong\u003e sheath, which increases toughness and makes sharpening easier. Thanks to the combination of a hard core and a softer sheath, the knife offers stable cutting behavior and a long blade life. The Gyuto shape is suitable for cutting meat, vegetables and fish and represents a Japanese alternative to the classic chef's knife.\u003c\/p\u003e\n\n\u003cp data-start=\"1417\" data-end=\"1695\"\u003e The handle is made of \u003cstrong data-start=\"1439\" data-end=\"1471\"\u003emagnolia wood (Ho wood)\u003c\/strong\u003e , which is light, pleasant to the hand and traditionally used in Japanese work knives. The plastic mouth protects the joint between the blade and the handle from moisture. Thanks to its low weight and good balance, the knife is comfortable even during prolonged work.\u003c\/p\u003e\n\n\u003chr data-start=\"1697\" data-end=\"1700\"\u003e\n\n\u003ch2 data-end=\"1771\" data-start=\"1754\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-end=\"1919\" data-start=\"1773\"\u003e \u003cstrong data-end=\"1792\" data-start=\"1773\"\u003eKnife category:\u003c\/strong\u003e Standard handmade Japanese kitchen knife \u003cbr data-end=\"1833\" data-start=\"1830\"\u003e\u003cstrong data-end=\"1846\" data-start=\"1833\"\u003eKnife type:\u003c\/strong\u003e Petty (smaller utility knife)\u003cbr data-end=\"1879\" data-start=\"1876\"\u003e \u003cstrong data-end=\"1895\" data-start=\"1879\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-end=\"1919\" data-start=\"1896\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-end=\"1919\" data-start=\"1773\"\u003e \u003cstrong data-end=\"1919\" data-start=\"1896\"\u003eThis knife belongs to the category \u003cstrong data-start=\"1282\" data-end=\"1323\"\u003eof standard Japanese knives\u003c\/strong\u003e , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1863\" data-end=\"1866\"\u003e\n\n\u003ch2 data-start=\"1868\" data-end=\"1887\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1889\" data-end=\"2101\"\u003e \u003cstrong data-start=\"1889\" data-end=\"1907\"\u003eTotal length:\u003c\/strong\u003e approx. 350 mm\u003cbr data-start=\"1918\" data-end=\"1921\"\u003e \u003cstrong data-start=\"1921\" data-end=\"1938\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"1949\" data-end=\"1952\"\u003e \u003cstrong data-start=\"1952\" data-end=\"1969\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e \u003cstrong data-start=\"1982\" data-end=\"2012\"\u003eMaximum spine thickness:\u003c\/strong\u003e approx. 4.4 mm\u003cbr data-start=\"2023\" data-end=\"2026\"\u003e \u003cstrong data-start=\"2026\" data-end=\"2039\"\u003eWeight:\u003c\/strong\u003e approx. 142 g \u003cbr data-start=\"2049\" data-end=\"2052\"\u003e\u003cstrong data-start=\"2052\" data-end=\"2064\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2103\" data-end=\"2106\"\u003e\n\n\u003ch2 data-start=\"2108\" data-end=\"2128\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2130\" data-end=\"2226\"\u003e \u003cstrong data-start=\"2130\" data-end=\"2147\"\u003eBlade core:\u003c\/strong\u003e Shirogami No. 2 (White Steel, high carbon steel)\u003cbr data-start=\"2198\" data-end=\"2201\"\u003e \u003cstrong data-start=\"2201\" data-end=\"2211\"\u003eCasing:\u003c\/strong\u003e soft iron\u003c\/p\u003e\n\n\u003cp data-start=\"2228\" data-end=\"2286\"\u003e \u003cstrong data-start=\"2228\" data-end=\"2240\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"2257\" data-end=\"2260\"\u003e \u003cstrong data-start=\"2260\" data-end=\"2278\"\u003eHandle mouth:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"2288\" data-end=\"2291\"\u003e\n\n\u003ch2 data-start=\"2293\" data-end=\"2313\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2315\" data-end=\"2539\"\u003e The blade offers a very fine and sharp edge with excellent cutting control.\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e Shirogami No. 2 carbon steel allows for easy sharpening and quick edge recovery.\u003cbr data-start=\"2461\" data-end=\"2464\"\u003e The soft shell construction contributes to toughness and stability during work.\u003c\/p\u003e\n\n\u003chr data-start=\"2541\" data-end=\"2544\"\u003e\n\n\u003ch2 data-start=\"2546\" data-end=\"2573\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2575\" data-end=\"2750\"\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=\"2679\" data-end=\"2682\"\u003e Shirogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-start=\"2752\" data-end=\"2755\"\u003e\n\n\u003ch2 data-start=\"2757\" data-end=\"2784\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2786\" data-end=\"2942\"\u003eAfter each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2860\" data-end=\"2863\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"2944\" data-end=\"2947\"\u003e\n\n\u003ch2 data-start=\"2949\" data-end=\"2986\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2988\" data-end=\"3136\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3065\" data-end=\"3068\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3138\" data-end=\"3141\"\u003e\n\n\u003ch2 data-start=\"3143\" data-end=\"3156\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3158\" data-end=\"3265\"\u003e \u003cstrong data-start=\"3158\" data-end=\"3263\"\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=\"3267\" data-end=\"3419\"\u003e \u003cstrong data-start=\"3267\" data-end=\"3417\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3421\" data-end=\"3508\"\u003e \u003cstrong data-start=\"3421\" data-end=\"3506\"\u003eDo not use the knife for prying or chopping; the blade is designed solely for precision cutting.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3510\" data-end=\"3615\"\u003e\u003cstrong data-start=\"3510\" data-end=\"3615\"\u003eAvoid cutting on glass, stone or ceramics and use wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401350762821,"sku":"#36","price":3200.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/ED2BB28F-6D1C-4F59-8CAA-8E7F2F88452A.png?v=1778600602"},{"product_id":"gekko-kurouchi-kiritsuke-240mm-shirogami-no-2","title":"Gekko Kurouchi Kiritsuke 240mm Aogami No. 2 Kurouchi","description":"\u003ch2 data-start=\"437\" data-end=\"498\"\u003e KO #1430 Black-forged Kiritsuke – Aogami No. 2 (240mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"500\" data-end=\"517\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"519\" data-end=\"828\"\u003e This \u003cstrong data-start=\"525\" data-end=\"566\"\u003eJapanese Kiritsuke kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"592\" data-end=\"602\"\u003e240 mm\u003c\/strong\u003e is a handmade professional tool designed for demanding users. Each piece is created individually and is the result of traditional Japanese blacksmithing, which emphasizes precision, functionality and long-term usability.\u003c\/p\u003e\n\n \u003cp data-start=\"830\" data-end=\"1165\"\u003eThe blade is made of \u003cstrong data-start=\"865\" data-end=\"894\"\u003eAogami No. 2 (Blue Steel)\u003c\/strong\u003e carbon steel, which is one of the most used steels in professional Japanese kitchens. It offers very high hardness, long blade life and is very easy to sharpen. Thanks to the correctly selected heat treatment, the blade is hard, but at the same time tough enough for everyday work.\u003c\/p\u003e\n\n\u003cp data-start=\"1167\" data-end=\"1534\"\u003e The blade surface has a traditional \u003cstrong data-start=\"1193\" data-end=\"1229\"\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and partially protects the surface. \u003cstrong data-start=\"1319\" data-end=\"1337\"\u003eThe soft iron\u003c\/strong\u003e sheath construction increases durability and facilitates maintenance. The Kiritsuke geometry combines the properties of a chef's knife and a precision working tool, suitable for slicing meat, fish and vegetables with high cutting control.\u003c\/p\u003e\n\n \u003cp data-start=\"1536\" data-end=\"1832\"\u003eThe handle is made of \u003cstrong data-start=\"1558\" data-end=\"1578\"\u003eburnt chestnut\u003c\/strong\u003e , which is light, pleasant to the hand and naturally resistant to moisture. The nylon resin mouth protects the connection between the blade and the handle and contributes to a longer life of the knife. Thanks to the good balance and relatively low weight, the knife is manageable even during longer work.\u003c\/p\u003e\n\n\u003chr data-start=\"1834\" data-end=\"1837\"\u003e\n\n\u003ch2 data-start=\"1839\" data-end=\"1856\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1858\" data-end=\"2002\"\u003e \u003cstrong data-start=\"1858\" data-end=\"1877\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1915\" data-end=\"1918\"\u003e \u003cstrong data-start=\"1918\" data-end=\"1931\"\u003eKnife type:\u003c\/strong\u003e Kiritsuke (universal knife)\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e \u003cstrong data-start=\"1962\" data-end=\"1978\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n \u003cp data-start=\"1858\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1979\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"2004\" data-end=\"2007\"\u003e\n\n\u003ch2 data-start=\"2009\" data-end=\"2028\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2030\" data-end=\"2269\"\u003e \u003cstrong data-start=\"2030\" data-end=\"2048\"\u003eTotal length:\u003c\/strong\u003e approx. 390 mm\u003cbr data-start=\"2059\" data-end=\"2062\"\u003e \u003cstrong data-start=\"2062\" data-end=\"2079\"\u003eBlade length:\u003c\/strong\u003e approx. 240 mm\u003cbr data-start=\"2090\" data-end=\"2093\"\u003e \u003cstrong data-start=\"2093\" data-end=\"2110\"\u003eBlade height:\u003c\/strong\u003e approx. 47 mm\u003cbr data-start=\"2120\" data-end=\"2123\"\u003e \u003cstrong data-start=\"2123\" data-end=\"2143\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"2154\" data-end=\"2157\"\u003e \u003cstrong data-start=\"2157\" data-end=\"2170\"\u003eWeight:\u003c\/strong\u003e approx. 191 g (handmade - slight variations possible) \u003cbr data-start=\"2219\" data-end=\"2222\"\u003e\u003cstrong data-start=\"2222\" data-end=\"2234\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2271\" data-end=\"2274\"\u003e\n\n\u003ch2 data-start=\"2276\" data-end=\"2296\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2298\" data-end=\"2435\"\u003e \u003cstrong data-start=\"2298\" data-end=\"2315\"\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Steel, carbon steel)\u003cbr data-start=\"2356\" data-end=\"2359\"\u003e \u003cstrong data-start=\"2359\" data-end=\"2369\"\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2382\" data-end=\"2385\"\u003e \u003cstrong data-start=\"2385\" data-end=\"2403\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp data-start=\"2437\" data-end=\"2504\"\u003e \u003cstrong data-start=\"2437\" data-end=\"2449\"\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr data-start=\"2463\" data-end=\"2466\"\u003e \u003cstrong data-start=\"2466\" data-end=\"2484\"\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003chr data-start=\"2506\" data-end=\"2509\"\u003e\n\n\u003ch2 data-start=\"2511\" data-end=\"2531\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2533\" data-end=\"2781\"\u003e The blade offers very high cutting performance and long blade life.\u003cbr data-start=\"2593\" data-end=\"2596\"\u003e Aogami No. 2 allows you to achieve a fine and stable edge with excellent response when grinding.\u003cbr data-start=\"2686\" data-end=\"2689\"\u003e Hand forging ensures a dense material structure and good cut control even with a longer blade.\u003c\/p\u003e\n\n\u003chr data-start=\"2783\" data-end=\"2786\"\u003e\n\n\u003ch2 data-start=\"2788\" data-end=\"2815\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2817\" data-end=\"2989\"\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=\"2921\" data-end=\"2924\"\u003eAogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-start=\"2991\" data-end=\"2994\"\u003e\n\n\u003ch2 data-start=\"2996\" data-end=\"3023\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3025\" data-end=\"3181\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3099\" data-end=\"3102\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3183\" data-end=\"3186\"\u003e\n\n\u003ch2 data-start=\"3188\" data-end=\"3225\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3227\" data-end=\"3375\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3304\" data-end=\"3307\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3377\" data-end=\"3380\"\u003e\n\n\u003ch2 data-start=\"3382\" data-end=\"3395\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3397\" data-end=\"3525\"\u003e \u003cstrong data-start=\"3397\" data-end=\"3523\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3527\" data-end=\"3679\"\u003e \u003cstrong data-start=\"3527\" data-end=\"3677\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3681\" data-end=\"3865\"\u003e\u003cstrong data-start=\"3681\" data-end=\"3865\"\u003eDo not use the knife for prying, chopping or as a multipurpose tool outside the kitchen and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401352204613,"sku":"#20","price":4600.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/9F3DCF91-D58C-448F-BB69-9A0FDFF18D55.png?v=1778600608"},{"product_id":"gekko-bunka-170mm-aogami-no-2","title":"Gekko Bunka 170mm Aogami no. 2 Kurouchi","description":"\u003ch2 data-start=\"442\" data-end=\"496\"\u003e Gekko Bunka - Aogami No. 2 (170mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"498\" data-end=\"515\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"517\" data-end=\"842\"\u003eThis \u003cstrong data-start=\"523\" data-end=\"560\"\u003eJapanese Bunka kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"586\" data-end=\"596\"\u003e170 mm\u003c\/strong\u003e is a handmade original from the Kyushu region, where a strong tradition of blacksmithing still exists. Each piece is individually crafted using traditional methods and is designed as a full-fledged \u003cstrong data-start=\"790\" data-end=\"809\"\u003eall-purpose knife\u003c\/strong\u003e for everyday kitchen work.\u003c\/p\u003e\n\n\u003cp data-start=\"844\" data-end=\"1235\"\u003e The blade is made of \u003cstrong data-start=\"879\" data-end=\"914\"\u003eAogami No. 2 (Blue Paper Steel)\u003c\/strong\u003e carbon steel, which is valued for its high hardness, exceptional sharpness and very good response when sharpening. Thanks to careful hand forging and correctly selected heat treatment, the blade offers long edge life while maintaining good toughness. The slightly wider and thicker profile supports stability during cutting and certain contact with the sliced ​​raw material.\u003c\/p\u003e\n\n \u003cp data-start=\"1237\" data-end=\"1593\"\u003eThe blade surface has a traditional \u003cstrong data-start=\"1263\" data-end=\"1299\"\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and partially protects the surface against external influences. \u003cstrong data-start=\"1410\" data-end=\"1428\"\u003eThe soft iron\u003c\/strong\u003e sheath construction increases durability and facilitates sharpening. The Bunka shape combines the properties of a chef's knife and a precision working tool, suitable for cutting vegetables, meat and fish.\u003c\/p\u003e\n\n\u003cp data-start=\"1595\" data-end=\"1905\"\u003e The handle is made of \u003cstrong data-start=\"1617\" data-end=\"1637\"\u003eburnt chestnut\u003c\/strong\u003e , which is light, pleasant to the hand and naturally resistant to moisture. The nylon resin mouth protects the connection between the blade and the handle and increases the durability during long-term use. Thanks to the good balance and medium weight, the knife is manageable and stable even during longer work.\u003c\/p\u003e\n\n\u003chr data-start=\"1907\" data-end=\"1910\"\u003e\n\n\u003ch2 data-start=\"1912\" data-end=\"1929\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1931\" data-end=\"1950\"\u003eKnife category:\u003c\/strong\u003e Limited edition \u003cbr data-start=\"1988\" data-end=\"1991\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2004\"\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr data-start=\"2028\" data-end=\"2031\"\u003e \u003cstrong data-start=\"2031\" data-end=\"2047\"\u003eCountry of origin:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eMade in Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"2073\" data-end=\"2076\"\u003e\n\n\u003ch2 data-start=\"2078\" data-end=\"2097\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2099\" data-end=\"2338\"\u003e \u003cstrong data-start=\"2099\" data-end=\"2117\"\u003eTotal length:\u003c\/strong\u003e approx. 310 mm\u003cbr data-start=\"2128\" data-end=\"2131\"\u003e \u003cstrong data-start=\"2131\" data-end=\"2148\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"2159\" data-end=\"2162\"\u003e \u003cstrong data-start=\"2162\" data-end=\"2179\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-start=\"2189\" data-end=\"2192\"\u003e \u003cstrong data-start=\"2192\" data-end=\"2212\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm \u003cbr data-start=\"2223\" data-end=\"2226\"\u003e\u003cstrong data-start=\"2226\" data-end=\"2239\"\u003eWeight:\u003c\/strong\u003e approx. 147 g (handmade - slight variations possible)\u003cbr data-start=\"2288\" data-end=\"2291\"\u003e \u003cstrong data-start=\"2291\" data-end=\"2303\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2340\" data-end=\"2343\"\u003e\n\n\u003ch2 data-start=\"2345\" data-end=\"2365\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2367\" data-end=\"2510\"\u003e \u003cstrong data-start=\"2367\" data-end=\"2384\"\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel, carbon steel)\u003cbr data-start=\"2431\" data-end=\"2434\"\u003e \u003cstrong data-start=\"2434\" data-end=\"2444\"\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e \u003cstrong data-start=\"2460\" data-end=\"2478\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp data-start=\"2512\" data-end=\"2579\"\u003e \u003cstrong data-start=\"2512\" data-end=\"2524\"\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr data-start=\"2538\" data-end=\"2541\"\u003e \u003cstrong data-start=\"2541\" data-end=\"2559\"\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003chr data-start=\"2581\" data-end=\"2584\"\u003e\n\n\u003ch2 data-start=\"2586\" data-end=\"2606\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2608\" data-end=\"2841\"\u003e The blade offers very high cutting performance and long blade life.\u003cbr data-start=\"2668\" data-end=\"2671\"\u003e Aogami No. 2 allows you to achieve a fine and stable edge with very good cutting control.\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e Hand forging ensures a dense material structure and balanced working behavior.\u003c\/p\u003e\n\n\u003chr data-start=\"2843\" data-end=\"2846\"\u003e\n\n\u003ch2 data-start=\"2848\" data-end=\"2875\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2877\" data-end=\"3049\"\u003eTo 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=\"2981\" data-end=\"2984\"\u003e Aogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-start=\"3051\" data-end=\"3054\"\u003e\n\n\u003ch2 data-start=\"3056\" data-end=\"3083\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3085\" data-end=\"3241\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3159\" data-end=\"3162\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3243\" data-end=\"3246\"\u003e\n\n\u003ch2 data-start=\"3248\" data-end=\"3285\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3287\" data-end=\"3435\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3364\" data-end=\"3367\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3437\" data-end=\"3440\"\u003e\n\n\u003ch2 data-start=\"3442\" data-end=\"3455\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3457\" data-end=\"3585\"\u003e \u003cstrong data-start=\"3457\" data-end=\"3583\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3587\" data-end=\"3739\"\u003e\u003cstrong data-start=\"3587\" data-end=\"3737\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3741\" data-end=\"3887\"\u003e \u003cstrong data-start=\"3741\" data-end=\"3887\"\u003eDo not use the knife for prying or chopping and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401354268997,"sku":"#22","price":3800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-1024.webp?v=1787017901"},{"product_id":"masutani-santoku-170mm-vg-10-laminated","title":"Masutani Santoku 170mm VG-10 17-layer Damascus","description":"\u003ch2 data-start=\"312\" data-end=\"329\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"331\" data-end=\"721\"\u003eThis \u003cstrong data-start=\"337\" data-end=\"376\"\u003eJapanese Santoku kitchen knife\u003c\/strong\u003e comes from the Masutani Hamono Seisakusho workshop, which has been continuing the more than \u003cstrong data-start=\"467\" data-end=\"522\"\u003e700-year-old blacksmithing tradition of Echizen Uchihamono\u003c\/strong\u003e for four generations - the first area in Japan officially recognized as a center of traditional knife making. Masutani knives are known for their combination of high sharpness, clean design and very good usability in everyday cooking.\u003c\/p\u003e\n\n\u003cp data-start=\"723\" data-end=\"1107\"\u003e The blade is made of \u003cstrong data-start=\"758\" data-end=\"782\"\u003eVG10 stainless steel (V-Gold No. 10)\u003c\/strong\u003e , which is one of the most used premium steels in Japanese kitchen knives. Thanks to the alloying with molybdenum, vanadium and cobalt, it offers high hardness, long edge life and good corrosion resistance. The heat treatment is adapted to the season, which contributes to the balanced behavior of the blade during cutting and sharpening.\u003c\/p\u003e\n\n \u003cp data-start=\"1109\" data-end=\"1380\"\u003eThe VG10 core is covered with \u003cstrong data-start=\"1134\" data-end=\"1166\"\u003ea 17-layer Damascus sheath\u003c\/strong\u003e , which creates the characteristic wavy \u003cstrong data-start=\"1214\" data-end=\"1229\"\u003esuminagashi\u003c\/strong\u003e pattern. Each piece is original and no two knives have exactly the same pattern. The polished surface emphasizes the fine structure of the Damascus and gives the knife an elegant appearance.\u003c\/p\u003e\n\n\u003cp data-start=\"1382\" data-end=\"1733\"\u003e Thanks to the very thin blade with a maximum thickness of approximately \u003cstrong data-start=\"1437\" data-end=\"1447\"\u003e1.8 mm\u003c\/strong\u003e , the cut is extremely smooth and precise. The knife is suitable as \u003cstrong data-start=\"1501\" data-end=\"1530\"\u003ea universal kitchen knife\u003c\/strong\u003e for cutting meat, vegetables and fish. The handle made of \u003cstrong data-start=\"1575\" data-end=\"1606\"\u003elaminated reinforced wood\u003c\/strong\u003e with a ferrule is durable, hygienic and pleasant to the hand, which ensures comfortable control even during prolonged work.\u003c\/p\u003e\n\n\u003chr data-start=\"1735\" data-end=\"1738\"\u003e\n\n\u003ch2 data-start=\"1740\" data-end=\"1757\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1759\" data-end=\"1906\"\u003e\u003cstrong data-start=\"1759\" data-end=\"1778\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1821\" data-end=\"1824\"\u003e \u003cstrong data-start=\"1824\" data-end=\"1837\"\u003eKnife type:\u003c\/strong\u003e Santoku (universal knife)\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e \u003cstrong data-start=\"1866\" data-end=\"1882\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1883\" data-end=\"1906\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"1759\" data-end=\"1906\"\u003e \u003cstrong data-start=\"1883\" data-end=\"1906\"\u003e\u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1908\" data-end=\"1911\"\u003e\n\n\u003ch2 data-start=\"1913\" data-end=\"1932\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1934\" data-end=\"2139\"\u003e \u003cstrong data-start=\"1934\" data-end=\"1952\"\u003eTotal length:\u003c\/strong\u003e approx. 295 mm\u003cbr data-start=\"1963\" data-end=\"1966\"\u003e \u003cstrong data-start=\"1966\" data-end=\"1983\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm \u003cbr data-start=\"1994\" data-end=\"1997\"\u003e\u003cstrong data-start=\"1997\" data-end=\"2014\"\u003eBlade width:\u003c\/strong\u003e approx. 47 mm\u003cbr data-start=\"2024\" data-end=\"2027\"\u003e \u003cstrong data-start=\"2027\" data-end=\"2047\"\u003eBlade thickness:\u003c\/strong\u003e max. approx. 1.8 mm\u003cbr data-start=\"2063\" data-end=\"2066\"\u003e \u003cstrong data-start=\"2066\" data-end=\"2079\"\u003eWeight:\u003c\/strong\u003e approx. 134 g\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e \u003cstrong data-start=\"2092\" data-end=\"2104\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2141\" data-end=\"2144\"\u003e\n\n\u003ch2 data-start=\"2146\" data-end=\"2166\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2168\" data-end=\"2271\"\u003e \u003cstrong data-start=\"2168\" data-end=\"2186\"\u003eBlade – core:\u003c\/strong\u003e VG10 stainless cobalt steel\u003cbr data-start=\"2215\" data-end=\"2218\"\u003e \u003cstrong data-start=\"2218\" data-end=\"2236\"\u003eBlade - sheath:\u003c\/strong\u003e 17-layer Damascus stainless steel\u003c\/p\u003e\n\n\u003cp data-start=\"2273\" data-end=\"2355\"\u003e \u003cstrong data-start=\"2273\" data-end=\"2285\"\u003eHandle:\u003c\/strong\u003e laminated reinforced wood\u003cbr data-start=\"2309\" data-end=\"2312\"\u003e \u003cstrong data-start=\"2312\" data-end=\"2324\"\u003eFerrule:\u003c\/strong\u003e integrated transition ring\u003c\/p\u003e\n\n\u003chr data-start=\"2357\" data-end=\"2360\"\u003e\n\n\u003ch2 data-start=\"2362\" data-end=\"2382\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2384\" data-end=\"2670\"\u003e The blade is double-sided sharpened and designed for universal kitchen use.\u003cbr data-start=\"2459\" data-end=\"2462\"\u003e VG10 offers an excellent balance between hardness, edge durability and ease of maintenance.\u003cbr data-start=\"2534\" data-end=\"2537\"\u003e The thin geometry supports precise cutting with minimal resistance. \u003cbr data-start=\"2595\" data-end=\"2598\"\u003eThe Damascus sheath increases stability and gives the knife a distinctive look.\u003c\/p\u003e\n\n\u003chr data-start=\"2672\" data-end=\"2675\"\u003e\n\n\u003ch2 data-start=\"2677\" data-end=\"2704\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2706\" data-end=\"2880\"\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=\"2810\" data-end=\"2813\"\u003e Regular light sharpening will help keep the blade in optimal condition.\u003c\/p\u003e\n\n\u003chr data-start=\"2882\" data-end=\"2885\"\u003e\n\n\u003ch2 data-start=\"2887\" data-end=\"2914\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2916\" data-end=\"3077\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2981\" data-end=\"2984\"\u003e Even though it is stainless steel, we recommend avoiding prolonged contact with moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"3079\" data-end=\"3082\"\u003e\n\n\u003ch2 data-start=\"3084\" data-end=\"3097\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3099\" data-end=\"3227\"\u003e \u003cstrong data-start=\"3099\" data-end=\"3225\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3229\" data-end=\"3381\"\u003e \u003cstrong data-start=\"3229\" data-end=\"3379\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3383\" data-end=\"3500\"\u003e\u003cstrong data-start=\"3383\" data-end=\"3500\"\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":54401354694981,"sku":"#33","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/8E4CB3AF-99F7-491F-B7EE-C008DCA3EA06.png?v=1778600636"},{"product_id":"sakai-takumi-masa-gyuto-210mm-aogami-super","title":"Sakai Takumi Masa Gyuto 210mm Aogami Super Tsuchime","description":"\u003ch2 data-start=\"346\" data-end=\"363\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"365\" data-end=\"725\"\u003e This \u003cstrong data-start=\"371\" data-end=\"408\"\u003eJapanese Gyuto kitchen knife\u003c\/strong\u003e is a handmade professional tool originating from the famous knife-making region of Sakai, which has long been considered one of the most important centers of kitchen knife production in Japan. The blade is crafted by master blacksmith Ajimasa, whose work is valued for its precise workmanship, high functionality and consistent quality.