{"title":"Vykošťovací nože","description":"\u003cp\u003eNože určené k vykošťovaní například drůbeže (honesuki) nebo ryb (deba).\u003c\/p\u003e","products":[{"product_id":"naosumi-vykostovaci-nuz","title":"Naosumi boning knife","description":"\u003ch2 data-start=\"277\" data-end=\"325\"\u003e Japanese boning knife – SK-1 steel (150 mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"327\" data-end=\"344\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"346\" data-end=\"598\"\u003e This Japanese boning knife with a blade length of approximately \u003cstrong data-start=\"402\" data-end=\"412\"\u003e150 mm\u003c\/strong\u003e is designed for efficient and precise processing of meat and game. Thanks to its narrow geometry and sturdy design, it is suitable for separating meat from bones, working with tendons and detailed butchering tasks.\u003c\/p\u003e\n\n \u003cp data-start=\"600\" data-end=\"945\"\u003eThe blade is made of Japanese \u003cstrong data-start=\"644\" data-end=\"652\"\u003eSK-1\u003c\/strong\u003e carbon steel, which is known for its very high sharpness, fine edge and easy sharpening. This steel is popular for work knives, where the emphasis is on cutting performance and quick edge recovery. Although it is a carbon steel more susceptible to corrosion, with proper care it offers long life and stable performance.\u003c\/p\u003e\n\n\u003cp data-start=\"947\" data-end=\"1191\"\u003e The handle has a wider profile that allows a firm and secure grip even with stronger pressure. Thanks to this, the knife provides very good control over the cut and is suitable for both professional chefs and hunters and users who process meat regularly.\u003c\/p\u003e\n\n\u003chr data-start=\"1193\" data-end=\"1196\"\u003e\n\n\u003ch2 data-start=\"1198\" data-end=\"1215\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1217\" data-end=\"1353\"\u003e \u003cstrong data-start=\"1217\" data-end=\"1236\"\u003eKnife category:\u003c\/strong\u003e standard Japanese work knife\u003cbr data-start=\"1278\" data-end=\"1281\"\u003e \u003cstrong data-start=\"1281\" data-end=\"1294\"\u003eKnife type:\u003c\/strong\u003e boning knife\u003cbr data-start=\"1310\" data-end=\"1313\"\u003e \u003cstrong data-start=\"1313\" data-end=\"1329\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n \u003cp data-start=\"1217\" data-end=\"1353\"\u003e\u003cstrong data-start=\"1330\" data-end=\"1353\"\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=\"1355\" data-end=\"1358\"\u003e\n\n\u003ch2 data-start=\"1360\" data-end=\"1379\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1381\" data-end=\"1681\"\u003e \u003cstrong data-start=\"1381\" data-end=\"1399\"\u003eTotal length:\u003c\/strong\u003e approx. 270 mm\u003cbr data-start=\"1410\" data-end=\"1413\"\u003e \u003cstrong data-start=\"1413\" data-end=\"1430\"\u003eBlade length:\u003c\/strong\u003e approx. 150 mm\u003cbr data-start=\"1441\" data-end=\"1444\"\u003e \u003cstrong data-start=\"1444\" data-end=\"1461\"\u003eBlade width:\u003c\/strong\u003e approx. 28 mm (at the base)\u003cbr data-start=\"1483\" data-end=\"1486\"\u003e \u003cstrong data-start=\"1486\" data-end=\"1506\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.5 mm\u003cbr data-start=\"1517\" data-end=\"1520\"\u003e \u003cstrong data-start=\"1520\" data-end=\"1539\"\u003eHandle length:\u003c\/strong\u003e approx. 120 mm\u003cbr data-start=\"1550\" data-end=\"1553\"\u003e \u003cstrong data-start=\"1553\" data-end=\"1572\"\u003eHandle width:\u003c\/strong\u003e approx. 28 mm (max.)\u003cbr data-start=\"1589\" data-end=\"1592\"\u003e \u003cstrong data-start=\"1592\" data-end=\"1614\"\u003eHandle thickness:\u003c\/strong\u003e approx. 19 mm\u003cbr data-start=\"1624\" data-end=\"1627\"\u003e \u003cstrong data-start=\"1627\" data-end=\"1640\"\u003eWeight:\u003c\/strong\u003e approx. 