\u003c\/p\u003e\n\n \u003cp data-start=\"727\" data-end=\"1102\"\u003eThe blade is forged from \u003cstrong data-start=\"760\" data-end=\"797\"\u003eHitachi Aogami Super (Blue Super)\u003c\/strong\u003e carbon steel, which is among the absolute top of Japanese knife materials. This steel is characterized by very high hardness, exceptional blade durability and the ability to create an extremely fine edge. Thanks to this, the knife is designed primarily for demanding users and professional chefs who demand maximum cutting performance.\u003c\/p\u003e\n\n\u003cp data-start=\"1104\" data-end=\"1417\"\u003e The Aogami Super core is sandwiched with \u003cstrong data-start=\"1148\" data-end=\"1168\"\u003estainless steel plates\u003c\/strong\u003e , which reduce the susceptibility to corrosion on the sides of the blade and at the same time facilitate daily maintenance. The blade surface has a hand-forged character with a fine \u003cstrong data-start=\"1310\" data-end=\"1331\"\u003ehamaguri profile\u003c\/strong\u003e , which improves the passage of the knife through the raw material and promotes a smooth cut without unnecessary resistance.\u003c\/p\u003e\n\n \u003cp data-start=\"1419\" data-end=\"1780\"\u003eThe handle has a traditional \u003cstrong data-start=\"1439\" data-end=\"1458\"\u003eoctagonal shape\u003c\/strong\u003e , which provides a secure and stable grip in both classic and pincer grips. It is made of high-quality wood and is complemented by \u003cstrong data-start=\"1585\" data-end=\"1625\"\u003ea buffalo horn transition ring\u003c\/strong\u003e , which protects the connection with the blade and contributes to the balance of the entire knife. The result is a well-controlled, precise and very powerful \u003cstrong data-start=\"1750\" data-end=\"1779\"\u003euniversal kitchen knife\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003chr data-start=\"1782\" data-end=\"1785\"\u003e\n\n\u003ch2 data-start=\"1787\" data-end=\"1804\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1806\" data-end=\"1956\"\u003e \u003cstrong data-start=\"1806\" data-end=\"1825\"\u003eKnife category:\u003c\/strong\u003e handmade Japanese kitchen knife\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e \u003cstrong data-start=\"1866\" data-end=\"1879\"\u003eKnife type:\u003c\/strong\u003e Gyuto (universal kitchen knife)\u003cbr data-start=\"1913\" data-end=\"1916\"\u003e \u003cstrong data-start=\"1916\" data-end=\"1932\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cbr\u003eThis knife is \u003cstrong data-start=\"114\" data-end=\"134\"\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. \u003cbr\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1958\" data-end=\"1961\"\u003e\n\n\u003ch2 data-start=\"1963\" data-end=\"1982\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1984\" data-end=\"2186\"\u003e \u003cstrong data-start=\"1984\" data-end=\"2002\"\u003eTotal length:\u003c\/strong\u003e approx. 350 mm\u003cbr data-start=\"2013\" data-end=\"2016\"\u003e \u003cstrong data-start=\"2016\" data-end=\"2033\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"2044\" data-end=\"2047\"\u003e \u003cstrong data-start=\"2047\" data-end=\"2067\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2–3 mm (approximate)\u003cbr data-start=\"2091\" data-end=\"2094\"\u003e \u003cstrong data-start=\"2094\" data-end=\"2107\"\u003eWeight:\u003c\/strong\u003e approx. 150–180 g (approximate, depending on the individual piece)\u003cbr data-start=\"2157\" data-end=\"2160\"\u003e \u003cstrong data-start=\"2160\" data-end=\"2172\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2188\" data-end=\"2191\"\u003e\n\n\u003ch2 data-start=\"2193\" data-end=\"2213\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2215\" data-end=\"2332\"\u003e \u003cstrong data-start=\"2215\" data-end=\"2233\"\u003eBlade – core:\u003c\/strong\u003e Hitachi Aogami Super (Blue Super, carbon steel)\u003cbr data-start=\"2282\" data-end=\"2285\"\u003e \u003cstrong data-start=\"2285\" data-end=\"2303\"\u003eBlade - sheath:\u003c\/strong\u003e stainless steel (clad steel)\u003c\/p\u003e\n\n \u003cp data-start=\"2334\" data-end=\"2402\"\u003e\u003cstrong data-start=\"2334\" data-end=\"2346\"\u003eHandle:\u003c\/strong\u003e octagonal wood\u003cbr data-start=\"2363\" data-end=\"2366\"\u003e \u003cstrong data-start=\"2366\" data-end=\"2389\"\u003eTransition ring:\u003c\/strong\u003e buffalo horn\u003c\/p\u003e\n\n\u003chr data-start=\"2404\" data-end=\"2407\"\u003e\n\n\u003ch2 data-start=\"2409\" data-end=\"2429\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2431\" data-end=\"2651\"\u003e The blade offers extreme sharpness and very long blade life.\u003cbr data-start=\"2489\" data-end=\"2492\"\u003e Aogami Super allows you to achieve a very fine edge with excellent response when grinding.\u003cbr data-start=\"2575\" data-end=\"2578\"\u003e Forged geometry and hamaguri profile promote a smooth, controlled cut.\u003c\/p\u003e\n\n\u003chr data-start=\"2653\" data-end=\"2656\"\u003e\n\n\u003ch2 data-start=\"2658\" data-end=\"2685\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2687\" data-end=\"2889\"\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=\"2791\" data-end=\"2794\"\u003e Aogami Super steel is best maintained with fine stones to maintain the quality of the edge.\u003c\/p\u003e\n\n\u003chr data-start=\"2891\" data-end=\"2894\"\u003e\n\n\u003ch2 data-start=\"2896\" data-end=\"2923\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2925\" data-end=\"3079\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3003\" data-end=\"3006\"\u003e If not in use for a long time, we recommend lightly treating the blade with protective oil.\u003c\/p\u003e\n\n\u003chr data-start=\"3081\" data-end=\"3084\"\u003e\n\n\u003ch2 data-start=\"3086\" data-end=\"3123\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3125\" data-end=\"3288\"\u003e Carbon steel is not stainless and may gradually acquire a patina or slight discoloration. \u003cbr data-start=\"3205\" data-end=\"3208\"\u003eThese changes are natural and do not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3290\" data-end=\"3293\"\u003e\n\n\u003ch2 data-start=\"3295\" data-end=\"3308\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3310\" data-end=\"3438\"\u003e \u003cstrong data-start=\"3310\" data-end=\"3436\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3440\" data-end=\"3592\"\u003e \u003cstrong data-start=\"3440\" data-end=\"3590\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3594\" data-end=\"3711\"\u003e \u003cstrong data-start=\"3594\" data-end=\"3711\"\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":54401361248581,"sku":"#26","price":5900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/ADEAF7EB-AF6D-4DCB-8D8E-548A758E4C2C.png?v=1778600640"},{"product_id":"sakai-takumi-santoku-165mm-damascus-67-layer-aus-10","title":"Sakai Takumi Santoku 165mm Damascus 67-layer AUS-10","description":"\u003ch2 data-start=\"295\" data-end=\"317\"\u003e Important notice\u003c\/h2\u003e\n\n \u003cp data-start=\"319\" data-end=\"620\"\u003e\u003cstrong data-start=\"319\" data-end=\"426\"\u003eThis knife is offered at a discounted price due to damage to the ferrule (transition ring at the handle).\u003c\/strong\u003e\u003cbr data-start=\"426\" data-end=\"429\"\u003e The damage is only \u003cstrong data-start=\"448\" data-end=\"460\"\u003evisual\u003c\/strong\u003e and does not affect the functionality of the knife or its cutting properties.\u003cbr data-start=\"514\" data-end=\"517\"\u003e \u003cstrong data-start=\"517\" data-end=\"620\"\u003ePlease take this into account when purchasing - the condition is documented in the product photos.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"622\" data-end=\"625\"\u003e\n\n\u003ch2 data-start=\"627\" data-end=\"644\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"646\" data-end=\"912\"\u003e This \u003cstrong data-start=\"652\" data-end=\"691\"\u003eJapanese Santoku knife\u003c\/strong\u003e was handmade in the Sakai region, considered one of the most important centers of traditional kitchen knife making in Japan. The knife combines high cutting performance, easy maintenance and the distinctive aesthetics of Damascus steel.\u003c\/p\u003e\n\n \u003cp data-start=\"914\" data-end=\"1279\"\u003eThe blade is made of \u003cstrong data-start=\"931\" data-end=\"966\"\u003e67-layer Damascus construction\u003c\/strong\u003e with a core of \u003cstrong data-start=\"993\" data-end=\"1002\"\u003eAUS10\u003c\/strong\u003e stainless steel, which is valued for its good hardness, stable edge and corrosion resistance. This combination ensures a long blade life, easy sharpening and reliable behavior in everyday use. The Damascus pattern gives each piece an original look - no two blades are exactly the same.\u003c\/p\u003e\n\n\u003cp data-start=\"1281\" data-end=\"1620\"\u003e The handle is made of \u003cstrong data-start=\"1303\" data-end=\"1329\"\u003eYew wood (Ichii)\u003c\/strong\u003e , which is harder, more durable and darker than commonly used woods such as Magnolia or Poplar. It has \u003cstrong data-start=\"1431\" data-end=\"1475\"\u003ea hexagonal shape with a half-round end\u003c\/strong\u003e , which provides a secure and comfortable grip for a variety of holding styles. Despite the cosmetic damage to the ferrule, the handle remains fully functional and stable.\u003c\/p\u003e\n\n\u003chr data-start=\"1622\" data-end=\"1625\"\u003e\n\n\u003ch2 data-start=\"1627\" data-end=\"1644\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1646\" data-end=\"1793\"\u003e\u003cstrong data-start=\"1646\" data-end=\"1665\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1708\" data-end=\"1711\"\u003e \u003cstrong data-start=\"1711\" data-end=\"1724\"\u003eKnife type:\u003c\/strong\u003e Santoku (universal knife)\u003cbr data-start=\"1750\" data-end=\"1753\"\u003e \u003cstrong data-start=\"1753\" data-end=\"1769\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan \u003cstrong data-start=\"1770\" data-end=\"1793\"\u003e\u003cbr\u003e\u003cbr\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1795\" data-end=\"1798\"\u003e\n\n\u003ch2 data-start=\"1800\" data-end=\"1819\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1821\" data-end=\"2010\"\u003e \u003cstrong data-start=\"1821\" data-end=\"1839\"\u003eTotal length:\u003c\/strong\u003e approx. 295 mm\u003cbr data-start=\"1850\" data-end=\"1853\"\u003e \u003cstrong data-start=\"1853\" data-end=\"1870\"\u003eBlade length:\u003c\/strong\u003e approx. 165 mm\u003cbr data-start=\"1881\" data-end=\"1884\"\u003e \u003cstrong data-start=\"1884\" data-end=\"1904\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm (approximate) \u003cbr data-start=\"1928\" data-end=\"1931\"\u003e\u003cstrong data-start=\"1931\" data-end=\"1944\"\u003eWeight:\u003c\/strong\u003e approx. 130–150 g (approximate, depending on the piece)\u003cbr data-start=\"1981\" data-end=\"1984\"\u003e \u003cstrong data-start=\"1984\" data-end=\"1996\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2012\" data-end=\"2015\"\u003e\n\n\u003ch2 data-start=\"2017\" data-end=\"2037\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2039\" data-end=\"2137\"\u003e \u003cstrong data-start=\"2039\" data-end=\"2057\"\u003eBlade – core:\u003c\/strong\u003e AUS10 (stainless steel)\u003cbr data-start=\"2079\" data-end=\"2082\"\u003e \u003cstrong data-start=\"2082\" data-end=\"2100\"\u003eBlade - sheath:\u003c\/strong\u003e 67 layers of Damascus stainless steel\u003c\/p\u003e\n\n\u003cp data-start=\"2139\" data-end=\"2231\"\u003e \u003cstrong data-start=\"2139\" data-end=\"2151\"\u003eHandle:\u003c\/strong\u003e Yew wood (Ichii)\u003cbr data-start=\"2172\" data-end=\"2175\"\u003e \u003cstrong data-start=\"2175\" data-end=\"2193\"\u003eHandle shape:\u003c\/strong\u003e hexagonal with a half-round end\u003c\/p\u003e\n\n\u003chr data-start=\"2233\" data-end=\"2236\"\u003e\n\n\u003ch2 data-start=\"2238\" data-end=\"2258\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2260\" data-end=\"2476\"\u003e The blade offers a balanced ratio between sharpness, durability and ease of maintenance.\u003cbr data-start=\"2331\" data-end=\"2334\"\u003e AUS10 provides a stable edge suitable for everyday use.\u003cbr data-start=\"2395\" data-end=\"2398\"\u003e The Damascus construction increases strength and gives the knife a distinctive visual character.\u003c\/p\u003e\n\n\u003chr data-start=\"2478\" data-end=\"2481\"\u003e\n\n\u003ch2 data-start=\"2483\" data-end=\"2510\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2512\" data-end=\"2682\"\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=\"2616\" data-end=\"2619\"\u003eRegular light maintenance will help keep the blade in optimal condition.\u003c\/p\u003e\n\n\u003chr data-start=\"2684\" data-end=\"2687\"\u003e\n\n\u003ch2 data-start=\"2689\" data-end=\"2716\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2718\" data-end=\"2866\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2783\" data-end=\"2786\"\u003e Even though it is stainless steel, avoid prolonged contact with moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"2868\" data-end=\"2871\"\u003e\n\n\u003ch2 data-start=\"2873\" data-end=\"2902\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2904\" data-end=\"3040\"\u003e Even stainless steel can show minor stains or discoloration if not cared for properly.\u003cbr data-start=\"2983\" data-end=\"2986\"\u003e These changes are normal and do not affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3042\" data-end=\"3045\"\u003e\n\n\u003ch2 data-start=\"3047\" data-end=\"3060\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3062\" data-end=\"3190\"\u003e \u003cstrong data-start=\"3062\" data-end=\"3188\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3192\" data-end=\"3333\"\u003e \u003cstrong data-start=\"3192\" data-end=\"3331\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may damage the blade.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3335\" data-end=\"3452\"\u003e\u003cstrong data-start=\"3335\" data-end=\"3452\"\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":54401361576261,"sku":"#27","price":4600.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/B7C2BBB2-227B-4253-9A4A-82ADFC01EFF2.png?v=1778600627"},{"product_id":"ginza-kikuto-santoku-170mm-aus-8-multi-layer","title":"Ginza Kikuto Santoku 170mm AUS-8 Damascus","description":"\u003ch2 data-start=\"359\" data-end=\"376\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"378\" data-end=\"637\"\u003e This \u003cstrong data-start=\"384\" data-end=\"423\"\u003eJapanese Santoku knife\u003c\/strong\u003e from Ginza Kikuto is designed as a reliable \u003cstrong data-start=\"474\" data-end=\"493\"\u003eall-purpose knife\u003c\/strong\u003e for everyday cooking. It is especially suitable for home cooks and enthusiasts who are looking for a balance between performance, durability and ease of maintenance.\u003c\/p\u003e\n\n \u003cp data-start=\"639\" data-end=\"931\"\u003eThe blade is made of \u003cstrong data-start=\"659\" data-end=\"700\"\u003eJapanese multi-layer 8A stainless steel\u003c\/strong\u003e , which is known for its good corrosion resistance, stable edge and low maintenance. Thanks to this steel, the knife maintains its sharpness for a long time and is also suitable for users who do not want to deal with the specific care typical of carbon knives.\u003c\/p\u003e\n\n\u003cp data-start=\"933\" data-end=\"1194\"\u003e The Santoku shape allows for universal use when slicing \u003cstrong data-start=\"987\" data-end=\"1011\"\u003emeat, vegetables and fish\u003c\/strong\u003e . The balanced blade geometry supports a sure, controlled cut and smooth work without unnecessary effort. The blade is ground on both sides, so the knife is suitable for both right-handed and left-handed people.\u003c\/p\u003e\n\n \u003cp data-start=\"1196\" data-end=\"1417\"\u003eThe handle has a traditional \u003cstrong data-start=\"1216\" data-end=\"1235\"\u003eoctagonal shape\u003c\/strong\u003e and is made of \u003cstrong data-start=\"1252\" data-end=\"1273\"\u003ewooden plywood\u003c\/strong\u003e , which provides a firm and stable grip. Thanks to its simple and functional design, the knife fits well in the hand and is suitable for longer work in the kitchen.\u003c\/p\u003e\n\n\u003chr data-start=\"1419\" data-end=\"1422\"\u003e\n\n\u003ch2 data-start=\"1424\" data-end=\"1441\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1443\" data-end=\"1590\"\u003e \u003cstrong data-start=\"1443\" data-end=\"1462\"\u003eKnife category:\u003c\/strong\u003e Limited edition\u003cbr data-start=\"1505\" data-end=\"1508\"\u003e \u003cstrong data-start=\"1508\" data-end=\"1521\"\u003eKnife type:\u003c\/strong\u003e Santoku (universal knife)\u003cbr data-start=\"1547\" data-end=\"1550\"\u003e \u003cstrong data-start=\"1550\" data-end=\"1566\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1443\" data-end=\"1590\"\u003e \u003cstrong data-start=\"1567\" data-end=\"1590\"\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=\"1592\" data-end=\"1595\"\u003e\n\n\u003ch2 data-start=\"1597\" data-end=\"1616\"\u003e Knife specifications\u003c\/h2\u003e\n\n \u003cp data-start=\"1618\" data-end=\"1818\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eTotal length:\u003c\/strong\u003e approx. 300 mm\u003cbr data-start=\"1647\" data-end=\"1650\"\u003e \u003cstrong data-start=\"1650\" data-end=\"1667\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"1678\" data-end=\"1681\"\u003e \u003cstrong data-start=\"1681\" data-end=\"1701\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm (approximate)\u003cbr data-start=\"1725\" data-end=\"1728\"\u003e \u003cstrong data-start=\"1728\" data-end=\"1741\"\u003eWeight:\u003c\/strong\u003e approx. 130–140 g (approximate)\u003cbr data-start=\"1768\" data-end=\"1771\"\u003e \u003cstrong data-start=\"1771\" data-end=\"1783\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"1820\" data-end=\"1823\"\u003e\n\n\u003ch2 data-start=\"1825\" data-end=\"1845\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1847\" data-end=\"1925\"\u003e \u003cstrong data-start=\"1847\" data-end=\"1857\"\u003eBlade:\u003c\/strong\u003e 8A multilayer stainless steel (Japanese multilayer stainless steel)\u003c\/p\u003e\n\n\u003cp data-start=\"1927\" data-end=\"1989\"\u003e \u003cstrong data-start=\"1927\" data-end=\"1939\"\u003eHandle:\u003c\/strong\u003e wooden plywood\u003cbr data-start=\"1957\" data-end=\"1960\"\u003e \u003cstrong data-start=\"1960\" data-end=\"1978\"\u003eHandle shape:\u003c\/strong\u003e octagonal\u003c\/p\u003e\n\n\u003chr data-start=\"1991\" data-end=\"1994\"\u003e\n\n\u003ch2 data-start=\"1996\" data-end=\"2016\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2018\" data-end=\"2233\"\u003e The blade offers a balanced ratio between sharpness, durability and ease of maintenance.\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e 8A stainless steel is suitable for everyday use without increased care requirements.\u003cbr data-start=\"2171\" data-end=\"2174\"\u003e The Santoku shape allows for universal use in the home kitchen.\u003c\/p\u003e\n\n\u003chr data-start=\"2235\" data-end=\"2238\"\u003e\n\n \u003ch2 data-start=\"2240\" data-end=\"2267\"\u003eRecommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2269\" data-end=\"2436\"\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=\"2373\" data-end=\"2376\"\u003e Regular light maintenance will help keep the blade in good condition.\u003c\/p\u003e\n\n\u003chr data-start=\"2438\" data-end=\"2441\"\u003e\n\n\u003ch2 data-start=\"2443\" data-end=\"2470\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2472\" data-end=\"2612\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2537\" data-end=\"2540\"\u003e Even though the blade is stainless steel, avoid prolonged contact with moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"2614\" data-end=\"2617\"\u003e\n\n\u003ch2 data-start=\"2619\" data-end=\"2648\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2650\" data-end=\"2806\"\u003e Even stainless steel can show minor stains or discoloration if not cared for properly.\u003cbr data-start=\"2735\" data-end=\"2738\"\u003e These symptoms are common and do not affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2808\" data-end=\"2811\"\u003e\n\n\u003ch2 data-start=\"2813\" data-end=\"2826\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2828\" data-end=\"2935\"\u003e \u003cstrong data-start=\"2828\" data-end=\"2933\"\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=\"2937\" data-end=\"3050\"\u003e \u003cstrong data-start=\"2937\" data-end=\"3048\"\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=\"3052\" data-end=\"3169\"\u003e\u003cstrong data-start=\"3052\" data-end=\"3169\"\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":54401383891269,"sku":"#45","price":4400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/CCF9BDBB-A5EB-4445-8CF0-68285189E5B7.png?v=1778600697"},{"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":"echizen-santoku-v-silver-no-1-chromax","title":"Echizen Santoku V Silver No. 1 Chromax","description":"\u003ch2 data-start=\"240\" data-end=\"257\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"259\" data-end=\"575\"\u003eThis Japanese \u003cstrong data-start=\"293\" data-end=\"304\"\u003eSantoku\u003c\/strong\u003e kitchen knife was made in the \u003cstrong data-start=\"327\" data-end=\"372\"\u003eEchizen region (Echizen city, Fukui prefecture)\u003c\/strong\u003e , which is one of the oldest and most respected centers of Japanese cutlery. The area is known as Echizen Uchihamono and has been producing quality work knives for everyday use for centuries.\u003c\/p\u003e\n\n\u003cp data-start=\"577\" data-end=\"901\"\u003e The blade is made of three-layer \u003cstrong data-start=\"613\" data-end=\"624\"\u003eChromax\u003c\/strong\u003e steel, developed by Takefu Special Steel. The core is made of \u003cstrong data-start=\"676\" data-end=\"694\"\u003eV Silver No. 1\u003c\/strong\u003e , a semi-stainless steel that combines the high sharpness of carbon steel with better corrosion resistance. The sides of the blade are clad in \u003cstrong data-start=\"834\" data-end=\"844\"\u003eSU410S\u003c\/strong\u003e stainless steel, which increases moisture resistance and makes maintenance easier.\u003c\/p\u003e\n\n \u003cp data-start=\"903\" data-end=\"1160\"\u003eThanks to this construction, the knife maintains a sharp edge for a long time, is easy to sharpen and requires less care than classic carbon knives. Santoku is a universal shape suitable for cutting meat, vegetables and fish and is an ideal choice for everyday work in the kitchen.\u003c\/p\u003e\n\n\u003cp data-start=\"1162\" data-end=\"1345\"\u003e The black plywood handle is equipped with \u003cstrong data-start=\"1200\" data-end=\"1210\"\u003ea ferrule\u003c\/strong\u003e that protects the connection between the blade and the handle from moisture and dirt. The design is hygienic, practical and suitable for longer work.\u003c\/p\u003e\n\n\u003chr data-start=\"1347\" data-end=\"1350\"\u003e\n\n\u003ch2 data-start=\"1352\" data-end=\"1369\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1371\" data-end=\"1566\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1400\" data-end=\"1441\"\u003estandard Japanese knives\u003c\/strong\u003e , which are available for a long time and are intended for regular everyday use. It is not a limited edition or a one-off piece.\u003c\/p\u003e\n\n\u003cp data-start=\"1568\" data-end=\"1658\"\u003e \u003cstrong data-start=\"1568\" data-end=\"1581\"\u003eKnife type:\u003c\/strong\u003e Santoku (universal kitchen knife)\u003cbr data-start=\"1617\" data-end=\"1620\"\u003e \u003cstrong data-start=\"1620\" data-end=\"1636\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1660\" data-end=\"1663\"\u003e\n\n \u003ch2 data-start=\"1665\" data-end=\"1684\"\u003eKnife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1686\" data-end=\"1804\"\u003e \u003cstrong data-start=\"1686\" data-end=\"1704\"\u003eTotal length:\u003c\/strong\u003e approx. 295 mm\u003cbr data-start=\"1715\" data-end=\"1718\"\u003e \u003cstrong data-start=\"1718\" data-end=\"1735\"\u003eBlade length:\u003c\/strong\u003e 170 mm\u003cbr data-start=\"1742\" data-end=\"1745\"\u003e \u003cstrong data-start=\"1745\" data-end=\"1765\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1776\" data-end=\"1779\"\u003e \u003cstrong data-start=\"1779\" data-end=\"1792\"\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003c\/p\u003e\n\n\u003chr data-start=\"1806\" data-end=\"1809\"\u003e\n\n\u003ch2 data-start=\"1811\" data-end=\"1831\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1833\" data-end=\"1942\"\u003e \u003cstrong data-start=\"1833\" data-end=\"1851\"\u003eBlade – core:\u003c\/strong\u003e V Silver No. 1 (Chromax, semi-stainless steel)\u003cbr data-start=\"1896\" data-end=\"1899\"\u003e \u003cstrong data-start=\"1899\" data-end=\"1917\"\u003eBlade - sheath:\u003c\/strong\u003e SU410S (stainless steel)\u003c\/p\u003e\n\n\u003cp data-start=\"1944\" data-end=\"2009\"\u003e \u003cstrong data-start=\"1944\" data-end=\"1956\"\u003eHandle:\u003c\/strong\u003e black plywood\u003cbr data-start=\"1972\" data-end=\"1975\"\u003e \u003cstrong data-start=\"1975\" data-end=\"1986\"\u003eFerrule:\u003c\/strong\u003e plastic, hygienic\u003c\/p\u003e\n\n\u003chr data-start=\"2011\" data-end=\"2014\"\u003e\n\n\u003ch2 data-start=\"2016\" data-end=\"2036\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2038\" data-end=\"2235\"\u003e The three-layer \u003cstrong data-start=\"2059\" data-end=\"2070\"\u003esan-mai\u003c\/strong\u003e construction provides a good combination of sharpness and durability.\u003cbr data-start=\"2119\" data-end=\"2122\"\u003e Chromax provides a very good edge and easy sharpening.\u003cbr data-start=\"2175\" data-end=\"2178\"\u003e The Santoku shape is suitable for universal kitchen use.\u003c\/p\u003e\n\n\u003chr data-start=\"2237\" data-end=\"2240\"\u003e\n\n\u003ch2 data-start=\"2242\" data-end=\"2269\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2271\" data-end=\"2475\"\u003eTo achieve maximum sharpness, we recommend gently sharpening the knife on a water stone before first use.\u003cbr data-start=\"2375\" data-end=\"2378\"\u003e We offer knife sharpening - or we will be happy to recommend suitable sharpening stones according to your style of use.\u003c\/p\u003e\n\n\u003chr data-start=\"2477\" data-end=\"2480\"\u003e\n\n\u003ch2 data-start=\"2482\" data-end=\"2509\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2511\" data-end=\"2657\"\u003e After each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2576\" data-end=\"2579\"\u003e Regular fine grinding will extend the life of the blade and maintain optimal performance.