170 g \u003cbr data-start=\"1650\" data-end=\"1653\"\u003e\u003cstrong data-start=\"1653\" data-end=\"1666\"\u003eGrinding:\u003c\/strong\u003e single-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1683\" data-end=\"1686\"\u003e\n\n\u003ch2 data-start=\"1688\" data-end=\"1708\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1710\" data-end=\"1824\"\u003e \u003cstrong data-start=\"1710\" data-end=\"1720\"\u003eBlade:\u003c\/strong\u003e Japanese SK-1 carbon steel\u003cbr data-start=\"1748\" data-end=\"1751\"\u003e \u003cstrong data-start=\"1751\" data-end=\"1773\"\u003eBlade construction:\u003c\/strong\u003e full length core\u003cbr data-start=\"1790\" data-end=\"1793\"\u003e \u003cstrong data-start=\"1793\" data-end=\"1811\"\u003eBlade base:\u003c\/strong\u003e standard\u003c\/p\u003e\n\n\u003cp data-start=\"1826\" data-end=\"1856\"\u003e \u003cstrong data-start=\"1826\" data-end=\"1838\"\u003eHandle:\u003c\/strong\u003e black plywood\u003c\/p\u003e\n\n\u003chr data-start=\"1858\" data-end=\"1861\"\u003e\n\n\u003ch2 data-start=\"1863\" data-end=\"1883\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1885\" data-end=\"2111\"\u003e The blade is single-sidedly ground and optimized for precise work with meat.\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e SK-1 carbon steel allows for a very sharp edge and quick edge recovery.\u003cbr data-start=\"2031\" data-end=\"2034\"\u003e The construction is designed as a durable work tool for regular use.\u003c\/p\u003e\n\n\u003chr data-start=\"2113\" data-end=\"2116\"\u003e\n\n\u003ch2 data-start=\"2118\" data-end=\"2145\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2147\" data-end=\"2344\"\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=\"2251\" data-end=\"2254\"\u003e Carbon steel responds very well to even basic grinding and quickly gains optimal sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"2346\" data-end=\"2349\"\u003e\n\n\u003ch2 data-start=\"2351\" data-end=\"2378\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2380\" data-end=\"2531\"\u003eAfter each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2454\" data-end=\"2457\"\u003e Avoid prolonged contact with moisture, which can cause corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"2533\" data-end=\"2536\"\u003e\n\n\u003ch2 data-start=\"2538\" data-end=\"2575\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2577\" data-end=\"2678\"\u003e Carbon steel is not stainless and can rust if not cared for properly.\u003cbr data-start=\"2639\" data-end=\"2642\"\u003e Always dry the knife thoroughly after use.\u003c\/p\u003e\n\n\u003chr data-start=\"2680\" data-end=\"2683\"\u003e\n\n\u003ch2 data-start=\"2685\" data-end=\"2698\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2700\" data-end=\"2804\"\u003e \u003cstrong data-start=\"2700\" data-end=\"2741\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003cbr data-start=\"2741\" data-end=\"2744\"\u003e \u003cstrong data-start=\"2744\" data-end=\"2804\"\u003eThe knife is not intended for cutting bones or frozen foods.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128026452293,"sku":"#12","price":2600.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0835.webp?v=1787015190"},{"product_id":"honesuki-uhlikova-ocel","title":"Naozumi Saku Honesuki 150 mm SK steel","description":"\u003ch2 data-start=\"389\" data-end=\"444\"\u003e Japanese boning knife Honesuki – SK steel (150 mm)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"446\" data-end=\"463\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"465\" data-end=\"730\"\u003eThis Japanese Honesuki boning knife with a blade length of approximately \u003cstrong data-start=\"535\" data-end=\"545\"\u003e150 mm\u003c\/strong\u003e is designed for precise processing of meat and game. The more robust blade shape and single-sided grinding allow for effective separation of meat from bones, work with tendons and detailed butchering tasks.