\u003c\/p\u003e\n\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\n\u003ch2 data-start=\"2664\" data-end=\"2709\"\u003e Warning – semi-stainless and stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2711\" data-end=\"2883\"\u003e Although Chromax is more resistant to corrosion than classic carbon steels, we still recommend drying the knife after use.\u003cbr data-start=\"2824\" data-end=\"2827\"\u003e Prolonged exposure to moisture may lead to stains.\u003c\/p\u003e\n\n\u003chr data-start=\"2885\" data-end=\"2888\"\u003e\n\n\u003ch2 data-start=\"2890\" data-end=\"2903\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2905\" data-end=\"3089\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"3012\" data-end=\"3015\"\u003e The knife is not intended for cutting frozen foods or extremely hard ingredients.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54555414856005,"sku":"#53","price":3700.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/F887CC8D-153D-437B-BB77-E648B53311BC.png?v=1778600765"},{"product_id":"shibamasa-santoku-vg-5-170mm","title":"Shibamasa Santoku VG-5 170mm","description":"\u003cp data-start=\"67\" data-end=\"478\" class=\"\"\u003e This multi-purpose \u003cstrong\u003eSantoku knife from Shibamasa\u003c\/strong\u003e is an ideal entry into the world of Japanese knives. It is made of high-quality \u003cstrong\u003eVG-5 stainless steel\u003c\/strong\u003e , which offers excellent sharpness, corrosion resistance and long blade life. Thanks to the very thin blade (approx. 1.4 mm), the knife smoothly penetrates ingredients and is a pleasure to work with. The blade has an elegant kasumi finish and a simple, minimalist design with the blacksmith's kanji signature.\u003c\/p\u003e\n\n \u003cp data-start=\"480\" data-end=\"742\" class=\"\"\u003eThe Western-style (Yo) handle made of dark walnut wood with silver rivets ensures a comfortable and balanced grip, both in the classic and pinch grip. The center of gravity of the knife is slightly shifted towards the blade, reminiscent of traditional Japanese knives with wa-handles.\u003c\/p\u003e\n\n\u003cp data-start=\"744\" data-end=\"759\" class=\"\"\u003e \u003cstrong data-start=\"744\" data-end=\"759\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Total length: approx. 295 mm\u003c\/li\u003e\n\n\u003cli\u003e Blade length: 170 mm\u003cbr data-start=\"809\" data-end=\"812\"\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e Blade thickness: approx. 1.4 mm\u003cbr data-start=\"839\" data-end=\"842\"\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e Weight: approx. 140 g (approximate)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-start=\"876\" data-end=\"889\" class=\"\"\u003e \u003cstrong data-start=\"876\" data-end=\"889\"\u003eMaterials\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Blade core: VG-5 stainless steel\u003c\/li\u003e\n\n\u003cli\u003e Blade sheath: Softer stainless steel (san-mai construction)\u003c\/li\u003e\n\n\u003cli\u003e Handle: Walnut wood\u003c\/li\u003e\n\n\u003cli\u003e Handle shape: Western (Yo), without bolster\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-start=\"1053\" data-end=\"1074\" class=\"\"\u003e \u003cstrong data-start=\"1053\" data-end=\"1074\"\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli data-start=\"1076\" data-end=\"1265\"\u003e Shape: Santoku - universal knife suitable for meat, fish and vegetables\u003c\/li\u003e\n\n\u003cli data-start=\"1076\" data-end=\"1265\"\u003e Surface treatment: Kasumi surface and polished upper edge of the blade\u003c\/li\u003e\n\n\u003cli data-start=\"1076\" data-end=\"1265\"\u003e Blade: Double-sided grinding (50\/50)\u003c\/li\u003e\n\n\u003cli data-start=\"1076\" data-end=\"1265\"\u003e Hardness: Approx. HRC 59–60\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp data-start=\"1267\" data-end=\"1284\" class=\"\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1284\"\u003eMain advantages\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli data-start=\"1288\" data-end=\"1348\"\u003e Excellent price\/performance ratio – ideal as a first Japanese knife\u003c\/li\u003e\n\n\u003cli data-start=\"1351\" data-end=\"1399\"\u003e Thin blade (1.4 mm) for smooth, frictionless cutting\u003c\/li\u003e\n\n\u003cli data-start=\"1402\" data-end=\"1446\"\u003e VG-5 steel – stainless, durable and very sharp\u003c\/li\u003e\n\n\u003cli data-start=\"1449\" data-end=\"1500\"\u003e Elegant, ergonomic walnut wood handle\u003c\/li\u003e\n\n\u003cli data-start=\"1503\" data-end=\"1555\"\u003e Minimalist design with traditional kanji signature\u003c\/li\u003e\n\n\u003cli data-start=\"1558\" data-end=\"1614\"\u003e Made using the traditional san-mai method (three-layer construction)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-start=\"1616\" data-end=\"1636\" class=\"\"\u003e \u003cstrong data-start=\"1616\" data-end=\"1636\"\u003eSharpness \u0026amp; maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli data-start=\"1638\" data-end=\"1865\"\u003e Thanks to the stainless steel construction, the knife is easy to maintain – it does not cut as easily as carbon steel.\u003c\/li\u003e\n\n\u003cli data-start=\"1638\" data-end=\"1865\"\u003e We recommend hand washing, dry after use and store in a dry place.\u003cbr data-start=\"1792\" data-end=\"1795\"\u003e To maintain maximum sharpness, sharpen regularly on water stones.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-start=\"1867\" data-end=\"1889\" class=\"\"\u003e \u003cstrong data-start=\"1867\" data-end=\"1889\"\u003eImportant information\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli data-start=\"1891\" data-end=\"2036\"\u003e The knife is not dishwasher safe.\u003c\/li\u003e\n\n\u003cli data-start=\"1891\" data-end=\"2036\"\u003e Each piece is original and may vary slightly in appearance or dimensions.\u003c\/li\u003e\n\n\u003cli data-start=\"1891\" data-end=\"2036\"\u003e A great tool for both home and professional chefs.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54555461452101,"sku":"#65","price":1900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/E4489EE7-96BA-4D9E-9D35-EEB548936EF0.png?v=1778600784"},{"product_id":"sanjuzu-160mm-3-layer-steel","title":"Sanjuzu 160mm San Mai","description":"\u003ch2 data-start=\"267\" data-end=\"284\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"286\" data-end=\"609\"\u003eThis Japanese \u003cstrong data-start=\"320\" data-end=\"331\"\u003eSanjuzu\u003c\/strong\u003e type kitchen knife is designed as a universal working tool for a wide range of kitchen tasks. The characteristic geometry of the blade allows for precise work with the tip, smooth cutting on the belly of the blade and a firmer cut at the back. This makes the knife suitable for processing \u003cstrong data-start=\"584\" data-end=\"608\"\u003efish, meat and vegetables\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp data-start=\"611\" data-end=\"920\"\u003e The blade is made \u003cstrong data-start=\"629\" data-end=\"676\"\u003eof a three-layer laminated construction (san-mai)\u003c\/strong\u003e with a core of \u003cstrong data-start=\"703\" data-end=\"710\"\u003eM-1\u003c\/strong\u003e carbon steel, which provides a very sharp and fine edge while being easy to sharpen. The sides of the blade are made of stainless steel, which significantly increases corrosion resistance and reduces maintenance requirements compared to full carbon knives.\u003c\/p\u003e\n\n \u003cp data-start=\"922\" data-end=\"1205\"\u003e\u003cstrong data-start=\"932\" data-end=\"954\"\u003eThe magnolia wood\u003c\/strong\u003e handle is a traditional choice for Japanese working knives. It is light, comfortable to hold and, in combination with a plastic ferrule, prevents moisture and dirt from entering the joint between the blade and handle, contributing to hygiene and a longer knife life.\u003c\/p\u003e\n\n\u003chr data-start=\"1207\" data-end=\"1210\"\u003e\n\n\u003ch2 data-start=\"1212\" data-end=\"1229\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1231\" data-end=\"1434\"\u003e This knife belongs to the category \u003cstrong data-start=\"1260\" data-end=\"1301\"\u003eof standard Japanese knives\u003c\/strong\u003e , which are intended for everyday use in both home and professional kitchens. It is not a limited edition or a handmade one-of-a-kind piece.\u003c\/p\u003e\n\n\u003cp data-start=\"1436\" data-end=\"1535\"\u003e \u003cstrong data-start=\"1436\" data-end=\"1449\"\u003eKnife type:\u003c\/strong\u003e Sanjuzu (universal Japanese kitchen knife)\u003cbr data-start=\"1494\" data-end=\"1497\"\u003e \u003cstrong data-start=\"1497\" data-end=\"1513\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1537\" data-end=\"1540\"\u003e\n\n\u003ch2 data-start=\"1542\" data-end=\"1561\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1563\" data-end=\"1648\"\u003e \u003cstrong data-start=\"1563\" data-end=\"1581\"\u003eTotal length:\u003c\/strong\u003e approx. 300 mm\u003cbr data-start=\"1592\" data-end=\"1595\"\u003e \u003cstrong data-start=\"1595\" data-end=\"1612\"\u003eBlade length:\u003c\/strong\u003e 160 mm \u003cbr data-start=\"1619\" data-end=\"1622\"\u003e\u003cstrong data-start=\"1622\" data-end=\"1634\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1650\" data-end=\"1653\"\u003e\n\n\u003ch2 data-start=\"1655\" data-end=\"1675\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1677\" data-end=\"1761\"\u003e \u003cstrong data-start=\"1677\" data-end=\"1695\"\u003eBlade – core:\u003c\/strong\u003e M-1 carbon steel\u003cbr data-start=\"1713\" data-end=\"1716\"\u003e \u003cstrong data-start=\"1716\" data-end=\"1734\"\u003eBlade - sheath:\u003c\/strong\u003e stainless steel (lamination)\u003c\/p\u003e\n\n\u003cp data-start=\"1763\" data-end=\"1841\"\u003e \u003cstrong data-start=\"1763\" data-end=\"1775\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"1792\" data-end=\"1795\"\u003e \u003cstrong data-start=\"1795\" data-end=\"1813\"\u003eHandle mouth:\u003c\/strong\u003e plastic ring (ferrule)\u003c\/p\u003e\n\n\u003chr data-start=\"1843\" data-end=\"1846\"\u003e\n\n\u003ch2 data-start=\"1848\" data-end=\"1868\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1870\" data-end=\"2091\"\u003e The three-layer construction combines the high sharpness of carbon steel with the practicality of a stainless steel sheath.\u003cbr data-start=\"1968\" data-end=\"1971\"\u003e The blade is easy to sharpen and maintains a sharp edge for a long time.\u003cbr data-start=\"2029\" data-end=\"2032\"\u003e The universal shape of Sanjuz allows for a wide range of uses in the kitchen.\u003c\/p\u003e\n\n\u003chr data-start=\"2093\" data-end=\"2096\"\u003e\n\n\u003ch2 data-start=\"2098\" data-end=\"2125\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2127\" data-end=\"2338\"\u003e To achieve maximum sharpness, we recommend that you gently sharpen a new knife on a whetstone before using it for the first time.\u003cbr data-start=\"2236\" data-end=\"2239\"\u003e We offer knife sharpening - or we will be happy to recommend suitable sharpening stones depending on the method of use.\u003c\/p\u003e\n\n\u003chr data-start=\"2340\" data-end=\"2343\"\u003e\n\n\u003ch2 data-start=\"2345\" data-end=\"2372\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2374\" data-end=\"2529\"\u003eAfter each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e Regular fine grinding will extend the life of the blade and maintain optimal performance.\u003c\/p\u003e\n\n\u003chr data-start=\"2531\" data-end=\"2534\"\u003e\n\n\u003ch2 data-start=\"2536\" data-end=\"2575\"\u003e Warning – carbon core knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2577\" data-end=\"2796\"\u003e Although the blade is mostly protected by a stainless steel sheath, \u003cstrong data-start=\"2635\" data-end=\"2716\"\u003ethe carbon steel core can darken or develop a patina if not cared for\u003c\/strong\u003e .\u003cbr data-start=\"2717\" data-end=\"2720\"\u003e Patina is a natural phenomenon and does not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2798\" data-end=\"2801\"\u003e\n\n\u003ch2 data-start=\"2803\" data-end=\"2816\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2818\" data-end=\"3061\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"2925\" data-end=\"2928\"\u003e The knife is not intended for cutting frozen foods or extremely hard ingredients.\u003cbr data-start=\"3002\" data-end=\"3005\"\u003e This knife \u003cstrong data-start=\"3018\" data-end=\"3038\"\u003ecannot be engraved\u003c\/strong\u003e with a name or other inscriptions.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54555464139077,"sku":"#66","price":2200.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/9FC8311F-C1CD-4C2E-9780-BD163793D6EF.png?v=1745432162"},{"product_id":"isshin-hamono-uzanami-kirituke-gyuto-210-mm-aus-10","title":"Isshin Hamono Uzanami Kiritsuke Gyuto 210mm AUS-10","description":"\u003ch2 data-start=\"296\" data-end=\"313\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"315\" data-end=\"596\"\u003eThis \u003cstrong data-start=\"321\" data-end=\"355\"\u003eKiritsuke Gyuto knife\u003c\/strong\u003e comes from the limited \u003cstrong data-start=\"383\" data-end=\"399\"\u003eUzanami (渦波)\u003c\/strong\u003e series by the Japanese manufacturer \u003cstrong data-start=\"419\" data-end=\"436\"\u003eIsshin Hamono\u003c\/strong\u003e . The series is characterized by a distinctive \u003cstrong data-start=\"473\" data-end=\"504\"\u003e67-layer Damascus pattern\u003c\/strong\u003e and a high level of hand-crafted craftsmanship, where the emphasis is not only on performance but also on aesthetics.\u003c\/p\u003e\n\n\u003cp data-start=\"598\" data-end=\"940\"\u003e The blade is made of \u003cstrong data-start=\"627\" data-end=\"638\"\u003esan-mai\u003c\/strong\u003e construction - a hard core of \u003cstrong data-start=\"670\" data-end=\"692\"\u003eAUS10 stainless steel (HRC approx. 60)\u003c\/strong\u003e is covered with 67 layers of stainless Damascus steel. This combination provides a very sharp and stable edge, long blade life and high corrosion resistance. The knife is therefore suitable for both professional kitchens and demanding home users.\u003c\/p\u003e\n\n \u003cp data-start=\"942\" data-end=\"1172\"\u003eThe special \u003cstrong data-start=\"952\" data-end=\"990\"\u003ehamaguri cut (conch profile)\u003c\/strong\u003e ensures smooth passage of the blade through the raw material, reduces resistance during slicing and limits the adhesion of the slices to the blade. The result is a smooth, controlled cut and high comfort even during longer work.\u003c\/p\u003e\n\n\u003cp data-start=\"1174\" data-end=\"1386\"\u003e The handle is made of \u003cstrong data-start=\"1196\" data-end=\"1214\"\u003eoak wood\u003c\/strong\u003e and treated with traditional Japanese \u003cstrong data-start=\"1252\" data-end=\"1262\"\u003eurushi\u003c\/strong\u003e lacquer, which increases resistance to moisture and wear. The octagonal shape provides a secure and balanced grip for both right-handed and left-handed users.\u003c\/p\u003e\n\n\u003cp data-start=\"1388\" data-end=\"1507\"\u003e Each piece is hand-finished and, thanks to limited production, it is a knife with a distinct collector's and utility character.\u003c\/p\u003e\n\n\u003chr data-start=\"1509\" data-end=\"1512\"\u003e\n\n\u003ch2 data-start=\"1514\" data-end=\"1531\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1533\" data-end=\"1671\"\u003e This knife belongs to the category \u003cstrong data-start=\"1562\" data-end=\"1598\"\u003eof limited edition Japanese knives\u003c\/strong\u003e .\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e The Uzanami series is produced in limited quantities and is not permanently available.\u003c\/p\u003e\n\n \u003cp data-start=\"1673\" data-end=\"1826\"\u003e\u003cstrong data-start=\"1673\" data-end=\"1686\"\u003eKnife type:\u003c\/strong\u003e Kiritsuke Gyuto (universal chef's knife)\u003cbr data-start=\"1730\" data-end=\"1733\"\u003e \u003cstrong data-start=\"1733\" data-end=\"1749\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr data-start=\"1769\" data-end=\"1772\"\u003e \u003cstrong data-start=\"1772\" data-end=\"1784\"\u003eManufacturer:\u003c\/strong\u003e Isshin Hamono\u003cbr data-start=\"1798\" data-end=\"1801\"\u003e \u003cstrong data-start=\"1801\" data-end=\"1811\"\u003eSeries:\u003c\/strong\u003e Uzanami (渦波)\u003c\/p\u003e\n\n\u003chr data-start=\"1828\" data-end=\"1831\"\u003e\n\n\u003ch2 data-start=\"1833\" data-end=\"1852\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1854\" data-end=\"2055\"\u003e \u003cstrong data-start=\"1854\" data-end=\"1872\"\u003eTotal length:\u003c\/strong\u003e approx. 365 mm\u003cbr data-start=\"1883\" data-end=\"1886\"\u003e \u003cstrong data-start=\"1886\" data-end=\"1903\"\u003eBlade length:\u003c\/strong\u003e 210 mm\u003cbr data-start=\"1910\" data-end=\"1913\"\u003e \u003cstrong data-start=\"1913\" data-end=\"1930\"\u003eBlade height:\u003c\/strong\u003e approx. 45 mm\u003cbr data-start=\"1940\" data-end=\"1943\"\u003e \u003cstrong data-start=\"1943\" data-end=\"1963\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1974\" data-end=\"1977\"\u003e \u003cstrong data-start=\"1977\" data-end=\"1990\"\u003eWeight:\u003c\/strong\u003e approx. 145 g\u003cbr data-start=\"2000\" data-end=\"2003\"\u003e \u003cstrong data-start=\"2003\" data-end=\"2015\"\u003eHardness:\u003c\/strong\u003e approx. HRC 60\u003cbr data-start=\"2026\" data-end=\"2029\"\u003e \u003cstrong data-start=\"2029\" data-end=\"2041\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"2057\" data-end=\"2060\"\u003e\n\n\u003ch2 data-start=\"2062\" data-end=\"2082\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2084\" data-end=\"2180\"\u003e \u003cstrong data-start=\"2084\" data-end=\"2102\"\u003eBlade – core:\u003c\/strong\u003e AUS10 (stainless steel) \u003cbr data-start=\"2124\" data-end=\"2127\"\u003e\u003cstrong data-start=\"2127\" data-end=\"2145\"\u003eBlade - sheath:\u003c\/strong\u003e 67-layer stainless Damascus steel\u003c\/p\u003e\n\n\u003cp data-start=\"2182\" data-end=\"2275\"\u003e \u003cstrong data-start=\"2182\" data-end=\"2194\"\u003eHandle:\u003c\/strong\u003e oak wood\u003cbr data-start=\"2207\" data-end=\"2210\"\u003e \u003cstrong data-start=\"2210\" data-end=\"2230\"\u003eHandle surface:\u003c\/strong\u003e urushi lacquer\u003cbr data-start=\"2241\" data-end=\"2244\"\u003e \u003cstrong data-start=\"2244\" data-end=\"2262\"\u003eHandle shape:\u003c\/strong\u003e octagonal\u003c\/p\u003e\n\n\u003chr data-start=\"2277\" data-end=\"2280\"\u003e\n\n\u003ch2 data-start=\"2282\" data-end=\"2302\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2304\" data-end=\"2504\"\u003e Hamaguri grinding ensures a smooth cut and minimal resistance when slicing.\u003cbr data-start=\"2371\" data-end=\"2374\"\u003e The 67-layer Damascus construction combines strength with long blade life.\u003cbr data-start=\"2449\" data-end=\"2452\"\u003e Universal profile suitable for meat, fish and vegetables.\u003c\/p\u003e\n\n\u003chr data-start=\"2506\" data-end=\"2509\"\u003e\n\n\u003ch2 data-start=\"2511\" data-end=\"2538\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2540\" data-end=\"2739\"\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=\"2644\" data-end=\"2647\"\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\u003chr data-start=\"2741\" data-end=\"2744\"\u003e\n\n\u003ch2 data-start=\"2746\" data-end=\"2773\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2775\" data-end=\"2917\"\u003e After use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2833\" data-end=\"2836\"\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.\u003c\/p\u003e\n\n\u003chr data-start=\"2919\" data-end=\"2922\"\u003e\n\n \u003ch2 data-start=\"2924\" data-end=\"2961\"\u003eWarning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2963\" data-end=\"3128\"\u003e AUS10 stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.\u003cbr data-start=\"3066\" data-end=\"3069\"\u003e Proper care will ensure a long life and consistent performance of the blade.\u003c\/p\u003e\n\n\u003chr data-start=\"3130\" data-end=\"3133\"\u003e\n\n\u003ch2 data-start=\"3135\" data-end=\"3148\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3150\" data-end=\"3422\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"3257\" data-end=\"3260\"\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr data-start=\"3341\" data-end=\"3344\"\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":56009868149061,"sku":"#84","price":6900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/E09574D3-BB82-4A75-A46A-C7C827D76409.jpg?v=1778600788"},{"product_id":"hisashige-gyuto-210-mm-sk-steel","title":"Hisashige Gyuto 210mm SK Steel","description":"\u003ch2 data-start=\"215\" data-end=\"232\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"234\" data-end=\"544\"\u003eThis \u003cstrong data-start=\"240\" data-end=\"286\"\u003etraditional Japanese Gyuto kitchen knife\u003c\/strong\u003e from \u003cstrong data-start=\"294\" data-end=\"307\"\u003eHisashige\u003c\/strong\u003e comes from the city of \u003cstrong data-start=\"324\" data-end=\"350\"\u003eSeki (Gifu Prefecture)\u003c\/strong\u003e , which has been considered one of the main centers of Japanese cutlery for centuries. The knife is designed as a universal working tool suitable for everyday use in both professional and home kitchens.\u003c\/p\u003e\n\n\u003cp data-start=\"546\" data-end=\"771\"\u003e The blade is made of \u003cstrong data-start=\"566\" data-end=\"596\"\u003eJapanese SK carbon steel\u003c\/strong\u003e , which offers very good sharpness, a stable edge and easy sharpening. These properties make SK steel popular for work knives where the emphasis is on performance and practicality.\u003c\/p\u003e\n\n\u003cp data-start=\"773\" data-end=\"940\"\u003e The \u003cstrong data-start=\"780\" data-end=\"789\"\u003eGyuto\u003c\/strong\u003e profile is a Japanese variation of the classic chef's knife. It allows for smooth cutting of meat, vegetables and fish and is suitable for most cooking techniques.\u003c\/p\u003e\n\n \u003cp data-start=\"942\" data-end=\"1218\"\u003eThe handle made of \u003cstrong data-start=\"952\" data-end=\"980\"\u003eblack laminated plywood\u003c\/strong\u003e is resistant to moisture and temperature changes. It is complemented by \u003cstrong data-start=\"1037\" data-end=\"1059\"\u003ea hygienic ferrule\u003c\/strong\u003e that protects the connection between the blade and the handle from dirt and moisture. Thanks to its good balance, the knife is safe and comfortable to work with, even during prolonged preparation of ingredients.\u003c\/p\u003e\n\n\u003chr data-start=\"1220\" data-end=\"1223\"\u003e\n\n\u003ch2 data-start=\"1225\" data-end=\"1242\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1244\" data-end=\"1435\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1273\" data-end=\"1314\"\u003estandard Japanese knives\u003c\/strong\u003e , which are available for a long time and designed for regular use.\u003cbr data-start=\"1381\" data-end=\"1384\"\u003e This is not a limited edition or a one-off piece.\u003c\/p\u003e\n\n\u003cp data-start=\"1437\" data-end=\"1554\"\u003e \u003cstrong data-start=\"1437\" data-end=\"1450\"\u003eKnife type:\u003c\/strong\u003e Gyuto (universal chef's knife)\u003cbr data-start=\"1484\" data-end=\"1487\"\u003e \u003cstrong data-start=\"1487\" data-end=\"1503\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan – Seki City, Gifu Prefecture\u003c\/p\u003e\n\n\u003chr data-start=\"1556\" data-end=\"1559\"\u003e\n\n\u003ch2 data-start=\"1561\" data-end=\"1580\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1582\" data-end=\"1693\"\u003e \u003cstrong data-start=\"1582\" data-end=\"1600\"\u003eTotal length:\u003c\/strong\u003e approx. 330 mm \u003cbr data-start=\"1611\" data-end=\"1614\"\u003e\u003cstrong data-start=\"1614\" data-end=\"1631\"\u003eBlade length:\u003c\/strong\u003e 210 mm\u003cbr data-start=\"1638\" data-end=\"1641\"\u003e \u003cstrong data-start=\"1641\" data-end=\"1653\"\u003eHardness:\u003c\/strong\u003e approx. HRC 58\u003cbr data-start=\"1664\" data-end=\"1667\"\u003e \u003cstrong data-start=\"1667\" data-end=\"1679\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1695\" data-end=\"1698\"\u003e\n\n\u003ch2 data-start=\"1700\" data-end=\"1720\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1722\" data-end=\"1834\"\u003e \u003cstrong data-start=\"1722\" data-end=\"1732\"\u003eBlade:\u003c\/strong\u003e Japanese SK carbon steel\u003cbr data-start=\"1758\" data-end=\"1761\"\u003e \u003cstrong data-start=\"1761\" data-end=\"1773\"\u003eHandle:\u003c\/strong\u003e black laminated plywood\u003cbr data-start=\"1798\" data-end=\"1801\"\u003e \u003cstrong data-start=\"1801\" data-end=\"1812\"\u003eFerrule:\u003c\/strong\u003e stainless steel (hygienic)\u003c\/p\u003e\n\n\u003chr data-start=\"1836\" data-end=\"1839\"\u003e\n\n\u003ch2 data-start=\"1841\" data-end=\"1861\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1863\" data-end=\"2048\"\u003e The Gyuto profile allows for universal use in the kitchen.\u003cbr data-start=\"1915\" data-end=\"1918\"\u003e SK steel provides a good balance between sharpness, durability and ease of sharpening.\u003cbr data-start=\"1995\" data-end=\"1998\"\u003e The double-sided sharpening is suitable for both right- and left-handed people.\u003c\/p\u003e\n\n\u003chr data-start=\"2050\" data-end=\"2053\"\u003e\n\n\u003ch2 data-start=\"2055\" data-end=\"2082\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2084\" data-end=\"2294\"\u003e To achieve maximum sharpness, we recommend \u003cstrong data-start=\"2154\" data-end=\"2191\"\u003egently sharpening the knife on a whetstone\u003c\/strong\u003e before first use. \u003cbr data-start=\"2192\" data-end=\"2195\"\u003eWe offer knife sharpening - we will be happy to recommend the appropriate grit size of the stone or service according to your style of use.\u003c\/p\u003e\n\n\u003chr data-start=\"2296\" data-end=\"2299\"\u003e\n\n\u003ch2 data-start=\"2301\" data-end=\"2328\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2330\" data-end=\"2486\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2404\" data-end=\"2407\"\u003e Regular fine grinding will significantly extend the life of the blade and maintain its cutting ability.\u003c\/p\u003e\n\n\u003chr data-start=\"2488\" data-end=\"2491\"\u003e\n\n\u003ch2 data-start=\"2493\" data-end=\"2530\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2532\" data-end=\"2695\"\u003e SK steel is not fully stainless and may develop a patina or darken slightly over time.\u003cbr data-start=\"2607\" data-end=\"2610\"\u003e This is a natural process that does not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2697\" data-end=\"2700\"\u003e\n\n\u003ch2 data-start=\"2702\" data-end=\"2715\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2717\" data-end=\"2964\"\u003e Not suitable for dishwashers or dishwasher dryers - chemicals and high temperatures can damage the blade and handle.\u003cbr data-start=\"2811\" data-end=\"2814\"\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr data-start=\"2895\" data-end=\"2898\"\u003e Each piece is an original - the wood grain of the handle may vary slightly.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56009930441029,"sku":"#87","price":2600.