\u003c\/p\u003e\n\n\u003cp data-start=\"732\" data-end=\"1021\"\u003e The blade is made of Japanese \u003cstrong data-start=\"776\" data-end=\"782\"\u003eSK\u003c\/strong\u003e carbon steel, which is known for its high sharpness, fine edge and very easy sharpening. Although this steel is more susceptible to corrosion, it has long been a popular material for work knives due to its excellent cutting performance and quick edge recovery.\u003c\/p\u003e\n\n\u003cp data-start=\"1023\" data-end=\"1279\"\u003e The ergonomically shaped handle with a wider grip makes the knife easy to handle and allows for precise cutting with minimal effort. The design is designed as a reliable working tool suitable for butchers, hunters and chefs who regularly work with meat.\u003c\/p\u003e\n\n\u003chr data-start=\"1281\" data-end=\"1284\"\u003e\n\n\u003ch2 data-start=\"1286\" data-end=\"1303\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1305\" data-end=\"1450\"\u003e\u003cstrong data-start=\"1305\" data-end=\"1324\"\u003eKnife category:\u003c\/strong\u003e standard Japanese work knife\u003cbr data-start=\"1366\" data-end=\"1369\"\u003e \u003cstrong data-start=\"1369\" data-end=\"1382\"\u003eKnife type:\u003c\/strong\u003e Honesuki boning knife\u003cbr data-start=\"1407\" data-end=\"1410\"\u003e \u003cstrong data-start=\"1410\" data-end=\"1426\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp data-start=\"1305\" data-end=\"1450\"\u003e This 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\/p\u003e\n\n\u003chr data-start=\"1452\" data-end=\"1455\"\u003e\n\n\u003ch2 data-start=\"1457\" data-end=\"1476\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1478\" data-end=\"1778\"\u003e \u003cstrong data-start=\"1478\" data-end=\"1496\"\u003eTotal length:\u003c\/strong\u003e approx. 263 mm\u003cbr data-start=\"1507\" data-end=\"1510\"\u003e \u003cstrong data-start=\"1510\" data-end=\"1527\"\u003eBlade length:\u003c\/strong\u003e approx. 150 mm\u003cbr data-start=\"1538\" data-end=\"1541\"\u003e \u003cstrong data-start=\"1541\" data-end=\"1558\"\u003eBlade width:\u003c\/strong\u003e approx. 38 mm (at the base)\u003cbr data-start=\"1580\" data-end=\"1583\"\u003e \u003cstrong data-start=\"1583\" data-end=\"1603\"\u003eBlade thickness:\u003c\/strong\u003e approx. 2.0 mm\u003cbr data-start=\"1614\" data-end=\"1617\"\u003e \u003cstrong data-start=\"1617\" data-end=\"1636\"\u003eHandle length:\u003c\/strong\u003e approx. 110 mm \u003cbr data-start=\"1647\" data-end=\"1650\"\u003e\u003cstrong data-start=\"1650\" data-end=\"1669\"\u003eHandle width:\u003c\/strong\u003e approx. 27 mm (max.)\u003cbr data-start=\"1686\" data-end=\"1689\"\u003e \u003cstrong data-start=\"1689\" data-end=\"1711\"\u003eHandle thickness:\u003c\/strong\u003e approx. 18 mm\u003cbr data-start=\"1721\" data-end=\"1724\"\u003e \u003cstrong data-start=\"1724\" data-end=\"1737\"\u003eWeight:\u003c\/strong\u003e approx. 147 g\u003cbr data-start=\"1747\" data-end=\"1750\"\u003e \u003cstrong data-start=\"1750\" data-end=\"1763\"\u003eGrinding:\u003c\/strong\u003e single-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1780\" data-end=\"1783\"\u003e\n\n\u003ch2 data-start=\"1785\" data-end=\"1805\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1807\" data-end=\"1919\"\u003e \u003cstrong data-start=\"1807\" data-end=\"1817\"\u003eBlade:\u003c\/strong\u003e Japanese SK carbon steel\u003cbr data-start=\"1843\" data-end=\"1846\"\u003e \u003cstrong data-start=\"1846\" data-end=\"1868\"\u003eBlade construction:\u003c\/strong\u003e full length core\u003cbr data-start=\"1885\" data-end=\"1888\"\u003e \u003cstrong data-start=\"1888\" data-end=\"1906\"\u003eBlade base:\u003c\/strong\u003e standard\u003c\/p\u003e\n\n\u003cp data-start=\"1921\" data-end=\"1951\"\u003e \u003cstrong data-start=\"1921\" data-end=\"1933\"\u003eHandle:\u003c\/strong\u003e black plywood\u003c\/p\u003e\n\n\u003chr data-start=\"1953\" data-end=\"1956\"\u003e\n\n\u003ch2 data-start=\"1958\" data-end=\"1978\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1980\" data-end=\"2211\"\u003e The blade is single-sided sharpened and optimized for working with meat.