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/95F964CC-DC9C-4522-862B-6AE0C63ACAEC.jpg?v=1778600796"},{"product_id":"hisashige-gyuto-240-mm-sk-steel-uhlikova-ocel","title":"Hisashige Gyuto 240 mm Carbon Steel SK Steel","description":"\u003ch2 data-start=\"285\" data-end=\"302\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"304\" data-end=\"681\"\u003eThis \u003cstrong data-start=\"310\" data-end=\"356\"\u003etraditional Japanese Gyuto kitchen knife\u003c\/strong\u003e from \u003cstrong data-start=\"364\" data-end=\"377\"\u003eHisashige\u003c\/strong\u003e was made in \u003cstrong data-start=\"399\" data-end=\"425\"\u003eSeki, Gifu Prefecture\u003c\/strong\u003e , which is considered one of the main centers of Japanese knifemaking with a history dating back over 700 years. The \u003cstrong data-start=\"555\" data-end=\"565\"\u003e240 mm\u003c\/strong\u003e blade length version is designed for chefs who prefer a longer blade for smooth, long cuts and efficient work with larger ingredients.\u003c\/p\u003e\n\n\u003cp data-start=\"683\" data-end=\"915\"\u003e The blade is made of \u003cstrong data-start=\"703\" data-end=\"733\"\u003eJapanese SK carbon steel\u003c\/strong\u003e , which is characterized by very good sharpness, a stable edge and easy sharpening. Due to these properties, SK steel is often used in work knives intended for everyday use.\u003c\/p\u003e\n\n \u003cp data-start=\"917\" data-end=\"1151\"\u003eThe \u003cstrong data-start=\"924\" data-end=\"933\"\u003eGyuto\u003c\/strong\u003e profile is a versatile Japanese chef's knife suitable for cutting meat, vegetables and fish. The extended blade allows for faster and smoother cutting, better control when slicing and more efficient work on a larger work surface.\u003c\/p\u003e\n\n\u003cp data-start=\"1153\" data-end=\"1420\"\u003e The handle made of \u003cstrong data-start=\"1163\" data-end=\"1191\"\u003eblack laminated plywood\u003c\/strong\u003e is strong, moisture-resistant and well-balanced. It is complemented by \u003cstrong data-start=\"1253\" data-end=\"1275\"\u003ea hygienic ferrule\u003c\/strong\u003e that protects the connection between the blade and the handle from dirt and moisture. Thanks to the balanced construction, the knife is safe to use even during prolonged use.\u003c\/p\u003e\n\n\u003chr data-start=\"1422\" data-end=\"1425\"\u003e\n\n\u003ch2 data-start=\"1427\" data-end=\"1444\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1446\" data-end=\"1647\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1475\" data-end=\"1516\"\u003estandard Japanese knives\u003c\/strong\u003e , which are available for a long time and designed for regular use in the kitchen.\u003cbr data-start=\"1593\" data-end=\"1596\"\u003e This is not a limited edition or a one-off piece.\u003c\/p\u003e\n\n \u003cp data-start=\"1649\" data-end=\"1766\"\u003e\u003cstrong data-start=\"1649\" data-end=\"1662\"\u003eKnife type:\u003c\/strong\u003e Gyuto (universal chef's knife)\u003cbr data-start=\"1696\" data-end=\"1699\"\u003e \u003cstrong data-start=\"1699\" data-end=\"1715\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan – Seki City, Gifu Prefecture\u003c\/p\u003e\n\n\u003chr data-start=\"1768\" data-end=\"1771\"\u003e\n\n\u003ch2 data-start=\"1773\" data-end=\"1792\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1794\" data-end=\"1905\"\u003e \u003cstrong data-start=\"1794\" data-end=\"1812\"\u003eTotal length:\u003c\/strong\u003e approx. 370 mm\u003cbr data-start=\"1823\" data-end=\"1826\"\u003e \u003cstrong data-start=\"1826\" data-end=\"1843\"\u003eBlade length:\u003c\/strong\u003e 240 mm\u003cbr data-start=\"1850\" data-end=\"1853\"\u003e \u003cstrong data-start=\"1853\" data-end=\"1865\"\u003eHardness:\u003c\/strong\u003e approx. HRC 58\u003cbr data-start=\"1876\" data-end=\"1879\"\u003e \u003cstrong data-start=\"1879\" data-end=\"1891\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1907\" data-end=\"1910\"\u003e\n\n\u003ch2 data-start=\"1912\" data-end=\"1932\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1934\" data-end=\"2046\"\u003e \u003cstrong data-start=\"1934\" data-end=\"1944\"\u003eBlade:\u003c\/strong\u003e Japanese SK carbon steel\u003cbr data-start=\"1970\" data-end=\"1973\"\u003e \u003cstrong data-start=\"1973\" data-end=\"1985\"\u003eHandle:\u003c\/strong\u003e black laminated plywood\u003cbr data-start=\"2010\" data-end=\"2013\"\u003e \u003cstrong data-start=\"2013\" data-end=\"2024\"\u003eFerrule:\u003c\/strong\u003e stainless steel (hygienic)\u003c\/p\u003e\n\n\u003chr data-start=\"2048\" data-end=\"2051\"\u003e\n\n\u003ch2 data-start=\"2053\" data-end=\"2073\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2075\" data-end=\"2290\"\u003e The Gyuto profile with a longer blade allows for smooth and controlled cuts in one stroke.\u003cbr data-start=\"2153\" data-end=\"2156\"\u003e SK steel provides a good balance between sharpness, edge durability and ease of maintenance. \u003cbr data-start=\"2237\" data-end=\"2240\"\u003eThe double-sided sharpening is suitable for both right- and left-handed people.\u003c\/p\u003e\n\n\u003chr data-start=\"2292\" data-end=\"2295\"\u003e\n\n\u003ch2 data-start=\"2297\" data-end=\"2324\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2326\" data-end=\"2533\"\u003e To achieve maximum sharpness, we recommend \u003cstrong data-start=\"2371\" data-end=\"2430\"\u003efine sharpening on a water stone before first use\u003c\/strong\u003e .\u003cbr data-start=\"2431\" data-end=\"2434\"\u003e We offer knife sharpening - we will be happy to recommend the appropriate stone grit or service depending on the method of use.\u003c\/p\u003e\n\n\u003chr data-start=\"2535\" data-end=\"2538\"\u003e\n\n\u003ch2 data-start=\"2540\" data-end=\"2567\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2569\" data-end=\"2725\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2643\" data-end=\"2646\"\u003e Regular light sharpening will extend the life of the blade and maintain high cutting performance.\u003c\/p\u003e\n\n\u003chr data-start=\"2727\" data-end=\"2730\"\u003e\n\n\u003ch2 data-start=\"2732\" data-end=\"2769\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2771\" data-end=\"2947\"\u003e SK carbon steel is not fully stainless and may darken or develop a natural patina over time.\u003cbr data-start=\"2862\" data-end=\"2865\"\u003e These changes are normal and have no negative effect on the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2949\" data-end=\"2952\"\u003e\n\n\u003ch2 data-start=\"2954\" data-end=\"2967\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2969\" data-end=\"3226\"\u003e Not suitable for dishwashers or dishwasher dryers - chemicals and high temperatures can damage the blade and handle.\u003cbr data-start=\"3063\" data-end=\"3066\"\u003e The knife is not intended for cutting frozen foods, bones or extremely hard ingredients. \u003cbr data-start=\"3147\" data-end=\"3150\"\u003eEach piece is an original - the pattern and shade of the wood of the handle may vary slightly.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56009938174277,"sku":"#88","price":2900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0964.webp?v=1787017238"},{"product_id":"iseya-jihei-santoku-180-mm-8a-molybden-chrom-nerezova-ocel","title":"Iseya Jihei Santoku 180 mm 8A Molybdenum-Chrome Stainless Steel","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This Santoku knife comes from the city \u003cstrong\u003eof Seki in Gifu Prefecture\u003c\/strong\u003e , known for centuries for its traditional Japanese blade production. It was made by \u003cstrong\u003eSeto Cutlery\u003c\/strong\u003e , a renowned manufacturer combining classic blacksmithing techniques with modern materials.\u003c\/p\u003e\n\n\u003cp\u003e The \u003cstrong\u003e8A molybdenum-chromium stainless steel\u003c\/strong\u003e blade offers an excellent balance of sharpness, strength and corrosion resistance. The double-sided sharpening makes the knife suitable for both right- and left-handed users and provides reliable performance in everyday use.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eThe black Pakka-wood\u003c\/strong\u003e handle (high-pressure molded wood) provides a secure and comfortable grip, ideal for longer kitchen work. The ergonomic shape ensures a natural and balanced grip.\u003c\/p\u003e\n\n\u003cp\u003e The Santoku knife is a universal tool for cutting meat, fish and vegetables, and its name literally means \"three virtues\" - that is, three main areas of use. Thanks to its versatility, it is one of the most popular types of Japanese knives.\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 \u003cstrong data-start=\"1405\" data-end=\"1446\"\u003estandard Japanese knives\u003c\/strong\u003e , which are 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 Santoku (universal chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Seto Cutlery \u003cbr\u003e\u003cstrong\u003ePlace of production:\u003c\/strong\u003e Seki, Gifu Prefecture\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 approx. 300 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 46 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.2 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 165 g\u003cbr\u003e \u003cstrong\u003eHardness:\u003c\/strong\u003e approx. HRC 58\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 8A molybdenum-chrome stainless steel\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e black Pakkawood plywood\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The one-piece blade construction ensures high strength and stability.\u003cbr\u003e Molybdenum stainless steel combines long blade life with corrosion resistance.\u003cbr\u003e Universal Santoku profile suitable for meat, fish and vegetables.\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 will extend the life of the blade and maintain optimal cutting ability.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWarning – stainless steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e 8A 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 Minor variations in the color of the handle or the surface structure of the blade are a natural sign of manual processing.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56191923093829,"sku":"#98","price":2400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/6AC32F6A-07F2-4078-8E51-61A14FB96E68.jpg?v=1778600802"},{"product_id":"kazutada-santoku-170-mm-shirogami-no-2-nerezova-ocel","title":"Kazutada Santoku 170mm Shirogami No. San Mai","description":"\u003ch2 data-start=\"198\" data-end=\"215\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"217\" data-end=\"512\"\u003e This \u003cstrong data-start=\"223\" data-end=\"254\"\u003eSantoku knife by Kazutada\u003c\/strong\u003e , made by \u003cstrong data-start=\"272\" data-end=\"287\"\u003eGoto Hamono\u003c\/strong\u003e in \u003cstrong data-start=\"297\" data-end=\"323\"\u003eSeki, Gifu Prefecture\u003c\/strong\u003e , is a traditional Japanese kitchen knife designed for everyday kitchen work. It combines the hand-crafted character of production with a practical design suitable for both domestic and more demanding use.\u003c\/p\u003e\n\n \u003cp data-start=\"514\" data-end=\"844\"\u003eThe blade is made in \u003cstrong data-start=\"534\" data-end=\"566\"\u003ea three-layer san-mai construction\u003c\/strong\u003e . The core is made of \u003cstrong data-start=\"580\" data-end=\"639\"\u003eShirogami No. 2 (White Paper Steel No. 2) carbon steel\u003c\/strong\u003e , known for its exceptionally fine edge, high sharpness and very easy sharpening. The core is protected on both sides \u003cstrong data-start=\"747\" data-end=\"768\"\u003eby stainless steel shells\u003c\/strong\u003e , which significantly reduce the knife's susceptibility to corrosion and facilitate routine maintenance.\u003c\/p\u003e\n\n\u003cp data-start=\"846\" data-end=\"1117\"\u003e The Santoku shape makes the knife versatile - suitable for \u003cstrong data-start=\"897\" data-end=\"929\"\u003ecutting meat, fish and vegetables\u003c\/strong\u003e . The low weight and \u003cstrong data-start=\"948\" data-end=\"971\"\u003edouble-sided sharpening\u003c\/strong\u003e allow for precise and controlled cutting without unnecessary effort. The laminated plywood handle is moisture resistant and holds well even during prolonged work.\u003c\/p\u003e\n\n\u003chr data-start=\"1119\" data-end=\"1122\"\u003e\n\n\u003ch2 data-start=\"1124\" data-end=\"1141\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1143\" data-end=\"1290\"\u003eThis knife belongs to the category of \u003cstrong data-start=\"1172\" data-end=\"1213\"\u003estandard Japanese knives\u003c\/strong\u003e , which are available for a long time and designed for regular use in the kitchen.\u003c\/p\u003e\n\n\u003cp data-start=\"1292\" data-end=\"1404\"\u003e \u003cstrong data-start=\"1292\" data-end=\"1305\"\u003eKnife type:\u003c\/strong\u003e Santoku - universal kitchen knife\u003cbr data-start=\"1341\" data-end=\"1344\"\u003e \u003cstrong data-start=\"1344\" data-end=\"1360\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan (Seki, Gifu Prefecture)\u003c\/p\u003e\n\n\u003chr data-start=\"1406\" data-end=\"1409\"\u003e\n\n\u003ch2 data-start=\"1411\" data-end=\"1430\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1432\" data-end=\"1644\"\u003e \u003cstrong data-start=\"1432\" data-end=\"1450\"\u003eTotal length:\u003c\/strong\u003e approx. 290 mm\u003cbr data-start=\"1461\" data-end=\"1464\"\u003e \u003cstrong data-start=\"1464\" data-end=\"1481\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"1492\" data-end=\"1495\"\u003e \u003cstrong data-start=\"1495\" data-end=\"1519\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 44 mm\u003cbr data-start=\"1529\" data-end=\"1532\"\u003e \u003cstrong data-start=\"1532\" data-end=\"1552\"\u003eBlade thickness:\u003c\/strong\u003e approx. 1.5 mm\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e \u003cstrong data-start=\"1566\" data-end=\"1579\"\u003eWeight:\u003c\/strong\u003e approx. 110 g\u003cbr data-start=\"1589\" data-end=\"1592\"\u003e \u003cstrong data-start=\"1592\" data-end=\"1604\"\u003eFocus:\u003c\/strong\u003e double-sided\u003cbr data-start=\"1616\" data-end=\"1619\"\u003e \u003cstrong data-start=\"1619\" data-end=\"1631\"\u003eHardness:\u003c\/strong\u003e approx. HRC 61\u003c\/p\u003e\n\n\u003chr data-start=\"1646\" data-end=\"1649\"\u003e\n\n\u003ch2 data-start=\"1651\" data-end=\"1671\"\u003e Materials used\u003c\/h2\u003e\n\n \u003cp data-start=\"1673\" data-end=\"1838\"\u003e\u003cstrong data-start=\"1673\" data-end=\"1691\"\u003eBlade – core:\u003c\/strong\u003e Shirogami No. 2 (carbon steel)\u003cbr data-start=\"1723\" data-end=\"1726\"\u003e \u003cstrong data-start=\"1726\" data-end=\"1744\"\u003eBlade - sheath:\u003c\/strong\u003e stainless steel (san-mai construction)\u003cbr data-start=\"1779\" data-end=\"1782\"\u003e \u003cstrong data-start=\"1782\" data-end=\"1794\"\u003eHandle:\u003c\/strong\u003e laminated plywood (moisture-resistant)\u003c\/p\u003e\n\n\u003chr data-start=\"1840\" data-end=\"1843\"\u003e\n\n\u003ch2 data-start=\"1845\" data-end=\"1865\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1867\" data-end=\"2095\"\u003e Very fine and sharp blade suitable for precise cuts\u003cbr data-start=\"1914\" data-end=\"1917\"\u003e Three-layer construction combines the sharpness of carbon steel and the practicality of stainless steel\u003cbr data-start=\"1991\" data-end=\"1994\"\u003e Santoku shape allows for versatile use in the kitchen\u003cbr data-start=\"2045\" data-end=\"2048\"\u003e Low weight for comfortable everyday work\u003c\/p\u003e\n\n\u003chr data-start=\"2097\" data-end=\"2100\"\u003e\n\n\u003ch2 data-start=\"2102\" data-end=\"2129\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2131\" data-end=\"2357\"\u003e To achieve maximum sharpness, we recommend \u003cstrong data-start=\"2176\" data-end=\"2235\"\u003efine sharpening on a water stone before first use\u003c\/strong\u003e .\u003cbr data-start=\"2236\" data-end=\"2239\"\u003e If you don't dare to sharpen, we offer \u003cstrong data-start=\"2281\" data-end=\"2305\"\u003ea knife sharpening service\u003c\/strong\u003e or professional advice on choosing sharpening stones.\u003c\/p\u003e\n\n\u003chr data-start=\"2359\" data-end=\"2362\"\u003e\n\n\u003ch2 data-start=\"2364\" data-end=\"2391\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2393\" data-end=\"2635\"\u003eAfter each use, rinse the knife with lukewarm water, \u003cstrong data-start=\"2441\" data-end=\"2460\"\u003edry thoroughly\u003c\/strong\u003e and store in a dry place.\u003cbr data-start=\"2485\" data-end=\"2488\"\u003e Avoid prolonged contact with moisture and acidic foods.\u003cbr data-start=\"2555\" data-end=\"2558\"\u003e To maintain the edge, we recommend regular fine sharpening on water stones.\u003c\/p\u003e\n\n\u003chr data-start=\"2637\" data-end=\"2640\"\u003e\n\n\u003ch2 data-start=\"2642\" data-end=\"2679\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2681\" data-end=\"2937\"\u003e The core of the blade is carbon steel and \u003cstrong data-start=\"2716\" data-end=\"2733\"\u003enot stainless steel\u003c\/strong\u003e .\u003cbr data-start=\"2734\" data-end=\"2737\"\u003e The blade may darken or develop a patina over time - this is a \u003cstrong data-start=\"2798\" data-end=\"2828\"\u003enatural and desirable process\u003c\/strong\u003e that does not affect the functionality of the knife.\u003cbr data-start=\"2864\" data-end=\"2867\"\u003e It is always necessary to dry the knife after use to prevent excessive corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"2939\" data-end=\"2942\"\u003e\n\n\u003ch2 data-start=\"2944\" data-end=\"2975\"\u003e Warning – stainless steel casings\u003c\/h2\u003e\n\n\u003cp data-start=\"2977\" data-end=\"3104\"\u003e Stainless steel casings reduce susceptibility to corrosion, but \u003cstrong data-start=\"3027\" data-end=\"3056\"\u003eare not a substitute for proper care\u003c\/strong\u003e .\u003cbr data-start=\"3057\" data-end=\"3060\"\u003e The knife is not suitable for the dishwasher or dryer.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56191947669829,"sku":"#99","price":2700.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0798.webp?v=1787014996"},{"product_id":"iseya-santoku-180-mm-vg10-damaskova-ocel-33-vrstev","title":"Iseya Santoku 180 mm – VG10 Damascus steel, 33 layers","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This Santoku knife comes from the city \u003cstrong\u003eof Seki in Gifu Prefecture\u003c\/strong\u003e – a region that has been the heart of Japanese blacksmithing for centuries. It is made by \u003cstrong\u003eSeto Cutlery\u003c\/strong\u003e , a renowned manufacturer combining classic blacksmithing techniques with modern materials.\u003c\/p\u003e\n\n\u003cp\u003e The blade is hand-forged from premium \u003cstrong\u003eVG10 Damascus steel\u003c\/strong\u003e , composed of \u003cstrong\u003e33 layers of stainless alloys\u003c\/strong\u003e with a visible Damascus texture and a fine stone-hammered finish. The \u003cstrong\u003eV Gold No. 10 (VG10)\u003c\/strong\u003e steel core offers excellent sharpness, toughness and corrosion resistance, while the Damascus construction ensures strength and an elegant appearance.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eThe black Pakkawood plywood\u003c\/strong\u003e handle is ergonomically shaped and moisture-resistant - ideal for everyday use in the kitchen.\u003c\/p\u003e\n\n\u003cp\u003e Santoku (translated as \"three virtues\") is a universal knife suitable for cutting meat, fish and vegetables and is one of the most used types in Japanese cuisine.\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 Santoku (universal chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Seto Cutlery\u003cbr\u003e \u003cstrong\u003ePlace of production:\u003c\/strong\u003e Seki, Gifu Prefecture\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 approx. 310 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 44 mm \u003cbr\u003e\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.4 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 155 g\u003cbr\u003e \u003cstrong\u003eHardness:\u003c\/strong\u003e approx. HRC 58\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 core:\u003c\/strong\u003e VG10 (V Gold No. 10)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e 33-layer stainless Damascus steel\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e black Pakkawood plywood\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e San-mai construction (three-layer) ensures high strength and stability.\u003cbr\u003e The hammered surface (hand-hammered effect) reduces the adhesion of sliced ​​food to the blade.\u003cbr\u003e VG10 Damascus steel combines long blade life with corrosion resistance.\u003cbr\u003e Universal Santoku profile suitable for meat, fish and vegetables.\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 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\u003cp\u003e \u003cstrong\u003eWarning – stainless steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e VG10 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 Each piece is original - the damask pattern and the structure of the beaten surface may vary slightly.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56191996789061,"sku":"#100","price":3600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0979.webp?v=1787017305"},{"product_id":"iseya-jihei-gyuto-210-mm-vg10-damaskova-ocel-33-vrstev","title":"Iseya Jihei Gyuto 210 mm – VG10 Damascus steel, 33 layers","description":"\u003ch2 data-start=\"224\" data-end=\"241\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"243\" data-end=\"563\"\u003e This \u003cstrong data-start=\"249\" data-end=\"274\"\u003eIseya Jihei Gyuto knife\u003c\/strong\u003e from \u003cstrong data-start=\"283\" data-end=\"299\"\u003eSeto Cutlery\u003c\/strong\u003e is handmade in \u003cstrong data-start=\"327\" data-end=\"363\"\u003eSeki, Gifu Prefecture, Japan\u003c\/strong\u003e , one of the most important centers of Japanese cutlery with a tradition of over 700 years. The knife combines traditional craftsmanship with modern materials and is designed for everyday use in the kitchen.\u003c\/p\u003e\n\n \u003cp data-start=\"565\" data-end=\"883\"\u003eThe blade is made of \u003cstrong data-start=\"585\" data-end=\"618\"\u003epremium VG10 Damascus steel\u003c\/strong\u003e , consisting of \u003cstrong data-start=\"628\" data-end=\"661\"\u003e33 layers of stainless alloys\u003c\/strong\u003e with a distinctive Damascus pattern. The core of \u003cstrong data-start=\"700\" data-end=\"717\"\u003eV Gold No. 10\u003c\/strong\u003e provides high sharpness, a stable edge and very good corrosion resistance. The multi-layer construction also ensures strength and pleasant flexibility of the blade during work.\u003c\/p\u003e\n\n\u003cp data-start=\"885\" data-end=\"1111\"\u003e The handle is made of \u003cstrong data-start=\"907\" data-end=\"930\"\u003eblack Pakka-wood\u003c\/strong\u003e (pressed wood plywood) in a Western style. The ergonomic shape offers a secure and comfortable grip even during longer cutting sessions and is suitable for both professionals and demanding home cooks.\u003c\/p\u003e\n\n\u003cp data-start=\"1113\" data-end=\"1250\"\u003e The \u003cstrong data-start=\"1118\" data-end=\"1127\"\u003eGyuto\u003c\/strong\u003e shape represents a Japanese variant of the classic chef's knife - a universal tool for cutting meat, fish, vegetables and pastries.\u003c\/p\u003e\n\n\u003chr data-start=\"1252\" data-end=\"1255\"\u003e\n\n\u003ch2 data-start=\"1257\" data-end=\"1274\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1276\" data-end=\"1474\"\u003eThis knife belongs to the category of \u003cstrong data-start=\"1305\" data-end=\"1346\"\u003estandard Japanese knives\u003c\/strong\u003e , designed for regular and long-term use in the kitchen. It is not a limited edition, but a stable model with proven quality.\u003c\/p\u003e\n\n\u003cp data-start=\"1476\" data-end=\"1591\"\u003e \u003cstrong data-start=\"1476\" data-end=\"1489\"\u003eKnife type:\u003c\/strong\u003e Gyuto – universal chef's knife\u003cbr data-start=\"1523\" data-end=\"1526\"\u003e \u003cstrong data-start=\"1526\" data-end=\"1542\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan (Seki City, Gifu Prefecture)\u003c\/p\u003e\n\n\u003chr data-start=\"1593\" data-end=\"1596\"\u003e\n\n\u003ch2 data-start=\"1598\" data-end=\"1617\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1619\" data-end=\"1827\"\u003e \u003cstrong data-start=\"1619\" data-end=\"1637\"\u003eTotal length:\u003c\/strong\u003e approx. 330 mm\u003cbr data-start=\"1648\" data-end=\"1651\"\u003e \u003cstrong data-start=\"1651\" data-end=\"1668\"\u003eBlade length:\u003c\/strong\u003e 210 mm\u003cbr data-start=\"1675\" data-end=\"1678\"\u003e \u003cstrong data-start=\"1678\" data-end=\"1702\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 45 mm\u003cbr data-start=\"1712\" data-end=\"1715\"\u003e \u003cstrong data-start=\"1715\" data-end=\"1735\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.4 mm\u003cbr data-start=\"1746\" data-end=\"1749\"\u003e \u003cstrong data-start=\"1749\" data-end=\"1762\"\u003eWeight:\u003c\/strong\u003e approx. 185 g\u003cbr data-start=\"1772\" data-end=\"1775\"\u003e \u003cstrong data-start=\"1775\" data-end=\"1787\"\u003eFocus:\u003c\/strong\u003e double-sided \u003cbr data-start=\"1799\" data-end=\"1802\"\u003e\u003cstrong data-start=\"1802\" data-end=\"1814\"\u003eHardness:\u003c\/strong\u003e approx. HRC 58\u003c\/p\u003e\n\n\u003chr data-start=\"1829\" data-end=\"1832\"\u003e\n\n\u003ch2 data-start=\"1834\" data-end=\"1854\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1856\" data-end=\"2029\"\u003e \u003cstrong data-start=\"1856\" data-end=\"1874\"\u003eBlade – core:\u003c\/strong\u003e VG10 \/ V Gold No. 10 (stainless steel)\u003cbr data-start=\"1911\" data-end=\"1914\"\u003e \u003cstrong data-start=\"1914\" data-end=\"1932\"\u003eBlade - sheath:\u003c\/strong\u003e Damascus stainless steel (33 layers)\u003cbr data-start=\"1968\" data-end=\"1971\"\u003e \u003cstrong data-start=\"1971\" data-end=\"1983\"\u003eHandle:\u003c\/strong\u003e Pakka-wood (pressed plywood, western shape)\u003c\/p\u003e\n\n\u003chr data-start=\"2031\" data-end=\"2034\"\u003e\n\n\u003ch2 data-start=\"2036\" data-end=\"2056\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2058\" data-end=\"2240\"\u003e Perfectly balanced universal Gyuto shape\u003cbr data-start=\"2097\" data-end=\"2100\"\u003e Stable and long-lasting VG10 blade\u003cbr data-start=\"2138\" data-end=\"2141\"\u003e Damascus construction increases strength and aesthetics\u003cbr data-start=\"2188\" data-end=\"2191\"\u003e Double-sided focusing suitable for right- and left-handed people\u003c\/p\u003e\n\n\u003chr data-start=\"2242\" data-end=\"2245\"\u003e\n\n\u003ch2 data-start=\"2247\" data-end=\"2263\"\u003e Main advantages\u003c\/h2\u003e\n\n\u003cp data-start=\"2265\" data-end=\"2521\"\u003e Premium VG10 Damascus steel – high sharpness and durability\u003cbr data-start=\"2321\" data-end=\"2324\"\u003e 33 layers of stainless steel with an elegant pattern\u003cbr data-start=\"2368\" data-end=\"2371\"\u003e Ergonomic Western Pakka-wood handle\u003cbr data-start=\"2412\" data-end=\"2415\"\u003e Universal knife for everyday kitchen work\u003cbr data-start=\"2462\" data-end=\"2465\"\u003e Handmade in Seki – the traditional center of Japanese knives\u003c\/p\u003e\n\n\u003chr data-start=\"2523\" data-end=\"2526\"\u003e\n\n\u003ch2 data-start=\"2528\" data-end=\"2555\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2557\" data-end=\"2783\"\u003eEven if the knife is sharp from the factory, \u003cstrong data-start=\"2587\" data-end=\"2651\"\u003eit will achieve maximum performance after fine sharpening on a water stone\u003c\/strong\u003e .\u003cbr data-start=\"2652\" data-end=\"2655\"\u003e If you don't dare to sharpen, we offer \u003cstrong data-start=\"2697\" data-end=\"2730\"\u003ea professional knife sharpening service\u003c\/strong\u003e or advice on choosing suitable sharpening stones.\u003c\/p\u003e\n\n\u003chr data-start=\"2785\" data-end=\"2788\"\u003e\n\n\u003ch2 data-start=\"2790\" data-end=\"2809\"\u003e Sharpness \u0026amp; maintenance\u003c\/h2\u003e\n\n\u003cp data-start=\"2811\" data-end=\"3033\"\u003e VG10 is a quality \u003cstrong data-start=\"2828\" data-end=\"2845\"\u003estainless steel\u003c\/strong\u003e that requires only basic care.\u003cbr data-start=\"2882\" data-end=\"2885\"\u003e After use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2943\" data-end=\"2946\"\u003e To maintain sharpness for a long time, we recommend regular sharpening on water stones.\u003c\/p\u003e\n\n\u003chr data-start=\"3035\" data-end=\"3038\"\u003e\n\n\u003ch2 data-start=\"3040\" data-end=\"3077\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3079\" data-end=\"3275\"\u003e Although VG10 is stainless steel, \u003cstrong data-start=\"3111\" data-end=\"3131\"\u003eit is not maintenance-free\u003c\/strong\u003e .\u003cbr data-start=\"3132\" data-end=\"3135\"\u003e Prolonged contact with moisture, acids or the dishwasher can negatively affect the blade and handle.\u003cbr data-start=\"3236\" data-end=\"3239\"\u003e Always wash the knife by hand and dry it immediately.\u003c\/p\u003e\n\n\u003chr data-start=\"3277\" data-end=\"3280\"\u003e\n\n\u003ch2 data-start=\"3282\" data-end=\"3295\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3297\" data-end=\"3416\"\u003e Not suitable for dishwasher or dryer. \u003cbr data-start=\"3334\" data-end=\"3337\"\u003eThe knife is not intended for chopping bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Keep at a safe distance from children.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192007799109,"sku":"#101","price":3700.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_4238.jpg?v=1778600808"},{"product_id":"motokane-tosa-funayuki-165-mm-aogami-no-1-kurouchi","title":"Motokane Tosa Funayuki 165mm Aogami No. 1 Kurouchi","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e This Funayuki knife is hand-forged by Master \u003cstrong\u003eMotokane from the Tosa region\u003c\/strong\u003e (Kochi Prefecture, Japan), which is known for its long tradition of making authentic \"honmamon\" blades — true handmade knives with the soul of Japanese blacksmithing.\u003c\/p\u003e \u003cp\u003eThe blade is forged from \u003cstrong\u003eAogami No. 1 (Blue Paper Steel)\u003c\/strong\u003e with a core \u003cstrong\u003eof soft iron\u003c\/strong\u003e , creating a blade with an excellent combination of sharpness, toughness and easy resharpening. \u003cstrong\u003eThe black-forged (kurouchi)\u003c\/strong\u003e finish protects the blade from corrosion and gives it a traditional, rustic look.\u003c\/p\u003e\n\u003cp\u003e Each knife is an original – hand-shaped, with a precisely aligned edge and elegant blade line. Even when using the same materials and methods, the details may vary slightly during hand-making – this is what makes each piece a unique artisan original.\u003c\/p\u003e\n\u003cp\u003e Originally, this type of knife was used by fishermen on boats (Funayuki = \"boat knife\") to prepare fresh fish, but thanks to its universal design, it is now also ideal for cutting vegetables, meat and preparing sashimi.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThis 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 Funayuki (traditional fishing knife, universal use)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Master Motokane\u003cbr\u003e \u003cstrong\u003ePlace of production:\u003c\/strong\u003e Tosa, Kochi Prefecture\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eTotal length:\u003c\/strong\u003e 305 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e 165 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 40 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.5 mm\u003cbr\u003e \u003cstrong\u003eHandle length:\u003c\/strong\u003e 130 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 115 g\u003cbr\u003e \u003cstrong\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBlade – core:\u003c\/strong\u003e Aogami No. 1 (Blue Paper Steel)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron (interleaved)\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e walnut wood \u003cbr\u003e\u003cstrong\u003eBlade surface:\u003c\/strong\u003e black-forged (kurouchi)\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e plastic (hygienic)\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Traditional construction with Aogami No. 1 carbon steel core ensures extreme sharpness and long blade life.\u003cbr\u003e Black-forged finish (kurouchi) provides corrosion protection and a rustic look.\u003cbr\u003e Universal Funayuki profile suitable for filleting fish, slicing vegetables and preparing sashimi.\u003cbr\u003e Round walnut wood handle suitable for right-handed people.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e The blade is coated with a protective varnish against corrosion - we recommend first use after resharpening to restore the original sharpness.\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\u003cp\u003e \u003cstrong\u003eKnife maintenance recommendations\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eAfter 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 Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Aogami No. 1 carbon steel requires basic maintenance, but 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\u003cp\u003e \u003cstrong\u003eNotice\u003c\/strong\u003e\u003c\/p\u003e\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 – minor irregularities, scratches or loose parts of the oxide coating are not defects, but evidence of the traditional manual process.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192023396677,"sku":"#102","price":3150.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0788.webp?v=1787014982"},{"product_id":"tosa-santoku-165mm-shirogami","title":"Tosa Santoku 165mm Shirogami","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis premium Santoku knife is hand-forged by a master craftsman from the \u003cstrong\u003eTosa\u003c\/strong\u003e region (Kochi Prefecture, Japan), renowned for its tradition of authentic knife making. Each piece is hand-forged from \u003cstrong\u003eYasugi White Steel (Shirogami)\u003c\/strong\u003e , clad with \u003cstrong\u003esoft iron\u003c\/strong\u003e , ensuring exceptional sharpness, easy sharpening, and an excellent balance between hardness and flexibility.\u003c\/p\u003e\n\n\u003cp\u003e The model is part of \u003cstrong\u003ea limited series - only 8 pieces were produced\u003c\/strong\u003e . Each of them bears the hallmarks of hand-forged processing, making each knife a unique original. \u003cstrong\u003eThe walnut wood\u003c\/strong\u003e handle gives the knife a natural elegance, a pleasant grip and resistance to moisture.\u003c\/p\u003e\n\n\u003cp\u003e This knife is ideal for universal use in the kitchen – slicing meat, fish and vegetables – and is a perfect example of traditional Japanese precision combined with aesthetic simplicity.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis 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 Santoku (universal chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003ePlace of production:\u003c\/strong\u003e Tosa, Kochi Prefecture\u003cbr\u003e \u003cstrong\u003eLimited edition:\u003c\/strong\u003e only 8 pieces produced\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 165 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 48 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 3 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e 145g\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 core:\u003c\/strong\u003e Yasugi White Steel (Shirogami)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e walnut wood\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e traditionally hand-forged Tsuchime (black-forged)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe hand-forged construction ensures exceptional sharpness and easy sharpening.\u003cbr\u003e Yasugi White Steel provides extreme sharpness and an excellent balance between hardness and flexibility.\u003cbr\u003e The Tsuchime finish (black-forged) gives the knife a traditional, rustic look.\u003cbr\u003e Universal Santoku profile suitable for slicing meat, fish and vegetables.\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 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\u003eYasugi White Steel can react with moisture - occasional treatment with light mineral oil is recommended.\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 the surface, shape or shade of the handle are natural and give the knife a unique character. Packaging may vary depending on individual pieces.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192238256453,"sku":"#108","price":2400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_4173.jpg?v=1778600821"},{"product_id":"santoku-165-mm-hitachi-ginsan-gingami-no-3-nashiji","title":"Santoku 165mm Hitachi Ginsan (Gingami No. 3) Nashiji","description":"\u003ch3 data-start=\"263\" data-end=\"287\"\u003e \u003cstrong data-start=\"267\" data-end=\"285\"\u003eProduct description\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp data-start=\"288\" data-end=\"596\"\u003eThis \u003cstrong data-start=\"294\" data-end=\"348\"\u003eSantoku knife made of Hitachi Ginsan steel (Gingami No. 3)\u003c\/strong\u003e combines \u003cstrong data-start=\"357\" data-end=\"394\"\u003ethe look of a traditional Japanese knife\u003c\/strong\u003e with the benefits of \u003cstrong data-start=\"406\" data-end=\"432\"\u003emodern stainless steel\u003c\/strong\u003e .\u003cbr data-start=\"433\" data-end=\"436\"\u003e It is \u003cstrong data-start=\"439\" data-end=\"482\"\u003ehand-forged by an experienced Japanese blacksmith\u003c\/strong\u003e using the \u003cstrong data-start=\"491\" data-end=\"508\"\u003esplit forging\u003c\/strong\u003e method, which ensures excellent material density, a smooth surface and a long blade life.\u003c\/p\u003e\n\n\u003cp data-start=\"598\" data-end=\"972\"\u003e \u003cstrong data-start=\"603\" data-end=\"613\"\u003eGinsan\u003c\/strong\u003e steel (also known as \"Silver Steel\") is a premium stainless steel from \u003cstrong data-start=\"676\" data-end=\"694\"\u003eHitachi Metals\u003c\/strong\u003e , known for its \u003cstrong data-start=\"711\" data-end=\"798\"\u003ehigh hardness, excellent corrosion resistance, and ability to achieve a fine edge\u003c\/strong\u003e comparable to Shirogami-type carbon steels. \u003cbr data-start=\"847\" data-end=\"850\"\u003eThe matte \u003cstrong data-start=\"856\" data-end=\"898\"\u003e\"Nashiji Finish\" (subtly pearlescent finish)\u003c\/strong\u003e gives the knife an elegant appearance and reduces food sticking when cutting.\u003c\/p\u003e\n\n\u003cp data-start=\"974\" data-end=\"1230\"\u003e The handle made of \u003cstrong data-start=\"984\" data-end=\"1015\"\u003ehigh-quality walnut wood\u003c\/strong\u003e provides a firm and natural grip that is comfortable even during prolonged work in the kitchen.\u003cbr data-start=\"1097\" data-end=\"1100\"\u003e The Santoku shape (literally \"three virtues\") is ideal for \u003cstrong data-start=\"1152\" data-end=\"1184\"\u003eslicing meat, fish and vegetables\u003c\/strong\u003e - a versatile choice for everyday use.\u003c\/p\u003e\n\n\u003chr data-start=\"1232\" data-end=\"1235\"\u003e\n\n\u003ch3 data-start=\"1237\" data-end=\"1258\"\u003e \u003cstrong data-start=\"1241\" data-end=\"1256\"\u003eSpecifications\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"1261\" data-end=\"1283\"\u003e Blade length: 165 mm\u003c\/p\u003e\n\n\u003cp data-start=\"1286\" data-end=\"1313\"\u003e Blade width: 46 mm (max)\u003c\/p\u003e\n\n\u003cp data-start=\"1316\" data-end=\"1341\"\u003e Blade thickness: \u0026lt; 2 mm\u003c\/p\u003e\n\n\u003cp data-start=\"1344\" data-end=\"1365\"\u003e Weight: approx. 120 g\u003c\/p\u003e\n\n\u003chr data-start=\"1367\" data-end=\"1370\"\u003e\n\n\u003ch3 data-start=\"1372\" data-end=\"1391\"\u003e \u003cstrong data-start=\"1376\" data-end=\"1389\"\u003eMaterials\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"1394\" data-end=\"1469\"\u003e \u003cstrong data-start=\"1394\" data-end=\"1412\"\u003eBlade core:\u003c\/strong\u003e Hitachi Ginsan Steel (Silver Steel type stainless steel)\u003c\/p\u003e\n\n \u003cp data-start=\"1472\" data-end=\"1537\"\u003e\u003cstrong data-start=\"1472\" data-end=\"1490\"\u003eBlade - sheath:\u003c\/strong\u003e Stainless steel with matte finish (Nashiji Finish)\u003c\/p\u003e\n\n\u003cp data-start=\"1540\" data-end=\"1569\"\u003e \u003cstrong data-start=\"1540\" data-end=\"1552\"\u003eHandle:\u003c\/strong\u003e Walnut wood\u003c\/p\u003e\n\n\u003chr data-start=\"1571\" data-end=\"1574\"\u003e\n\n\u003ch3 data-start=\"1576\" data-end=\"1603\"\u003e \u003cstrong data-start=\"1580\" data-end=\"1601\"\u003eBlade features\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"1606\" data-end=\"1668\"\u003e Type: \u003cstrong data-start=\"1611\" data-end=\"1622\"\u003eSantoku\u003c\/strong\u003e - universal knife for meat, fish and vegetables\u003c\/p\u003e\n\n\u003cp data-start=\"1671\" data-end=\"1722\"\u003e Construction: \u003cstrong data-start=\"1683\" data-end=\"1694\"\u003eSan-mai\u003c\/strong\u003e (three-layer, hand-forged)\u003c\/p\u003e\n\n\u003cp data-start=\"1725\" data-end=\"1752\"\u003e Grinding: \u003cstrong data-start=\"1735\" data-end=\"1750\"\u003eDouble-sided\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"1755\" data-end=\"1786\"\u003e Surface: \u003cstrong data-start=\"1763\" data-end=\"1784\"\u003eMatte Nashiji Finish\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"1789\" data-end=\"1807\"\u003e Manufactured in: Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1809\" data-end=\"1812\"\u003e\n\n\u003ch3 data-start=\"1814\" data-end=\"1837\"\u003e \u003cstrong data-start=\"1818\" data-end=\"1835\"\u003eMain advantages\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"1840\" data-end=\"1896\"\u003e Hand-forged blade made of premium \u003cstrong data-start=\"1876\" data-end=\"1894\"\u003eHitachi Ginsan\u003c\/strong\u003e steel\u003c\/p\u003e\n\n\u003cp data-start=\"1899\" data-end=\"1980\"\u003e Stainless steel construction – resistant to corrosion but retains the sharpness of carbon steel\u003c\/p\u003e\n\n\u003cp data-start=\"1983\" data-end=\"2033\"\u003e Matte \"Nashiji Finish\" with an elegant look\u003c\/p\u003e\n\n\u003cp data-start=\"2036\" data-end=\"2073\"\u003e Lightweight, perfectly balanced design\u003c\/p\u003e\n\n \u003cp data-start=\"2076\" data-end=\"2133\"\u003eWalnut wood handle – natural and comfortable grip\u003c\/p\u003e\n\n\u003chr data-start=\"2135\" data-end=\"2138\"\u003e\n\n\u003ch3 data-start=\"2140\" data-end=\"2166\"\u003e \u003cstrong data-start=\"2144\" data-end=\"2164\"\u003eSharpness \u0026amp; maintenance\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"2167\" data-end=\"2387\"\u003e Thanks to stainless steel, maintenance is easy - after use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2261\" data-end=\"2264\"\u003e To maintain perfect sharpness, we recommend regular light sharpening on water stones.\u003cbr data-start=\"2357\" data-end=\"2360\"\u003e Not suitable for dishwasher.\u003c\/p\u003e\n\n\u003chr data-start=\"2389\" data-end=\"2392\"\u003e\n\n\u003ch3 data-start=\"2394\" data-end=\"2422\"\u003e \u003cstrong data-start=\"2398\" data-end=\"2420\"\u003eImportant information\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp data-start=\"2423\" data-end=\"2609\"\u003e Each knife is \u003cstrong data-start=\"2436\" data-end=\"2463\"\u003ea handmade original\u003c\/strong\u003e - slight differences in shape, handle color, or surface finish are natural.\u003cbr data-start=\"2540\" data-end=\"2543\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192271221061,"sku":"#109","price":3600.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_4169.jpg?v=1778600823"},{"product_id":"santoku-dp-seishin","title":"Santoku Seishin 160mm San-Mai","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This premium Santoku knife comes from \u003cstrong\u003eJapan\u003c\/strong\u003e and is made with an emphasis on quality, functionality, and everyday use in the kitchen.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is constructed as \u003cstrong\u003ea three-layer (san-mai) blade\u003c\/strong\u003e , where the middle layer of \u003cstrong\u003ehigh-quality Japanese steel\u003c\/strong\u003e ensures a sharp and precise cut, while the outer layers of \u003cstrong\u003estainless steel\u003c\/strong\u003e protect against corrosion and make the knife easier to maintain. This combination allows for an excellent balance between sharpness, durability and rust resistance.\u003c\/p\u003e\n\n\u003cp\u003e The handle is equipped with \u003cstrong\u003ea ferrule\u003c\/strong\u003e that prevents dirt from settling at the point where the blade and handle meet, which increases hygiene and extends the life of the tool.\u003c\/p\u003e\n\n\u003cp\u003e Santoku (translated as \"three virtues\") is a universal knife suitable for cutting meat, fish and vegetables and is one of the most used types in Japanese cuisine.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis 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 Santoku (universal chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Seishin\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 approx. 160 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 core:\u003c\/strong\u003e high quality Japanese steel\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e standard ferrule design\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e San-mai construction (three-layer) ensures high strength and stability.\u003cbr\u003e The Japanese steel core combines long blade life with precise cutting.\u003cbr\u003e Stainless steel casings provide corrosion protection and easy maintenance. \u003cbr\u003eUniversal Santoku profile suitable for meat, fish and vegetables.\u003cbr\u003e The ferrule on the handle contributes to the hygiene and stability of the connection between the blade and the handle.\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 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\u003cp\u003e \u003cstrong\u003eWarning – stainless steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Although this stainless steel knife is corrosion resistant, it is not completely rustproof.\u003cbr\u003e Prolonged contact with water, salt or acids may cause minor stains or discoloration.\u003cbr\u003e The tip of the Japanese steel blade may turn gray or slightly darker over time, which is a natural phenomenon and does not affect the quality of the cut. \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 Quality design, markings and packaging may change without notice, but the quality and specifications of the product remain unchanged.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638265524549,"sku":"#111","price":2800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/5583EC97-6082-42BE-AAB2-D9EF4D0E4A7A.jpg?v=1778600826"},{"product_id":"misono-gyuto-180mm","title":"Misono Gyuto 180mm Stainless Steel 521MV","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n \u003cp\u003eThis \u003cstrong\u003eMisono No. 511MV Chef's Knife\u003c\/strong\u003e with guard is an exceptional Japanese kitchen knife designed for everyday, versatile use in the kitchen. With a blade length \u003cstrong\u003eof 180 mm\u003c\/strong\u003e , it is a compromise between precise control and sufficient length for a wide range of cuts - from vegetables to meat to herbs. This model combines traditional craftsmanship with modern functionality, making it a popular choice for both professional chefs and discerning home users.\u003c\/p\u003e\n\n\u003cp\u003e The blade of the knife is made of \u003cstrong\u003e521MV\u003c\/strong\u003e steel, which is known for its excellent combination of corrosion resistance, edge retention and ease of maintenance. This stainless steel is specially designed for frequent use, so the knife maintains its sharpness even during everyday work. A guard (protective cover) is included in the package and serves to safely store the knife and protect the blade during transport.\u003c\/p\u003e\n\n \u003cp\u003eThe ergonomically shaped handle provides a secure and comfortable grip that fits well in the hand even during extended work. The knife is balanced to minimize hand fatigue and allow for smooth, smooth cuts without unnecessary resistance.\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 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\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis 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\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 305 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. 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\u003eGuard:\u003c\/strong\u003e included in the package for increased safety during storage\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 comfortable grip and control while cutting\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e This model is a classic \u003cstrong\u003echef's knife\u003c\/strong\u003e with double-sided sharpening, suitable for both right-handed and left-handed users.\u003cbr\u003e The long, straight blade allows for a wide range of uses – from slicing vegetables to slicing meat to herbs.\u003c\/p\u003e\n\n \u003ch3\u003eMain advantages\u003c\/h3\u003e\n\n\u003cp\u003e The Misono No. 511MV is a reliable all-purpose knife that offers high durability and long life thanks to the use of high-quality 521MV steel.\u003cbr\u003e The ergonomics of the handle and the well-balanced blade ensure comfortable use without hand fatigue.\u003cbr\u003e Guard increases safety during storage and transportation.\u003cbr\u003e Thanks to the combination of traditional Japanese quality and modern practicality, the knife is suitable for both professionals and demanding home chefs.\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.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – stainless steel knives\u003c\/h3\u003e\n\n \u003cp\u003e521MV 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 piece is original – details such as the wood structure of the handle or minor differences in the surface finish may vary slightly between individual pieces.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638284267845,"sku":"#118","price":3200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-804.webp?v=1787020910"},{"product_id":"misono-gyuto-210mm","title":"Misono Gyuto 210mm Stainless Steel 521MV","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This \u003cstrong\u003eMisono No. 512MV Chef's Knife\u003c\/strong\u003e with guard is a traditional Japanese kitchen knife designed for universal use in the kitchen, combining excellent ergonomics with high sharpness and reliability. With a blade length \u003cstrong\u003eof 210 mm\u003c\/strong\u003e , it is ideal for cutting meat, fish, vegetables and herbs, and provides comfortable handling even during longer work. The knife is equipped \u003cstrong\u003ewith a guard\u003c\/strong\u003e , which serves to safely store the blade and protect the edge during transport or storage.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made of \u003cstrong\u003e521MV stainless steel\u003c\/strong\u003e , which offers excellent corrosion resistance, edge retention and easy maintenance. This makes the knife well-suited for frequent use in both home and professional kitchens. The ergonomically shaped handle provides a secure and comfortable grip that promotes control over the cut and minimizes fatigue during repeated slicing.\u003c\/p\u003e\n\n\u003cp\u003e This model is suitable for anyone looking for a balanced, reliable and versatile kitchen knife that combines traditional Japanese craftsmanship with modern functionality.\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\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\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 345 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e 210 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\n \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eWeight:\u003c\/strong\u003e well balanced for comfortable work\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 ergonomic for comfortable gripping work\u003cbr\u003e \u003cstrong\u003eGuard:\u003c\/strong\u003e protective cover for safe storage\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e This model is a classic chef's knife with \u003cstrong\u003edouble-sided sharpening\u003c\/strong\u003e , suitable for both right-handed and left-handed people.\u003cbr\u003e The blade is designed to allow for smooth, continuous cuts without unnecessary resistance.\u003c\/p\u003e\n\n\u003ch3\u003e Main advantages\u003c\/h3\u003e\n\n\u003cp\u003e The Misono No. 512MV is a versatile and reliable kitchen knife that offers long life and easy maintenance thanks to the use of high-quality 521MV steel.\u003cbr\u003e The ergonomic handle increases comfort even during longer work and the guard supports safe storage of the knife.\u003cbr\u003e This model is suitable for both professional kitchens and demanding home users who appreciate precise performance in all circumstances.\u003c\/p\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\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\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.\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\u003eEach piece is an original – details such as the structure of the handle or minor differences in the surface finish may vary slightly from piece to piece.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638286135621,"sku":"#119","price":3400.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-809.webp?v=1787020928"},{"product_id":"misono-santoku-160mm","title":"Misono Santoku 160mm Stainless Steel 521MV","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This \u003cstrong\u003eMisono No. 583MV Medium Santoku Knife\u003c\/strong\u003e with guard is a versatile Japanese kitchen knife designed for everyday use. With a blade length of \u003cstrong\u003e160 mm\u003c\/strong\u003e , it is ideal for precise slicing of meat, fish and vegetables, especially where control of the cut and comfortable handling are required. The Santoku shape of the knife, known as the \"knife of three virtues\" (meat, fish, vegetables), guarantees universal use in the kitchen regardless of the type of ingredient.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made of \u003cstrong\u003e521MV stainless steel\u003c\/strong\u003e , which offers an exceptional combination of corrosion resistance, edge retention and ease of maintenance. This steel is optimized for everyday use and maintains a sharp cut even with frequent work. The ergonomically shaped handle provides a comfortable and secure grip that helps maintain control of the knife even during longer slicing sessions. \u003cstrong\u003eA guard\u003c\/strong\u003e is included in the package, which increases safety during storage and transport and protects the blade from damage.\u003c\/p\u003e\n\n\u003cp\u003e This model is an excellent choice for users looking for a reliable, balanced and precise kitchen tool combining traditional Japanese quality with modern comfort.\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\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\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 290 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 160 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. 2.3 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e compact and practical size suitable for versatile kitchen tasks\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 comfortable grip and secure handling\u003cbr\u003e \u003cstrong\u003eGuard:\u003c\/strong\u003e included in the package for increased safety and blade protection\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e This model has a classic \u003cstrong\u003eSantoku shape\u003c\/strong\u003e , a universal blade suitable for various types of ingredients.\u003cbr\u003e The grinding is \u003cstrong\u003edouble-sided\u003c\/strong\u003e , suitable for right- and left-handed people.\u003cbr\u003e The blade is designed to support continuous, smooth and precise cuts.\u003c\/p\u003e\n\n\u003ch3\u003e Main advantages\u003c\/h3\u003e\n\n\u003cp\u003e Misono No. 583MV is a compact and versatile kitchen knife that, thanks to the use of high-quality 521MV stainless steel, offers top durability, long life and excellent cutting properties. \u003cbr\u003eThe ergonomic handle increases comfort while working and the protective guard contributes to safe storage.\u003cbr\u003e This model is suitable for both professional kitchens and demanding home users.\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.\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 piece is an original – details such as the structure of the handle or minor differences in the surface finish may vary slightly from piece to piece.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56638288494917,"sku":"#120","price":3100.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0908.webp?v=1787016413"},{"product_id":"sekikanetsugu-miyabi-isshin-hon-warikomi-210mm-aus-8","title":"Seki Kanetsugu Miyabi Isshin Gyuto 210mm AUS-8 Hon-warikomi","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n \u003cp\u003eThis Japanese Gyuto kitchen knife with a blade length of approximately \u003cstrong\u003e210 mm\u003c\/strong\u003e comes from the city \u003cstrong\u003eof Seki in Gifu Prefecture\u003c\/strong\u003e , which has long been considered one of the centers of Japanese cutlery. This is a classic Japanese gyuto chef's knife, designed for universal use when cutting \u003cstrong\u003emeat, fish and vegetables\u003c\/strong\u003e . Thanks to the blade length of 210 mm, low weight and thin profile, it is very maneuverable, precise and comfortable even during longer work.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made using the traditional \u003cstrong\u003ehon-warikomi\u003c\/strong\u003e construction, which means that a hard steel core is sandwiched between layers of softer steel. In this case, the core is \u003cstrong\u003eAUS8 stainless steel from Aichi Steel\u003c\/strong\u003e , which is known for its good balance between sharpness, toughness and ease of maintenance. The outer layers of \u003cstrong\u003eSUS410 stainless steel\u003c\/strong\u003e increase corrosion resistance and stability of the entire blade. This construction combines a long blade life with higher resistance to damage and easier sharpening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe Rosewood\u003c\/strong\u003e handle offers a pleasant, natural grip and good balance of the knife. The traditional simple design emphasizes functionality, cut control and long life without unnecessary decorative elements.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e Standard product\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto (Japanese chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n \u003cp\u003eThis knife falls into a category that includes knives that are standardly manufactured in Japan and regularly replenished. These are models with stable production, wide use, and good availability directly from Japanese suppliers.\u003c\/p\u003e\n\n\u003cp\u003e Offering reliable quality, traditional craftsmanship and availability without long waits, these knives are the ideal choice for customers who want a proven Japanese knife for everyday use in the home or professional kitchen, without limited production or collector's status.\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto (Japanese chef's knife)\u003cbr\u003e \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 330 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 210 mm\u003cbr\u003e \u003cstrong\u003eBlade width at the heel:\u003c\/strong\u003e approx. 45 mm\u003cbr\u003e \u003cstrong\u003eSpine thickness:\u003c\/strong\u003e approx. 1.5 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 105 g\u003cbr\u003e \u003cstrong\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eCore:\u003c\/strong\u003e AUS8 (stainless steel, Aichi Steel) \u003cbr\u003e\u003cstrong\u003eCasing:\u003c\/strong\u003e SUS410 (stainless steel)\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e three-layer hon-warikomi\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eMaterial:\u003c\/strong\u003e Rosewood\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e Hon-warikomi construction – hard core, softer outer layers.\u003cbr\u003e Good edge retention while maintaining toughness.\u003cbr\u003e Easier to grind than harder premium steels.\u003cbr\u003e High corrosion resistance thanks to stainless steel design.\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\u003e If 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\u003eTo 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 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 Carbon steel knives are not stainless steel – they may rust, darken, or develop a subtle patina over time.\u003c\/p\u003e\n\n\u003cp\u003e These changes are a natural and desirable process that protects the blade and gives it character.\u003c\/p\u003e\n\n \u003cp\u003eAfter use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a soft rubber for cleaning the patina with these knives. Lightly moisten the knife, gently \"rubberize\" it and the patina will gradually be removed. Carbon steel knives have the advantage of being sharper and easier to sharpen, but they require more care.\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.\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 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":56930249965893,"sku":"#154","price":2800.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0868.webp?v=1787016162"},{"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":"chokatsu-santoku-165mm-nerezova-ocel-ginsan-damascus-33-vrstev","title":"Chokatsu Santoku 165mm Stainless Steel Ginsan Damascus Tsukihiro 33-ply","description":"\u003ch2 data-end=\"293\" data-start=\"276\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-end=\"637\" data-start=\"295\"\u003eThe \u003cstrong data-end=\"319\" data-start=\"307\"\u003eChokatsu\u003c\/strong\u003e Santoku knife with a blade length of 165 mm is a technically advanced and visually striking Japanese kitchen knife that combines high cutting performance, stainless steel practicality and precise craftsmanship. It is a universal knife designed for everyday slicing of vegetables, meat and fish, suitable for both the home kitchen and as a representative gift.\u003c\/p\u003e\n\n\u003cp data-end=\"1003\" data-start=\"639\"\u003e The blade has a core of \u003cstrong data-end=\"707\" data-start=\"671\"\u003eGinsan stainless steel (Silver 3, Yasugi Hagane)\u003c\/strong\u003e , which reaches a hardness of approximately \u003cstrong data-end=\"753\" data-start=\"743\"\u003eHRC 62.\u003c\/strong\u003e This steel is highly valued for its sharpness close to carbon steel, but at the same time offers significantly higher corrosion resistance and lower maintenance requirements. The blade retains its quality for a long time and the knife is also suitable for users who prefer stainless steel knives.\u003c\/p\u003e\n\n \u003cp data-end=\"1299\" data-start=\"1005\"\u003eThe core is clad \u003cstrong data-end=\"1081\" data-start=\"1023\"\u003ein 33 layers of nickel stainless steel (SUS410 equivalent)\u003c\/strong\u003e that create a distinctive Damascus pattern. The surface finish in a subtle \u003cstrong data-end=\"1188\" data-start=\"1151\"\u003epale blue shade (tsukishiro)\u003c\/strong\u003e combined with a hammered texture not only attracts attention with its appearance, but also helps reduce food sticking to the blade.\u003c\/p\u003e\n\n\u003cp data-end=\"1678\" data-start=\"1301\"\u003e The handle has \u003cstrong data-end=\"1343\" data-start=\"1312\"\u003ean octagonal shape\u003c\/strong\u003e , suitable for both right- and left-handed people. It is made of \u003cstrong data-end=\"1403\" data-start=\"1388\"\u003ewhite oak\u003c\/strong\u003e , which has been naturally dried for 1-2 years, and then treated \u003cstrong data-end=\"1486\" data-start=\"1467\"\u003ewith indigo varnish\u003c\/strong\u003e . This ensures high resistance to moisture and chemicals and at the same time gives the handle a distinctive, deep blue hue. The balance of the knife supports a precise and controlled cut without unnecessary hand fatigue.\u003c\/p\u003e\n\n\u003chr data-end=\"1683\" data-start=\"1680\"\u003e\n\n\u003ch2 data-end=\"1702\" data-start=\"1685\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-end=\"1911\" data-start=\"1704\"\u003eThis knife belongs to the \u003cstrong data-end=\"1754\" data-start=\"1733\"\u003elimited production\u003c\/strong\u003e category.\u003cbr data-end=\"1758\" data-start=\"1755\"\u003e These are models produced in limited numbers, often by hand or in a small workshop, outside of regular mass production. The availability of these knives is therefore significantly limited.\u003c\/p\u003e\n\n\u003cp data-end=\"2081\" data-start=\"1913\"\u003e Exceptionally, it may happen that some pieces reappear on the offer - for example, as a stock clearance sale, a one-off find in the warehouse or a special auction item.\u003c\/p\u003e\n\n\u003cp data-end=\"2171\" data-start=\"2083\"\u003e \u003cstrong data-end=\"2096\" data-start=\"2083\"\u003eKnife type:\u003c\/strong\u003e Santoku - universal kitchen knife\u003cbr data-end=\"2135\" data-start=\"2132\"\u003e \u003cstrong data-end=\"2151\" data-start=\"2135\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-end=\"2176\" data-start=\"2173\"\u003e\n\n\u003ch2 data-end=\"2197\" data-start=\"2178\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2214\" data-start=\"2201\"\u003eKnife type:\u003c\/strong\u003e Santoku\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2245\" data-start=\"2227\"\u003eTotal length:\u003c\/strong\u003e approx. 310 mm\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2278\" data-start=\"2261\"\u003eBlade length:\u003c\/strong\u003e approx. 165 mm\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2318\" data-start=\"2294\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 50 mm\u003c\/p\u003e\n\n \u003cp data-end=\"2224\" data-start=\"2201\"\u003e\u003cstrong data-end=\"2353\" data-start=\"2333\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2388\" data-start=\"2369\"\u003eHandle length:\u003c\/strong\u003e approx. 130 mm\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2417\" data-start=\"2404\"\u003eWeight:\u003c\/strong\u003e approx. 138 g\u003c\/p\u003e\n\n\u003cp data-end=\"2224\" data-start=\"2201\"\u003e \u003cstrong data-end=\"2445\" data-start=\"2432\"\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003cp data-end=\"2459\" data-start=\"2432\"\u003e \u003cstrong data-end=\"2474\" data-start=\"2462\"\u003eHardness:\u003c\/strong\u003e approx. HRC 62\u003c\/p\u003e\n\n\u003chr data-end=\"2492\" data-start=\"2489\"\u003e\n\n\u003ch2 data-end=\"2514\" data-start=\"2494\"\u003e Materials used\u003c\/h2\u003e\n\n\u003ch3 data-end=\"2525\" data-start=\"2516\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eBlade\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp data-end=\"2573\" data-start=\"2528\"\u003e \u003cstrong data-end=\"2538\" data-start=\"2528\"\u003eCore:\u003c\/strong\u003e Ginsan (Silver 3, stainless steel)\u003c\/p\u003e\n\n\u003cp data-end=\"2573\" data-start=\"2528\"\u003e \u003cstrong data-end=\"2586\" data-start=\"2576\"\u003eCasing:\u003c\/strong\u003e 33 layers of nickel stainless steel (SUS410 equivalent)\u003c\/p\u003e\n\n\u003cp data-end=\"2573\" data-start=\"2528\"\u003e \u003cstrong data-end=\"2655\" data-start=\"2644\"\u003eSurface:\u003c\/strong\u003e hammered + damascus, tsukishiro (soft blue tone)\u003c\/p\u003e\n\n\u003ch3 data-end=\"2718\" data-start=\"2707\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eHandle\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp data-end=\"2745\" data-start=\"2721\"\u003e \u003cstrong data-end=\"2734\" data-start=\"2721\"\u003eMaterial:\u003c\/strong\u003e white oak\u003c\/p\u003e\n\n\u003cp data-end=\"2784\" data-start=\"2748\"\u003e \u003cstrong data-end=\"2769\" data-start=\"2748\"\u003eSurface finish:\u003c\/strong\u003e indigo varnish\u003c\/p\u003e\n\n \u003cp data-end=\"2819\" data-start=\"2787\"\u003e\u003cstrong data-end=\"2796\" data-start=\"2787\"\u003eShape:\u003c\/strong\u003e octagonal\u003c\/p\u003e\n\n\u003chr data-end=\"2824\" data-start=\"2821\"\u003e\n\n\u003ch2 data-end=\"2846\" data-start=\"2826\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-end=\"2889\" data-start=\"2850\"\u003e High sharpness with long blade life\u003c\/p\u003e\n\n\u003cp data-end=\"2934\" data-start=\"2892\"\u003e Low-maintenance stainless steel\u003c\/p\u003e\n\n\u003cp data-end=\"2970\" data-start=\"2937\"\u003e 33-layer damascene construction\u003c\/p\u003e\n\n\u003cp data-end=\"3021\" data-start=\"2973\"\u003e Hammered surface to reduce food sticking\u003c\/p\u003e\n\n\u003cp data-end=\"3053\" data-start=\"3024\"\u003e Suitable for right- and left-handed people\u003c\/p\u003e\n\n\u003chr data-end=\"3058\" data-start=\"3055\"\u003e\n\n\u003ch2 data-end=\"3087\" data-start=\"3060\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-end=\"3276\" data-start=\"3089\"\u003e Even though new knives are sharp, the true potential of the blade will only be revealed after the first fine honing.\u003cbr data-end=\"3188\" data-start=\"3185\"\u003e To achieve maximum performance, we recommend lightly sharpening the new knife on a water stone.\u003c\/p\u003e\n\n\u003cp data-end=\"3401\" data-start=\"3278\"\u003e If you don't dare to sharpen your own knives, we offer a professional knife sharpening service - please contact us if you are interested.\u003c\/p\u003e\n\n\u003chr data-end=\"3406\" data-start=\"3403\"\u003e\n\n\u003ch2 data-end=\"3435\" data-start=\"3408\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-end=\"3656\" data-start=\"3437\"\u003e After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.\u003cbr data-end=\"3528\" data-start=\"3525\"\u003e Avoid the dishwasher, prolonged contact with water and acidic foods, which can negatively affect the blade and handle.\u003c\/p\u003e\n\n \u003cp data-end=\"3750\" data-start=\"3658\"\u003eTo maintain sharpness, we recommend regular sharpening or grinding on water stones.\u003c\/p\u003e\n\n\u003chr data-end=\"3755\" data-start=\"3752\"\u003e\n\n\u003ch2 data-end=\"3786\" data-start=\"3757\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-end=\"4063\" data-start=\"3788\"\u003e Although stainless steel knives are resistant to corrosion, \u003cstrong data-end=\"3870\" data-start=\"3842\"\u003ethey are not completely rustproof\u003c\/strong\u003e .\u003cbr data-end=\"3874\" data-start=\"3871\"\u003e Minor stains or discoloration may occur after prolonged contact with water, salt or acidic foods. This is a normal and harmless phenomenon that does not affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-end=\"4068\" data-start=\"4065\"\u003e\n\n\u003ch2 data-end=\"4083\" data-start=\"4070\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-end=\"4216\" data-start=\"4085\"\u003e The knife is not suitable for the dishwasher or dryer.\u003cbr data-end=\"4132\" data-start=\"4129\"\u003e It is not intended for cutting frozen foods, bones or other extremely hard ingredients.\u003c\/p\u003e\n\n\u003cp data-end=\"4311\" data-start=\"4218\"\u003e Keep away from children and always handle the knife with utmost care.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930269069637,"sku":"#159","price":5800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/38E946BC-0022-414C-A7C2-FD702CBFFC21.jpg?v=1778600848"},{"product_id":"misono-gyuto-240mm-uhlikova-ocel-dragon-engraving","title":"Misono Gyuto 240mm Carbon Steel Dragon Engraving","description":"\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This Japanese kitchen knife of \u003cstrong\u003ethe Gyuto type with a blade length of approximately 240 mm\u003c\/strong\u003e is a professional tool from the workshop of the renowned Japanese brand \u003cstrong\u003eMisono\u003c\/strong\u003e . The knife is part of a limited series with a unique dragon engraving, which makes it not only a functional working tool, but also a work of art with a distinctive character.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made of high-quality \u003cstrong\u003eEU carbon steel (Swedish Steel)\u003c\/strong\u003e , which has long been valued for its high hardness, exceptional sharpness and very easy sharpening. Thanks to carefully controlled processing and precisely selected heat treatment, the blade offers long edge durability while maintaining good control in everyday kitchen practice.\u003c\/p\u003e\n\n\u003cp\u003e The blade surface is decorated with a traditional dragon engraving, which underlines the authentic look of the knife and makes it an exceptional piece. The Gyuto geometry combines the properties of a universal chef's knife, suitable for slicing meat, fish and vegetables with high cutting control.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe knife has a full tang construction\u003c\/strong\u003e with an integrated metal ferrule that protects the connection between the blade and the handle and increases durability during long-term use. The overall balance of the knife supports a secure grip and precise work without excessive fatigue.\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 Gyuto (Japanese chef's knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife is a limited edition with dragon engraving, which is produced in limited quantities and is not part of regular mass production. Availability is limited in time and quantity. Once sold out, the knife is usually not re-produced.\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto (Japanese chef's knife)\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 240 mm\u003cbr\u003e \u003cstrong\u003eBlade material:\u003c\/strong\u003e EU carbon steel (Swedish Steel)\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e Solid construction with integrated ferrule\u003cbr\u003e \u003cstrong\u003eSpecial feature:\u003c\/strong\u003e Dragon engraving\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Misono (Japan)\u003c\/p\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade:\u003c\/strong\u003e EU carbon steel (Swedish Steel)\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e dragon engraving\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e full tang construction\u003cbr\u003e \u003cstrong\u003eFerrule:\u003c\/strong\u003e integrated metal ferrule\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n \u003cp\u003eThe blade offers very high cutting performance and long blade life.\u003cbr\u003e EU carbon steel allows for a fine and stable edge with excellent response when grinding.\u003cbr\u003e Extreme sharpness: Carbon steel allows the blade to be sharpened to a very fine edge.\u003cbr\u003e Easy to sand: The material is easy to sand even for less experienced users.\u003cbr\u003e Precise cuts: The thin and sharp blade ensures clean and precise cuts.\u003cbr\u003e Universal use: Suitable for meat, fish, vegetables and fruit.\u003cbr\u003e Unique design: The dragon engraving gives the knife an exclusive look.\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 EU carbon steel responds very well to fine finishing grinding.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n\u003cp\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives. \u003cbr\u003eTo maintain sharpness, we recommend regular sharpening on whetstones. Carbon steel is very grateful for sharpening.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – carbon steel knives\u003c\/h3\u003e\n\n\u003cp\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003cbr\u003e Carbon steel develops a patina (darkening) over time, which is a natural process and is not a defect. The patina actually protects the blade from further corrosion.\u003cbr\u003e When cutting acidic foods (citrus, tomatoes) there may be a slight change in taste. This is a normal characteristic of carbon steel.\u003cbr\u003e This knife requires more care than stainless steel, but the reward is excellent sharpness and easy sharpening.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/p\u003e\n\n \u003cp\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/p\u003e\n\n\u003cp\u003e Do not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.\u003c\/p\u003e\n\n\u003cp\u003e Avoid cutting on hard surfaces such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930269954373,"sku":"#160","price":5600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0841.webp?v=1787014088"},{"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-bunka-180mm-san-mai","title":"Gekko Cell 180mm San-Mai","description":"\u003ch2\u003e Product description\u003c\/h2\u003e\n\n\u003cp\u003e This Bunka knife with a blade length of approximately 180 mm is a modern Japanese kitchen knife custom-made in Seki, Gifu Prefecture, a traditional center of knife making. At first glance, it appears modest and unobtrusive, but its construction and materials are designed with an emphasis on high functionality, durability and affordability without unnecessary compromises.\u003c\/p\u003e\n\n \u003cp\u003eThe blade has a three-layer san-mai construction, where a hard carbon core is sandwiched between two layers of stainless steel. This solution combines the excellent cutting performance of carbon steel with higher durability and easier maintenance. The \u003cstrong\u003eSKS93\u003c\/strong\u003e steel core provides high sharpness, good edge retention and very easy sharpening, which will be appreciated by both experienced users and those who are just starting out with carbon knives.\u003c\/p\u003e\n\n\u003cp\u003e Thanks to the blade thickness of approximately 1.7 mm, the knife is light, easy to handle and easily penetrates ingredients without unnecessary resistance. The hardness of around \u003cstrong\u003eHRC 61\u003c\/strong\u003e corresponds to professional kitchen knives and represents a balanced compromise between sharpness, durability and long-term usability.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is shaped to fit naturally in the hand and provide a secure grip for precise work. \u003cstrong\u003eThe magnolia wood used with a tan finish\u003c\/strong\u003e is a traditional material for Japanese knives, valued for its light weight, pleasant feel in the hand and good durability in everyday use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife category\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e Standard edition\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard-made Japanese knives, which are made in traditional knife-making areas of Japan in smaller series. It is not mass-produced, but a practical working knife designed with an emphasis on functionality, affordability and long-term use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell\u003c\/li\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 width at the heel:\u003c\/strong\u003e approx. 44 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 1.7 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 110 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\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Materials used\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eCore:\u003c\/strong\u003e SKS93 (carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e san-mai (three-layer construction)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eMaterial:\u003c\/strong\u003e magnolia\u003cbr\u003e \u003cstrong\u003eFinish:\u003c\/strong\u003e burnt magnolia\u003c\/p\u003e\n\n\u003ch2\u003e Blade features\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e High sharpness and good blade durability\u003c\/li\u003e\n\n\u003cli\u003e Easy grinding\u003c\/li\u003e\n\n\u003cli\u003e Thin and lightweight blade for smooth cutting\u003c\/li\u003e\n\n\u003cli\u003e San-mai construction for better durability and easier maintenance\u003c\/li\u003e\n\n\u003cli\u003e Suitable for precise work with vegetables, meat and fish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will not know their true sharpness until you sharpen them on a whetstone for the first time. For maximum performance and cutting feel, we recommend that you first sharpen your new knife gently on a water stone.\u003c\/p\u003e\n\n \u003cp\u003eIf you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\u003c\/p\u003e\n\n\u003ch2\u003e Knife maintenance recommendations\u003c\/h2\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 To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.\u003c\/p\u003e\n\n\u003ch2\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp\u003e Carbon core knives are not fully stainless. The core may darken over time, develop a patina, or rust slightly if not cared for properly. These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003cp\u003e Always rinse, dry and store the knife in a dry place after use. A soft rubber designed for carbon steel can be used to clean the patina.\u003c\/p\u003e\n\n\u003ch2\u003e Notice\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eNot dishwasher safe\u003c\/strong\u003e as high temperatures, chemicals and mechanical stress can damage the blade and handle\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eThe knife is not intended for cutting bones,\u003c\/strong\u003e frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDo not use the knife for prying, chopping or as a multipurpose tool outside the kitchen\u003c\/strong\u003e – the blade is designed solely for cutting\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAvoid cutting on hard surfaces\u003c\/strong\u003e such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/li\u003e\n\n\u003cli\u003e This knife is very sharp. Handle with care and keep out of reach of children.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930273591621,"sku":"#164","price":2300.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/26DAEF2C-CA34-443B-8409-9F49E28ACCEB.jpg?v=1778600854"},{"product_id":"gekko-bunka-165mm-hon-warikomi-aogami-no-2-kasumi","title":"Gekko Bunka 165mm Hon-warikomi Aogami no. 2 Kasumi","description":"\u003ch2\u003eProduct description\u003c\/h2\u003e\n\n\u003cp\u003e This Bunka knife with a blade length of approximately \u003cstrong\u003e165 mm\u003c\/strong\u003e is a one-of-a-kind, completely handmade Japanese knife, made entirely in Japan. It is an original piece, not mass-produced, and is intended for users looking for an authentic Japanese knife with an emphasis on performance, craftsmanship, and long-term usability.\u003c\/p\u003e\n\n\u003cp\u003e The blade has a three-layer san-mai construction, where a core of Aogami No. 2 carbon steel is sandwiched between layers of stainless steel. This combination combines the high sharpness and ease of sharpening of carbon steel with better stability and partially reduced maintenance requirements. Unlike conventional san-mai blades, this blade has been thoroughly hammered, which increases the toughness of the material and allows for greater sharpness while maintaining strength.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eAogami No. 2 (Blue Paper Steel #2)\u003c\/strong\u003e is one of the most widely used carbon steels in professional Japanese kitchens. It is characterized by high hardness, very fine edge structure and extremely easy sharpening. The blade is designed to offer a fast, clean and controlled cut, which is characteristic of high-quality hand-forged Japanese knives.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe handle is handmade from solid chestnut wood\u003c\/strong\u003e , which is a traditional material for working Japanese knives. Chestnut is naturally moisture resistant, light and pleasant to the hand. The fine workmanship of the handle contributes to the low weight of the entire knife and supports precise control when cutting without unnecessary fatigue.\u003c\/p\u003e\n\n\u003ch3\u003e Knife category\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e One-of-a-kind\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n \u003cp\u003eThis knife falls into the category of one-of-a-kind – handmade Japanese knives that are not part of regular mass production. Each piece is an original made in limited quantities or as a single specimen, intended for actual use, not just as a collector's item.\u003c\/p\u003e\n\n\u003ch3\u003e Knife specifications\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell\u003cbr\u003e \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 310 mm\u003cbr\u003e \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 165 mm\u003cbr\u003e \u003cstrong\u003eBlade width at the heel:\u003c\/strong\u003e approx. 45 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 104 g\u003cbr\u003e \u003cstrong\u003eGrinding:\u003c\/strong\u003e double-sided (for right- and left-handed people)\u003c\/p\u003e\n\n\u003ch3\u003e Materials used\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eCore:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel #2, carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e san-mai (three-layer construction)\u003cbr\u003e \u003cstrong\u003eSurface finish:\u003c\/strong\u003e polished\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eMaterial:\u003c\/strong\u003e chestnut wood \u003cbr\u003e\u003cstrong\u003eProduction:\u003c\/strong\u003e handmade\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Very high sharpness and clean cut\u003c\/li\u003e\n\n\u003cli\u003e Easy and fast grinding\u003c\/li\u003e\n\n\u003cli\u003e Three-layer san-mai construction with beating\u003c\/li\u003e\n\n\u003cli\u003e Good combination of performance and toughness\u003c\/li\u003e\n\n\u003cli\u003e Lightweight and easy to handle blade\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommendations for new knives\u003c\/h3\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will not know their true sharpness until you sharpen them on a whetstone for the first time. For maximum performance and cutting feel, we recommend that you first sharpen your new knife gently on a water stone.\u003c\/p\u003e\n\n\u003cp\u003e If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\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\u003eFor 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\u003e Warning – carbon steel knives\u003c\/h3\u003e\n\n\u003cp\u003e Carbon steel knives are not stainless steel. The blade may darken over time, develop a patina, or rust slightly if not cared for properly. These changes are natural, do not negatively affect the functionality of the knife, and the patina partially protects the blade.\u003c\/p\u003e\n\n\u003cp\u003e Always rinse, dry and store the knife in a dry place after use. To remove the patina, we recommend a soft rubber designed for cleaning carbon steel.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eNot suitable for dishwashers or dryers,\u003c\/strong\u003e as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe knife is not intended for cutting bones,\u003c\/strong\u003e frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eDo not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen\u003c\/strong\u003e – the blade is designed solely for cutting.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eAvoid cutting on hard surfaces\u003c\/strong\u003e such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930282209605,"sku":"#165","price":3500.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/183D5B19-9C99-4092-A49C-9BB03FDAB83B.jpg?v=1778600854"},{"product_id":"gekko-gyuto-210mm-hon-warikomi-aogami-no-2-vrstvena-ocel","title":"Gekko Gyuto 210mm Hon-warikomi Aogami no. 2 Laminated steel","description":"\u003ch2 data-start=\"198\" data-end=\"215\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"217\" data-end=\"491\"\u003e This 210mm \u003cstrong data-start=\"223\" data-end=\"242\"\u003eGekko Gyuto knife\u003c\/strong\u003e is a top-of-the-line handmade Japanese chef's knife, designed with maximum sharpness, functionality and durability in mind. Each piece is an original, completely made in Japan, with no compromises in materials or workmanship.\u003c\/p\u003e\n\n \u003cp data-start=\"493\" data-end=\"905\"\u003eThe blade is forged by a traditional blacksmith whose craft has been passed down since the Edo period. The core is made of \u003cstrong data-start=\"592\" data-end=\"633\"\u003eAogami No. 2 (Blue Paper Steel No. 2)\u003c\/strong\u003e – a high-quality carbon steel that is the standard among professional Japanese chefs. The steel offers extreme sharpness, long blade life and is very easy to sharpen. The core is lined with soft iron, which increases the toughness of the blade and reduces the risk of breakage.\u003c\/p\u003e\n\n\u003cp data-start=\"907\" data-end=\"1208\"\u003e The blade is \u003cstrong data-start=\"916\" data-end=\"943\"\u003ehand-hammered\u003c\/strong\u003e and ground to a very fine and thin profile. Thanks to the precise processing and ideal angle of the blade, the knife cuts quickly, cleanly and with minimal resistance. This type of grinding is close to the very limit of maximum possible sharpness - while maintaining reasonable durability for everyday use.\u003c\/p\u003e\n\n \u003cp data-start=\"1210\" data-end=\"1545\"\u003eThe handle has \u003cstrong data-start=\"1221\" data-end=\"1240\"\u003ean octagonal shape\u003c\/strong\u003e , suitable for both right and left-handed people, and is made of \u003cstrong data-start=\"1287\" data-end=\"1303\"\u003eLignum Vitae\u003c\/strong\u003e - one of the hardest and most durable woods in the world. This material is naturally oily, extremely durable and historically used in technically demanding applications. The handle is strong, stable and very comfortable in the hand even during long work.\u003c\/p\u003e\n\n\u003chr data-start=\"1547\" data-end=\"1550\"\u003e\n\n\u003ch2 data-start=\"1552\" data-end=\"1569\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1571\" data-end=\"1797\"\u003e This knife belongs to the \u003cstrong data-start=\"1600\" data-end=\"1620\"\u003elimited edition\u003c\/strong\u003e category.\u003cbr data-start=\"1621\" data-end=\"1624\"\u003e These are handmade pieces in small quantities, not mass produced. Each knife is original and availability is very limited. Restocking is not guaranteed.\u003c\/p\u003e\n\n\u003cp data-start=\"1799\" data-end=\"1894\"\u003e \u003cstrong data-start=\"1799\" data-end=\"1812\"\u003eKnife type:\u003c\/strong\u003e Gyuto – universal Japanese chef's knife\u003cbr data-start=\"1855\" data-end=\"1858\"\u003e \u003cstrong data-start=\"1858\" data-end=\"1874\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1896\" data-end=\"1899\"\u003e\n\n\u003ch2 data-start=\"1901\" data-end=\"1920\"\u003e Knife specifications \u003c\/h2\u003e\n\n\u003cul data-start=\"1922\" data-end=\"2152\"\u003e\n\n\u003cli data-start=\"1922\" data-end=\"1955\"\u003e\n\n \u003cp data-start=\"1924\" data-end=\"1955\"\u003e\u003cstrong data-start=\"1924\" data-end=\"1942\"\u003eTotal length:\u003c\/strong\u003e approx. 370 mm \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"1956\" data-end=\"1988\"\u003e\n\n\u003cp data-start=\"1958\" data-end=\"1988\"\u003e \u003cstrong data-start=\"1958\" data-end=\"1975\"\u003eBlade length:\u003c\/strong\u003e approx. 210 mm \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"1989\" data-end=\"2027\"\u003e\n\n\u003cp data-start=\"1991\" data-end=\"2027\"\u003e \u003cstrong data-start=\"1991\" data-end=\"2015\"\u003eBlade width at the heel:\u003c\/strong\u003e approx. 48 mm \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2028\" data-end=\"2063\"\u003e\n\n\u003cp data-start=\"2030\" data-end=\"2063\"\u003e \u003cstrong data-start=\"2030\" data-end=\"2050\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.7 mm \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2064\" data-end=\"2091\"\u003e\n\n\u003cp data-start=\"2066\" data-end=\"2091\"\u003e \u003cstrong data-start=\"2066\" data-end=\"2079\"\u003eWeight:\u003c\/strong\u003e approx. 222 g \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2092\" data-end=\"2121\"\u003e\n\n\u003cp data-start=\"2094\" data-end=\"2121\"\u003e \u003cstrong data-start=\"2094\" data-end=\"2107\"\u003eGrinding:\u003c\/strong\u003e double-sided \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2122\" data-end=\"2152\"\u003e\n\n\u003cp data-start=\"2124\" data-end=\"2152\"\u003e \u003cstrong data-start=\"2124\" data-end=\"2136\"\u003eHardness:\u003c\/strong\u003e approx. HRC 61–62 \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr data-start=\"2154\" data-end=\"2157\"\u003e\n\n\u003ch2 data-start=\"2159\" data-end=\"2179\"\u003e Materials used\u003c\/h2\u003e\n\n\u003ch3 data-start=\"2181\" data-end=\"2190\"\u003e Blade \u003c\/h3\u003e\n\n\u003cul data-start=\"2191\" data-end=\"2325\"\u003e\n\n\u003cli data-start=\"2191\" data-end=\"2259\"\u003e\n\n\u003cp data-start=\"2193\" data-end=\"2259\"\u003e \u003cstrong data-start=\"2193\" data-end=\"2203\"\u003eCore:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel No. 2 – carbon steel) \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2260\" data-end=\"2287\"\u003e\n\n\u003cp data-start=\"2262\" data-end=\"2287\"\u003e \u003cstrong data-start=\"2262\" data-end=\"2272\"\u003eCasing:\u003c\/strong\u003e soft iron \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2288\" data-end=\"2325\"\u003e\n\n\u003cp data-start=\"2290\" data-end=\"2325\"\u003e \u003cstrong data-start=\"2290\" data-end=\"2301\"\u003eSurface:\u003c\/strong\u003e hand-forged (hammered)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 data-start=\"2327\" data-end=\"2338\"\u003e Handle \u003c\/h3\u003e\n\n\u003cul data-start=\"2339\" data-end=\"2404\"\u003e\n\n\u003cli data-start=\"2339\" data-end=\"2369\"\u003e\n\n\u003cp data-start=\"2341\" data-end=\"2369\"\u003e \u003cstrong data-start=\"2341\" data-end=\"2354\"\u003eMaterial:\u003c\/strong\u003e Lignum Vitae \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2370\" data-end=\"2404\"\u003e\n\n\u003cp data-start=\"2372\" data-end=\"2404\"\u003e \u003cstrong data-start=\"2372\" data-end=\"2381\"\u003eShape:\u003c\/strong\u003e octagonal \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr data-start=\"2406\" data-end=\"2409\"\u003e\n\n\u003ch2 data-start=\"2411\" data-end=\"2431\"\u003e Blade features \u003c\/h2\u003e\n\n\u003cul data-start=\"2433\" data-end=\"2655\"\u003e\n\n\u003cli data-start=\"2433\" data-end=\"2482\"\u003e\n\n \u003cp data-start=\"2435\" data-end=\"2482\"\u003eExtreme sharpness with very long blade life \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2483\" data-end=\"2511\"\u003e\n\n\u003cp data-start=\"2485\" data-end=\"2511\"\u003e Easy and fast grinding \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2512\" data-end=\"2552\"\u003e\n\n\u003cp data-start=\"2514\" data-end=\"2552\"\u003e Hand-forged blade with a thin profile \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2553\" data-end=\"2600\"\u003e\n\n\u003cp data-start=\"2555\" data-end=\"2600\"\u003e Ideal balance between hardness and cutting ability \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2601\" data-end=\"2655\"\u003e\n\n\u003cp data-start=\"2603\" data-end=\"2655\"\u003e Professional tool used in Japanese cuisine \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr data-start=\"2657\" data-end=\"2660\"\u003e\n\n\u003ch2 data-start=\"2662\" data-end=\"2689\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2691\" data-end=\"2885\"\u003e Even though the knife is very sharp from the factory, the true potential of the blade will only be revealed after the first fine honing on a water stone.\u003cbr data-start=\"2811\" data-end=\"2814\"\u003e To achieve maximum performance, we recommend lightly resharpening the new blade.\u003c\/p\u003e\n\n\u003cp data-start=\"2887\" data-end=\"3010\"\u003e If you don't dare to sharpen your own knives, we offer a professional knife sharpening service - please contact us if you are interested.\u003c\/p\u003e\n\n\u003chr data-start=\"3012\" data-end=\"3015\"\u003e\n\n\u003ch2 data-start=\"3017\" data-end=\"3044\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3046\" data-end=\"3209\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"3126\" data-end=\"3129\"\u003e Avoid prolonged contact with water, acidic foods and the dishwasher.\u003c\/p\u003e\n\n\u003cp data-start=\"3211\" data-end=\"3411\"\u003e For long-term protection, we recommend occasional treatment of the blade with a thin layer of mineral or camellia oil. \u003cbr data-start=\"3322\" data-end=\"3325\"\u003eRegular sharpening on water stones will ensure long life and top sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"3413\" data-end=\"3416\"\u003e\n\n\u003ch2 data-start=\"3418\" data-end=\"3455\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3457\" data-end=\"3659\"\u003e Carbon steel is not stainless and may darken or develop a patina over time.\u003cbr data-start=\"3529\" data-end=\"3532\"\u003e These changes are \u003cstrong data-start=\"3548\" data-end=\"3612\"\u003enatural, desirable and do not negatively affect the functionality of the knife\u003c\/strong\u003e - on the contrary, they protect the blade and give it character.\u003c\/p\u003e\n\n\u003cp data-start=\"3661\" data-end=\"3824\"\u003e With proper care, the knife will not cut and will last for decades.\u003cbr data-start=\"3711\" data-end=\"3714\"\u003e Carbon knives are preferred by professional chefs for their sharpness, cutting feel, and ease of sharpening.\u003c\/p\u003e\n\n\u003chr data-start=\"3826\" data-end=\"3829\"\u003e\n\n\u003ch2 data-start=\"3831\" data-end=\"3844\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3846\" data-end=\"3970\"\u003e The knife is not suitable for the dishwasher or dryer.\u003cbr data-start=\"3890\" data-end=\"3893\"\u003e It is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003c\/p\u003e\n\n\u003cp data-start=\"3972\" data-end=\"4106\"\u003e Keep out of reach of children.\u003cbr data-start=\"4015\" data-end=\"4018\"\u003e Be careful when handling it - it is a very sharp professional tool.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930287059269,"sku":"#166","price":6400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/6BA9B3B2-7BA3-47DA-82BD-DBD1C00D83C6.jpg?v=1778600854"},{"product_id":"gekko-kiritsuke-210mm-uhlikova-ocel-shirogami-no-2-kurouchi","title":"Gekko Kiritsuke 210mm Carbon Steel Aogami no. 2 Kurouchi","description":"\u003ch2\u003e Limited edition\u003c\/h2\u003e\n\n\u003ch3\u003e Product description\u003c\/h3\u003e\n\n\u003cp\u003e This Japanese \u003cstrong\u003eKiritsuke\u003c\/strong\u003e kitchen knife with a blade length of approximately \u003cstrong\u003e210 mm\u003c\/strong\u003e is a handmade original from the last production series of a traditional master blacksmith who has ended his career. Each piece is the result of individual work and is not produced in series, making it an exceptional working tool with a distinct artisanal character.\u003c\/p\u003e\n\n \u003cp\u003eThe blade is made of \u003cstrong\u003eAogami No. 2 (Blue Steel) carbon steel\u003c\/strong\u003e , which has long been valued for its high hardness, exceptional sharpness and very easy sharpening. Thanks to carefully controlled hand forging and precisely selected heat treatment, the blade offers long edge durability while maintaining good control in everyday kitchen practice.\u003c\/p\u003e\n\n\u003cp\u003e The blade surface has a traditional \u003cstrong\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and at the same time partially protects the surface against external influences. The Kiritsuke geometry combines the properties of a chef's knife and a precision working tool, suitable for slicing meat, fish and vegetables with high cut control.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is made of \u003cstrong\u003eburnt chestnut\u003c\/strong\u003e , which is lightweight, naturally moisture-resistant and comfortable to hold. The nylon resin handle mouth protects the connection between the blade and the handle and increases durability during long-term use. The overall balance of the knife promotes a sure grip and precise work without excessive fatigue.\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 Kiritsuke (universal knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to \u003cstrong\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\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. 350 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\u003cstrong\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\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. 150 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\u003cp\u003e \u003cstrong\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Steel, carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr\u003e \u003cstrong\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003ch3\u003e Blade features\u003c\/h3\u003e\n\n\u003cp\u003e The blade offers very high cutting performance and long blade life.\u003cbr\u003e Aogami No. 2 carbon steel allows for a fine and stable edge with excellent response when grinding.\u003cbr\u003e Hand forging ensures a dense material structure and good cut control.\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\u003eAogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003ch3\u003e Knife maintenance recommendations\u003c\/h3\u003e\n\n\u003cp\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003ch3\u003e Warning – carbon steel knives\u003c\/h3\u003e\n\n\u003cp\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003ch3\u003e Notice\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eNot suitable for dishwashers or dryers\u003c\/strong\u003e , as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe knife is not intended for cutting bones\u003c\/strong\u003e , frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eDo not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen\u003c\/strong\u003e – the blade is designed solely for cutting.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eAvoid cutting on hard surfaces\u003c\/strong\u003e such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56930300756293,"sku":"#167","price":4300.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/D6BF9A57-E751-4494-B20B-206CBDFBDDC2.jpg?v=1778600856"},{"product_id":"fujikan-180mm-damascus-45-layer-10a-stainless-steel-tsuchime","title":"FujiKan 180mm Damascus 45-Layer 10A Stainless Steel Tsuchime","description":"\u003ch2\u003ePopis produktu\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003eTento japonský kuchařský nůž typu Gyuto o délce čepele 180 mm je vyroben v městě Seki, prefektura Gifu – japonském centru výroby nožů s více než 800letou historií. 45vrstvová damascká čepel z oceli 10A Aichi Steel s niklovými vrstvami je výsledkem precizního řemesla a moderní metalurgie. Každý nůž nese charakteristický vlnitý damascký vzor, který je zároveň uměleckým dílem i důkazem výjimečné kvality zpracování.\u003c\/p\u003e\n\u003cp\u003eTsuchime povrch čepele (kovaný vzor) snižuje lepení potravin na čepel a podérhává autentický japonský charakter nůže. Geometrie čepele je vhodná pro krájení masa, ryb i zeleniny s vysokou kontrolou řezu.\u003c\/p\u003e\n\u003cp\u003eRukojeť z přírodního dřeva s vrstvenou překližkou a vyztuženým plastovým středem je lehká, příjemná do ruky a zaručuje jistý úchop při přesné práci.\u003c\/p\u003e\n\u003ch2\u003eKategorie nože\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKategorie:\u003c\/strong\u003e Limitovaná edice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTyp nože:\u003c\/strong\u003e Gyuto (kuchařský nůž)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZemě původu:\u003c\/strong\u003e Vyrobeno v Japonsku (Seki City, Gifu Prefecture)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTento nůž patří do limitované edice, která je vyraběna v omezeném množství a není součástí běžné sériové produkce. \u003c\/p\u003e\n\u003ch2\u003eSpecifikace nože\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCelková délka: cca 315 mm\u003c\/li\u003e\n\u003cli\u003eDélka čepele: cca 180 mm\u003c\/li\u003e\n\u003cli\u003eVýška čepele: cca 44 mm\u003c\/li\u003e\n\u003cli\u003eTloušťka čepele: cca 2,0 mm\u003c\/li\u003e\n\u003cli\u003eHmotnost: cca 125 g\u003c\/li\u003e\n\u003cli\u003eOstření: oboustranné (pro praváky i leváky)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePoužité materiály\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eČepel:\u003c\/strong\u003e Damascká ocel 10A Aichi Steel s niklovými vrstvami, 45 vrstev\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTvrdost:\u003c\/strong\u003e cca 60 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePovrch čepele:\u003c\/strong\u003e Tsuchime (kovaný vzor)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRukojeť:\u003c\/strong\u003e přírodní dřevo, vrstvená překližka \/ střed: vyztužený plast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVlastnosti čepele\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eČepel nabízejí výjimečný řezný výkon a dlouhou výdrž ostrí.\u003c\/li\u003e\n\u003cli\u003eOcel 10A umožňuje dosažení jemného a stabilního břitu s dobrou odezvou při broušení.\u003c\/li\u003e\n\u003cli\u003e45vrstvová damascká struktura zajišťuje pevnost a prudné vlastnosti čepele.\u003c\/li\u003e\n\u003cli\u003eTsuchime povrch snižuje lepení potravin na čepel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDoporučení k novým nožům\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePro dosažení maximálního výkonu doporučujeme nůž před prvním použitím jemně přebrousit na vodním kameni #3000 a vyšším.\u003c\/li\u003e\n\u003cli\u003eOcel 10A velmi dobře reaguje i na jemné dokončovací broušení.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDoporučení k údržbě nožů\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePo každém použití nůž opláchněte, důkladně osušte a uložte na suché místo.\u003c\/li\u003e\n\u003cli\u003ePři delším skladování doporučujeme čepel lehce ošetřit olejem určeným pro nože.\u003c\/li\u003e\n\u003cli\u003ePři otupění použijte brusný kámen #800–1500, udržujte úhel cca 15°.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eUpozornění\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eNevhodné do myčky ani sušičky nádobí.\u003c\/li\u003e\n\u003cli\u003eNůž není určen ke krájení kostí, zmražených potravin, tvrdých skořápek ani jiných extrémně tvrdých surovin.\u003c\/li\u003e\n\u003cli\u003eNepoužívejte nůž k páčení, sekání nebo jako univerzální nástroj mimo kuchyni.\u003c\/li\u003e\n\u003cli\u003eVyvarujte se krájení na tvrdých povrcích (sklo, kámen, keramika); doporučujeme dřevená nebo kvalitní plastová prkénka.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57327847342405,"sku":"#175","price":5300.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0006.webp?v=1787011116"},{"product_id":"gekko-bunka-180mm-san-mai-kopie","title":"Gekko Cell 180mm San-Mai","description":"\u003ch2\u003e Product description\u003c\/h2\u003e\n\n\u003cp\u003e This Bunka knife with a blade length of approximately 180 mm is a modern Japanese kitchen knife custom-made in Seki, Gifu Prefecture, a traditional center of knife making. At first glance, it appears modest and unobtrusive, but its construction and materials are designed with an emphasis on high functionality, durability and affordability without unnecessary compromises.\u003c\/p\u003e\n\n \u003cp\u003eThe blade has a three-layer san-mai construction, where a hard carbon core is sandwiched between two layers of stainless steel. This solution combines the excellent cutting performance of carbon steel with higher durability and easier maintenance. The \u003cstrong\u003eSKS93\u003c\/strong\u003e steel core provides high sharpness, good edge retention and very easy sharpening, which will be appreciated by both experienced users and those who are just starting out with carbon knives.\u003c\/p\u003e\n\n\u003cp\u003e Thanks to the blade thickness of approximately 1.7 mm, the knife is light, easy to handle and easily penetrates ingredients without unnecessary resistance. The hardness of around \u003cstrong\u003eHRC 61\u003c\/strong\u003e corresponds to professional kitchen knives and represents a balanced compromise between sharpness, durability and long-term usability.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is shaped to fit naturally in the hand and provide a secure grip for precise work. \u003cstrong\u003eThe magnolia wood used with a tan finish\u003c\/strong\u003e is a traditional material for Japanese knives, valued for its light weight, pleasant feel in the hand and good durability in everyday use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife category\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e Standard edition\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard-made Japanese knives, which are made in traditional knife-making areas of Japan in smaller series. It is not mass-produced, but a practical working knife designed with an emphasis on functionality, affordability and long-term use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell\u003c\/li\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 width at the heel:\u003c\/strong\u003e approx. 44 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 1.7 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 110 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\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Materials used\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eCore:\u003c\/strong\u003e SKS93 (carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e san-mai (three-layer construction)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eMaterial:\u003c\/strong\u003e magnolia\u003cbr\u003e \u003cstrong\u003eFinish:\u003c\/strong\u003e burnt magnolia\u003c\/p\u003e\n\n\u003ch2\u003e Blade features\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e High sharpness and good blade durability\u003c\/li\u003e\n\n\u003cli\u003e Easy grinding\u003c\/li\u003e\n\n\u003cli\u003e Thin and lightweight blade for smooth cutting\u003c\/li\u003e\n\n\u003cli\u003e San-mai construction for better durability and easier maintenance\u003c\/li\u003e\n\n\u003cli\u003e Suitable for precise work with vegetables, meat and fish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will not know their true sharpness until you sharpen them on a whetstone for the first time. For maximum performance and cutting feel, we recommend that you first sharpen your new knife gently on a water stone.\u003c\/p\u003e\n\n \u003cp\u003eIf you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\u003c\/p\u003e\n\n\u003ch2\u003e Knife maintenance recommendations\u003c\/h2\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 To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.\u003c\/p\u003e\n\n\u003ch2\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp\u003e Carbon core knives are not fully stainless. The core may darken over time, develop a patina, or rust slightly if not cared for properly. These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003cp\u003e Always rinse, dry and store the knife in a dry place after use. A soft rubber designed for carbon steel can be used to clean the patina.\u003c\/p\u003e\n\n\u003ch2\u003e Notice\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eNot dishwasher safe\u003c\/strong\u003e as high temperatures, chemicals and mechanical stress can damage the blade and handle\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eThe knife is not intended for cutting bones,\u003c\/strong\u003e frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDo not use the knife for prying, chopping or as a multipurpose tool outside the kitchen\u003c\/strong\u003e – the blade is designed solely for cutting\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAvoid cutting on hard surfaces\u003c\/strong\u003e such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/li\u003e\n\n\u003cli\u003e This knife is very sharp. Handle with care and keep out of reach of children.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466553925957,"sku":"#202","price":2100.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/FullSizeRender_d4670f29-14bf-4a14-8daf-fe0e9c1d4663.jpg?v=1778600878"},{"product_id":"gekko-bunka-170mm-aogami-no-2-kurouchi-kopie","title":"Gekko Bunka 165mm Aogami no. 2 Kurouchi","description":"\u003ch2 data-start=\"442\" data-end=\"496\"\u003e Gekko Bunka - Aogami No. 2 (170mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"498\" data-end=\"515\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"517\" data-end=\"842\"\u003eThis \u003cstrong data-start=\"523\" data-end=\"560\"\u003eJapanese Bunka kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"586\" data-end=\"596\"\u003e170 mm\u003c\/strong\u003e is a handmade original from the Kyushu region, where a strong tradition of blacksmithing still exists. Each piece is individually crafted using traditional methods and is designed as a full-fledged \u003cstrong data-start=\"790\" data-end=\"809\"\u003eall-purpose knife\u003c\/strong\u003e for everyday kitchen work.\u003c\/p\u003e\n\n\u003cp data-start=\"844\" data-end=\"1235\"\u003e The blade is made of \u003cstrong data-start=\"879\" data-end=\"914\"\u003eAogami No. 2 (Blue Paper Steel)\u003c\/strong\u003e carbon steel, which is valued for its high hardness, exceptional sharpness and very good response when sharpening. Thanks to careful hand forging and correctly selected heat treatment, the blade offers long edge life while maintaining good toughness. The slightly wider and thicker profile supports stability during cutting and certain contact with the sliced ​​raw material.\u003c\/p\u003e\n\n \u003cp data-start=\"1237\" data-end=\"1593\"\u003eThe blade surface has a traditional \u003cstrong data-start=\"1263\" data-end=\"1299\"\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and partially protects the surface against external influences. \u003cstrong data-start=\"1410\" data-end=\"1428\"\u003eThe soft iron\u003c\/strong\u003e sheath construction increases durability and facilitates sharpening. The Bunka shape combines the properties of a chef's knife and a precision working tool, suitable for cutting vegetables, meat and fish.\u003c\/p\u003e\n\n\u003cp data-start=\"1595\" data-end=\"1905\"\u003e The handle is made of \u003cstrong data-start=\"1617\" data-end=\"1637\"\u003eburnt chestnut\u003c\/strong\u003e , which is light, pleasant to the hand and naturally resistant to moisture. The nylon resin mouth protects the connection between the blade and the handle and increases the durability during long-term use. Thanks to the good balance and medium weight, the knife is manageable and stable even during longer work.\u003c\/p\u003e\n\n\u003chr data-start=\"1907\" data-end=\"1910\"\u003e\n\n\u003ch2 data-start=\"1912\" data-end=\"1929\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1931\" data-end=\"1950\"\u003eKnife category:\u003c\/strong\u003e Limited edition \u003cbr data-start=\"1988\" data-end=\"1991\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2004\"\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr data-start=\"2028\" data-end=\"2031\"\u003e \u003cstrong data-start=\"2031\" data-end=\"2047\"\u003eCountry of origin:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eMade in Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"2073\" data-end=\"2076\"\u003e\n\n\u003ch2 data-start=\"2078\" data-end=\"2097\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2099\" data-end=\"2338\"\u003e \u003cstrong data-start=\"2099\" data-end=\"2117\"\u003eTotal length:\u003c\/strong\u003e approx. 310 mm\u003cbr data-start=\"2128\" data-end=\"2131\"\u003e \u003cstrong data-start=\"2131\" data-end=\"2148\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"2159\" data-end=\"2162\"\u003e \u003cstrong data-start=\"2162\" data-end=\"2179\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-start=\"2189\" data-end=\"2192\"\u003e \u003cstrong data-start=\"2192\" data-end=\"2212\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm \u003cbr data-start=\"2223\" data-end=\"2226\"\u003e\u003cstrong data-start=\"2226\" data-end=\"2239\"\u003eWeight:\u003c\/strong\u003e approx. 147 g (handmade - slight variations possible)\u003cbr data-start=\"2288\" data-end=\"2291\"\u003e \u003cstrong data-start=\"2291\" data-end=\"2303\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2340\" data-end=\"2343\"\u003e\n\n\u003ch2 data-start=\"2345\" data-end=\"2365\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2367\" data-end=\"2510\"\u003e \u003cstrong data-start=\"2367\" data-end=\"2384\"\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel, carbon steel)\u003cbr data-start=\"2431\" data-end=\"2434\"\u003e \u003cstrong data-start=\"2434\" data-end=\"2444\"\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e \u003cstrong data-start=\"2460\" data-end=\"2478\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp data-start=\"2512\" data-end=\"2579\"\u003e \u003cstrong data-start=\"2512\" data-end=\"2524\"\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr data-start=\"2538\" data-end=\"2541\"\u003e \u003cstrong data-start=\"2541\" data-end=\"2559\"\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003chr data-start=\"2581\" data-end=\"2584\"\u003e\n\n\u003ch2 data-start=\"2586\" data-end=\"2606\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2608\" data-end=\"2841\"\u003e The blade offers very high cutting performance and long blade life.\u003cbr data-start=\"2668\" data-end=\"2671\"\u003e Aogami No. 2 allows you to achieve a fine and stable edge with very good cutting control.\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e Hand forging ensures a dense material structure and balanced working behavior.\u003c\/p\u003e\n\n\u003chr data-start=\"2843\" data-end=\"2846\"\u003e\n\n\u003ch2 data-start=\"2848\" data-end=\"2875\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2877\" data-end=\"3049\"\u003eTo 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=\"2981\" data-end=\"2984\"\u003e Aogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-start=\"3051\" data-end=\"3054\"\u003e\n\n\u003ch2 data-start=\"3056\" data-end=\"3083\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3085\" data-end=\"3241\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3159\" data-end=\"3162\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3243\" data-end=\"3246\"\u003e\n\n\u003ch2 data-start=\"3248\" data-end=\"3285\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3287\" data-end=\"3435\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3364\" data-end=\"3367\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3437\" data-end=\"3440\"\u003e\n\n\u003ch2 data-start=\"3442\" data-end=\"3455\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3457\" data-end=\"3585\"\u003e \u003cstrong data-start=\"3457\" data-end=\"3583\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3587\" data-end=\"3739\"\u003e\u003cstrong data-start=\"3587\" data-end=\"3737\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3741\" data-end=\"3887\"\u003e \u003cstrong data-start=\"3741\" data-end=\"3887\"\u003eDo not use the knife for prying or chopping and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466555433285,"sku":"#215","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_3070.jpg?v=1778600931"},{"product_id":"gekko-bunka-170mm-aogami-no-2-kurouchi-kopie-kopie","title":"Gekko Bunka 165mm Aogami no. 2 Kurouchi","description":"\u003ch2 data-start=\"442\" data-end=\"496\"\u003e Gekko Bunka - Aogami No. 2 (170mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"498\" data-end=\"515\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"517\" data-end=\"842\"\u003eThis \u003cstrong data-start=\"523\" data-end=\"560\"\u003eJapanese Bunka kitchen knife\u003c\/strong\u003e with a blade length of approximately \u003cstrong data-start=\"586\" data-end=\"596\"\u003e170 mm\u003c\/strong\u003e is a handmade original from the Kyushu region, where a strong tradition of blacksmithing still exists. Each piece is individually crafted using traditional methods and is designed as a full-fledged \u003cstrong data-start=\"790\" data-end=\"809\"\u003eall-purpose knife\u003c\/strong\u003e for everyday kitchen work.\u003c\/p\u003e\n\n\u003cp data-start=\"844\" data-end=\"1235\"\u003e The blade is made of \u003cstrong data-start=\"879\" data-end=\"914\"\u003eAogami No. 2 (Blue Paper Steel)\u003c\/strong\u003e carbon steel, which is valued for its high hardness, exceptional sharpness and very good response when sharpening. Thanks to careful hand forging and correctly selected heat treatment, the blade offers long edge life while maintaining good toughness. The slightly wider and thicker profile supports stability during cutting and certain contact with the sliced ​​raw material.\u003c\/p\u003e\n\n \u003cp data-start=\"1237\" data-end=\"1593\"\u003eThe blade surface has a traditional \u003cstrong data-start=\"1263\" data-end=\"1299\"\u003ekuro-uchi (black forged) finish\u003c\/strong\u003e , which emphasizes the authentic appearance of the knife and partially protects the surface against external influences. \u003cstrong data-start=\"1410\" data-end=\"1428\"\u003eThe soft iron\u003c\/strong\u003e sheath construction increases durability and facilitates sharpening. The Bunka shape combines the properties of a chef's knife and a precision working tool, suitable for cutting vegetables, meat and fish.\u003c\/p\u003e\n\n\u003cp data-start=\"1595\" data-end=\"1905\"\u003e The handle is made of \u003cstrong data-start=\"1617\" data-end=\"1637\"\u003eburnt chestnut\u003c\/strong\u003e , which is light, pleasant to the hand and naturally resistant to moisture. The nylon resin mouth protects the connection between the blade and the handle and increases the durability during long-term use. Thanks to the good balance and medium weight, the knife is manageable and stable even during longer work.\u003c\/p\u003e\n\n\u003chr data-start=\"1907\" data-end=\"1910\"\u003e\n\n\u003ch2 data-start=\"1912\" data-end=\"1929\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1931\" data-end=\"1950\"\u003eKnife category:\u003c\/strong\u003e Limited edition \u003cbr data-start=\"1988\" data-end=\"1991\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2004\"\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr data-start=\"2028\" data-end=\"2031\"\u003e \u003cstrong data-start=\"2031\" data-end=\"2047\"\u003eCountry of origin:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eMade in Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1931\" data-end=\"2071\"\u003e \u003cstrong data-start=\"1770\" data-end=\"1793\"\u003eThis knife belongs to \u003cstrong data-start=\"114\" data-end=\"134\"\u003ea limited edition\u003c\/strong\u003e , 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. Once sold out, the knife is usually not produced again. Exceptionally as a final sale or part of one-off auctions.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"2073\" data-end=\"2076\"\u003e\n\n\u003ch2 data-start=\"2078\" data-end=\"2097\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"2099\" data-end=\"2338\"\u003e \u003cstrong data-start=\"2099\" data-end=\"2117\"\u003eTotal length:\u003c\/strong\u003e approx. 310 mm\u003cbr data-start=\"2128\" data-end=\"2131\"\u003e \u003cstrong data-start=\"2131\" data-end=\"2148\"\u003eBlade length:\u003c\/strong\u003e approx. 170 mm\u003cbr data-start=\"2159\" data-end=\"2162\"\u003e \u003cstrong data-start=\"2162\" data-end=\"2179\"\u003eBlade height:\u003c\/strong\u003e approx. 48 mm\u003cbr data-start=\"2189\" data-end=\"2192\"\u003e \u003cstrong data-start=\"2192\" data-end=\"2212\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm \u003cbr data-start=\"2223\" data-end=\"2226\"\u003e\u003cstrong data-start=\"2226\" data-end=\"2239\"\u003eWeight:\u003c\/strong\u003e approx. 147 g (handmade - slight variations possible)\u003cbr data-start=\"2288\" data-end=\"2291\"\u003e \u003cstrong data-start=\"2291\" data-end=\"2303\"\u003eSharpening:\u003c\/strong\u003e ambidextrous (for right- and left-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2340\" data-end=\"2343\"\u003e\n\n\u003ch2 data-start=\"2345\" data-end=\"2365\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2367\" data-end=\"2510\"\u003e \u003cstrong data-start=\"2367\" data-end=\"2384\"\u003eBlade core:\u003c\/strong\u003e Aogami No. 2 (Blue Paper Steel, carbon steel)\u003cbr data-start=\"2431\" data-end=\"2434\"\u003e \u003cstrong data-start=\"2434\" data-end=\"2444\"\u003eCasing:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e \u003cstrong data-start=\"2460\" data-end=\"2478\"\u003eBlade surface:\u003c\/strong\u003e kuro-uchi (black forged finish)\u003c\/p\u003e\n\n\u003cp data-start=\"2512\" data-end=\"2579\"\u003e \u003cstrong data-start=\"2512\" data-end=\"2524\"\u003eHandle:\u003c\/strong\u003e burnt chestnut\u003cbr data-start=\"2538\" data-end=\"2541\"\u003e \u003cstrong data-start=\"2541\" data-end=\"2559\"\u003eHandle mouth:\u003c\/strong\u003e nylon resin\u003c\/p\u003e\n\n\u003chr data-start=\"2581\" data-end=\"2584\"\u003e\n\n\u003ch2 data-start=\"2586\" data-end=\"2606\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2608\" data-end=\"2841\"\u003e The blade offers very high cutting performance and long blade life.\u003cbr data-start=\"2668\" data-end=\"2671\"\u003e Aogami No. 2 allows you to achieve a fine and stable edge with very good cutting control.\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e Hand forging ensures a dense material structure and balanced working behavior.\u003c\/p\u003e\n\n\u003chr data-start=\"2843\" data-end=\"2846\"\u003e\n\n\u003ch2 data-start=\"2848\" data-end=\"2875\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2877\" data-end=\"3049\"\u003eTo 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=\"2981\" data-end=\"2984\"\u003e Aogami No. 2 also responds very well to fine finishing sanding.\u003c\/p\u003e\n\n\u003chr data-start=\"3051\" data-end=\"3054\"\u003e\n\n\u003ch2 data-start=\"3056\" data-end=\"3083\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"3085\" data-end=\"3241\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3159\" data-end=\"3162\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3243\" data-end=\"3246\"\u003e\n\n\u003ch2 data-start=\"3248\" data-end=\"3285\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3287\" data-end=\"3435\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3364\" data-end=\"3367\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3437\" data-end=\"3440\"\u003e\n\n\u003ch2 data-start=\"3442\" data-end=\"3455\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3457\" data-end=\"3585\"\u003e \u003cstrong data-start=\"3457\" data-end=\"3583\"\u003eNot suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"3587\" data-end=\"3739\"\u003e\u003cstrong data-start=\"3587\" data-end=\"3737\"\u003eThe knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3741\" data-end=\"3887\"\u003e \u003cstrong data-start=\"3741\" data-end=\"3887\"\u003eDo not use the knife for prying or chopping and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466555498821,"sku":"#214","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/IMG_3065.jpg?v=1778600904"},{"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\"\u003ePopis produktu\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"289\"\u003eTento japonský kuchyňský nůž typu \u003cstrong data-start=\"54\" data-end=\"65\"\u003eSantoku\u003c\/strong\u003e o délce čepele 180 mm je \u003cstrong data-start=\"91\" data-end=\"118\"\u003eručně vyráběný originál\u003c\/strong\u003e od výrobce \u003cstrong data-start=\"130\" data-end=\"139\"\u003eGekko\u003c\/strong\u003e, který navazuje na tradiční kovářské techniky sahající až do období Edo. Každý kus je individuálně zpracován a nese jedinečný charakter ruční výroby.\u003c\/p\u003e\n\u003cp data-start=\"291\" data-end=\"581\"\u003eČepel je vyrobena z uhlíkové oceli \u003cstrong data-start=\"326\" data-end=\"358\"\u003eAogami No. 1 (Blue Steel #1)\u003c\/strong\u003e, která patří mezi vysoce kvalitní materiály používané v profesionálních nožích. Oproti Aogami No. 2 obsahuje vyšší podíl uhlíku, což přináší \u003cstrong data-start=\"500\" data-end=\"521\"\u003edelší výdrž ostří\u003c\/strong\u003e a velmi vysokou tvrdost při zachování dobré brousitelnosti.\u003c\/p\u003e\n\u003cp data-start=\"583\" data-end=\"835\"\u003eJádro čepele je doplněno pláštěm z měkkého železa, což zvyšuje houževnatost a stabilitu nože při používání. Povrch čepele má tradiční \u003cstrong data-start=\"717\" data-end=\"746\"\u003ekuro-uchi (černě kovanou)\u003c\/strong\u003e úpravu, která vzniká během tepelného zpracování a dodává noži autentický, surový vzhled.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-end=\"1020\"\u003eRukojeť je vyrobena z \u003cstrong data-start=\"859\" data-end=\"888\"\u003epáleného přírodního dřeva\u003c\/strong\u003e, které je navrženo s důrazem na odolnost vůči vlhkosti a přirozenou estetiku. 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páčení nebo jiným činnostem mimo krájení.\u003c\/p\u003e\n\u003cp data-start=\"3077\" data-end=\"3198\"\u003eVyvarujte se krájení na tvrdých površích, jako je sklo nebo kámen; doporučujeme používat dřevěná nebo plastová prkénka.\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":"gekko-bunka-170mm-aogami-no-1-mirror-finish","title":"Gekko Bunka 170mm Aogami no. 1 Mirror finish","description":"\u003cp data-start=\"0\" data-end=\"18\"\u003e\u003cstrong data-start=\"0\" data-end=\"18\"\u003ePopis produktu\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"20\" data-end=\"281\"\u003eTento japonský kuchyňský nůž typu \u003cstrong data-start=\"54\" data-end=\"63\"\u003eBunka\u003c\/strong\u003e o délce čepele přibližně 170 mm je \u003cstrong 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Každý kus vzniká individuálně ve spolupráci s tradičním kovářem, který navazuje na techniky sahající až do období Edo.\u003c\/p\u003e\n\u003cp data-start=\"283\" data-end=\"541\"\u003eČepel je vyrobena z uhlíkové oceli \u003cstrong data-start=\"318\" data-end=\"350\"\u003eAogami No. 2 (Blue Steel #2)\u003c\/strong\u003e, která je standardem v profesionálních nožích díky své tvrdosti, dlouhé výdrži ostří a velmi dobré brousitelnosti. Jádro čepele je doplněno měkkým železem pro lepší houževnatost a stabilitu.\u003c\/p\u003e\n\u003cp data-start=\"543\" data-end=\"794\"\u003ePovrch čepele kombinuje tradiční \u003cstrong data-start=\"576\" data-end=\"605\"\u003ekuro-uchi (černě kovanou)\u003c\/strong\u003e úpravu s výrazným \u003cstrong data-start=\"624\" data-end=\"657\"\u003eleštěným (mirror-like) ostřím\u003c\/strong\u003e, což vytváří kontrast mezi surovým a precizně opracovaným povrchem. Tento detail podtrhuje řemeslnou kvalitu a vizuční jedinečnost nože.\u003c\/p\u003e\n\u003cp data-start=\"796\" data-end=\"1034\"\u003eČepel je kována s důrazem na dosažení maximální ostrosti – je tenká a tvrdá, přičemž finální úhel ostří je pečlivě laděn pro optimální řezný výkon. Díky tomu nůž poskytuje \u003cstrong data-start=\"968\" data-end=\"998\"\u003erychlý, čistý a hladký řez\u003c\/strong\u003e, který zachovává strukturu surovin.\u003c\/p\u003e\n\u003cp data-start=\"1036\" data-end=\"1205\"\u003eRukojeť je vyrobena z \u003cstrong data-start=\"1058\" data-end=\"1089\"\u003emasivního kaštanového dřeva\u003c\/strong\u003e, které je odolné vůči vlhkosti a zajišťuje příjemný, stabilní úchop. Každý kus je originál s vlastní kresbou dřeva.\u003c\/p\u003e\n\u003cp data-start=\"1207\" data-end=\"1225\"\u003e\u003cstrong data-start=\"1207\" data-end=\"1225\"\u003eKategorie nože\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1227\" data-end=\"1411\"\u003e\u003cstrong data-start=\"1227\" data-end=\"1246\"\u003eKategorie nože:\u003c\/strong\u003e Limitovaná edice \/ unikát\u003cbr data-start=\"1272\" data-end=\"1275\"\u003e\u003cstrong data-start=\"1275\" data-end=\"1288\"\u003eTyp nože:\u003c\/strong\u003e \u003cstrong data-start=\"1289\" data-end=\"1336\"\u003eBunka (univerzální nůž s agresivní špičkou)\u003c\/strong\u003e\u003cbr data-start=\"1336\" data-end=\"1339\"\u003e\u003cstrong data-start=\"1339\" data-end=\"1360\"\u003eZnačka \/ výrobce:\u003c\/strong\u003e \u003cstrong data-start=\"1361\" data-end=\"1370\"\u003eGekko\u003c\/strong\u003e\u003cbr data-start=\"1370\" data-end=\"1373\"\u003e\u003cstrong data-start=\"1373\" data-end=\"1389\"\u003eZemě původu:\u003c\/strong\u003e Vyrobeno v Japonsku\u003c\/p\u003e\n\u003cp data-start=\"1413\" data-end=\"1526\"\u003eBunka je univerzální nůž vhodný pro krájení masa, ryb i zeleniny, s důrazem na přesnou práci díky výrazné špičce.\u003c\/p\u003e\n\u003cp data-start=\"1528\" data-end=\"1548\"\u003e\u003cstrong data-start=\"1528\" data-end=\"1548\"\u003eSpecifikace nože\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1550\" data-end=\"1754\"\u003e\u003cstrong data-start=\"1550\" data-end=\"1568\"\u003eCelková délka:\u003c\/strong\u003e cca 310 mm\u003cbr data-start=\"1579\" data-end=\"1582\"\u003e\u003cstrong data-start=\"1582\" data-end=\"1599\"\u003eDélka čepele:\u003c\/strong\u003e cca 170 mm\u003cbr data-start=\"1610\" data-end=\"1613\"\u003e\u003cstrong data-start=\"1613\" data-end=\"1630\"\u003eVýška čepele:\u003c\/strong\u003e cca 45,5 mm\u003cbr data-start=\"1642\" data-end=\"1645\"\u003e\u003cstrong data-start=\"1645\" data-end=\"1665\"\u003eTloušťka čepele:\u003c\/strong\u003e cca 1,9 mm\u003cbr data-start=\"1676\" data-end=\"1679\"\u003e\u003cstrong data-start=\"1679\" data-end=\"1692\"\u003eHmotnost:\u003c\/strong\u003e cca 152 g\u003cbr data-start=\"1702\" data-end=\"1705\"\u003e\u003cstrong data-start=\"1705\" data-end=\"1717\"\u003eOstření:\u003c\/strong\u003e oboustranné (pro praváky i leváky)\u003c\/p\u003e\n\u003cp data-start=\"1756\" data-end=\"1777\"\u003e\u003cstrong data-start=\"1756\" data-end=\"1777\"\u003ePoužité materiály\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1779\" data-end=\"1937\"\u003e\u003cstrong data-start=\"1779\" data-end=\"1796\"\u003eJádro čepele:\u003c\/strong\u003e \u003cstrong data-start=\"1797\" data-end=\"1844\"\u003eAogami No. 2 (Blue Steel #2, uhlíková ocel)\u003c\/strong\u003e\u003cbr data-start=\"1844\" data-end=\"1847\"\u003e\u003cstrong data-start=\"1847\" data-end=\"1857\"\u003ePlášť:\u003c\/strong\u003e měkké železo\u003cbr data-start=\"1870\" data-end=\"1873\"\u003e\u003cstrong data-start=\"1873\" data-end=\"1891\"\u003ePovrch čepele:\u003c\/strong\u003e \u003cstrong data-start=\"1892\" data-end=\"1935\"\u003ekuro-uchi + leštěné (mirror-like) ostří\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1939\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1939\" data-end=\"1951\"\u003eRukojeť:\u003c\/strong\u003e \u003cstrong data-start=\"1952\" data-end=\"1980\"\u003epřírodní kaštanové dřevo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1984\" data-end=\"2005\"\u003e\u003cstrong data-start=\"1984\" data-end=\"2005\"\u003eVlastnosti čepele\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2279\"\u003eČepel nabízí extrémně čistý a hladký řez s vysokou přesností.\u003cbr data-start=\"2068\" data-end=\"2071\"\u003e\u003cstrong data-start=\"2071\" data-end=\"2087\"\u003eAogami No. 2\u003c\/strong\u003e poskytuje dlouhou výdrž ostří a výbornou brousitelnost.\u003cbr data-start=\"2143\" data-end=\"2146\"\u003eKovaná konstrukce umožňuje kombinaci vysoké tvrdosti a tenkého profilu.\u003cbr data-start=\"2217\" data-end=\"2220\"\u003eUnikátní ruční výroba zajišťuje jedinečnost každého kusu.\u003c\/p\u003e\n\u003cp data-start=\"2281\" data-end=\"2309\"\u003e\u003cstrong data-start=\"2281\" data-end=\"2309\"\u003eDoporučení k novým nožům\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2484\"\u003ePro dosažení maximálního výkonu doporučujeme nůž před prvním použitím jemně přebrousit na vodním kameni.\u003cbr data-start=\"2415\" data-end=\"2418\"\u003eUhlíková ocel velmi dobře reaguje na jemné dokončovací broušení.\u003c\/p\u003e\n\u003cp data-start=\"2486\" data-end=\"2514\"\u003e\u003cstrong data-start=\"2486\" data-end=\"2514\"\u003eDoporučení k údržbě nožů\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2516\" data-end=\"2657\"\u003ePo každém použití nůž opláchněte, důkladně osušte a uložte na suché místo.\u003cbr data-start=\"2590\" data-end=\"2593\"\u003ePři delším skladování doporučujeme čepel lehce ošetřit olejem.\u003c\/p\u003e\n\u003cp data-start=\"2659\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2659\" data-end=\"2697\"\u003eUpozornění – nože z uhlíkové oceli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2699\" data-end=\"2849\"\u003eUhlíková ocel není nerezová a může při nesprávné péči ztmavnout nebo rezivět.\u003cbr data-start=\"2776\" data-end=\"2779\"\u003eTyto změny jsou přirozené a nemají negativní vliv na funkčnost nože.\u003c\/p\u003e\n\u003cp data-start=\"2851\" data-end=\"2865\"\u003e\u003cstrong data-start=\"2851\" data-end=\"2865\"\u003eUpozornění\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2867\" data-end=\"2948\"\u003eNevhodné do myčky ani sušičky nádobí, protože může dojít k poškození materiálů.\u003c\/p\u003e\n\u003cp data-start=\"2950\" data-end=\"3025\"\u003eNůž není určen ke krájení kostí, zmražených potravin ani tvrdých surovin.\u003c\/p\u003e\n\u003cp 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