\u003cbr data-start=\"2046\" data-end=\"2049\"\u003e SK carbon steel allows for a very sharp cutting edge and easy sharpening.\u003cbr data-start=\"2128\" data-end=\"2131\"\u003e The more robust shape of the Honesuki supports precise and controlled work around bones.\u003c\/p\u003e\n\n\u003chr data-start=\"2213\" data-end=\"2216\"\u003e\n\n\u003ch2 data-start=\"2218\" data-end=\"2245\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2247\" data-end=\"2444\"\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=\"2351\" data-end=\"2354\"\u003e Carbon steel responds very well to even basic grinding and quickly gains optimal sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"2446\" data-end=\"2449\"\u003e\n\n\u003ch2 data-start=\"2451\" data-end=\"2478\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2480\" data-end=\"2630\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2554\" data-end=\"2557\"\u003e Avoid prolonged contact with moisture, which can lead to corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"2632\" data-end=\"2635\"\u003e\n\n\u003ch2 data-start=\"2637\" data-end=\"2674\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2676\" data-end=\"2777\"\u003e Carbon steel is not stainless and can rust if not cared for properly.\u003cbr data-start=\"2738\" data-end=\"2741\"\u003e Always dry the knife thoroughly after use.\u003c\/p\u003e\n\n\u003chr data-start=\"2779\" data-end=\"2782\"\u003e\n\n\u003ch2 data-start=\"2784\" data-end=\"2797\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2799\" data-end=\"2903\"\u003e \u003cstrong data-start=\"2799\" data-end=\"2840\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003cbr data-start=\"2840\" data-end=\"2843\"\u003e \u003cstrong data-start=\"2843\" data-end=\"2903\"\u003eThe knife is not intended for cutting bones or frozen foods.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128060137797,"sku":"#05","price":3400.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0826.webp?v=1787015162"},{"product_id":"deba-hammered","title":"Deba 150 mm Shirogami No. 2 Tsuchime black fittings","description":"\u003ch2 data-start=\"370\" data-end=\"445\"\u003e Japanese Deba fish knife – Shirogami No. 2 (150 mm, black forged blade)\u003c\/h2\u003e\n\n\u003ch2 data-start=\"447\" data-end=\"464\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"466\" data-end=\"763\"\u003e This traditional Japanese Deba knife with a blade length of approximately \u003cstrong data-start=\"529\" data-end=\"539\"\u003e150 mm\u003c\/strong\u003e is intended primarily for fish processing, including slicing, separating heads and working with bones. The design of the knife corresponds to the classic concept of Deba knives, which combine high weight, a massive blade and extreme stability during cutting.\u003c\/p\u003e\n\n\u003cp data-start=\"765\" data-end=\"1156\"\u003e The blade is made of \u003cstrong data-start=\"800\" data-end=\"819\"\u003eShirogami No. 2\u003c\/strong\u003e carbon steel, which is valued for its exceptionally fine edge, high sharpness and very easy sharpening. Thanks to careful hand forging and welding, the blade has a uniform and dense material structure, which ensures excellent cutting properties and high durability. Its performance is close to Shirogami No. 1 steel, while offering a very balanced ratio of sharpness and controllability.\u003c\/p\u003e\n\n \u003cp data-start=\"1158\" data-end=\"1429\"\u003eThe blade surface has a traditional \u003cstrong data-start=\"1184\" data-end=\"1219\"\u003eblack forged finish (kurouchi)\u003c\/strong\u003e , which underlines the artisanal character of the knife and partially protects the surface against external influences. The massive geometry with a thick back allows safe work even during more demanding tasks where higher strength is required.\u003c\/p\u003e\n\n\u003cp data-start=\"1431\" data-end=\"1701\"\u003e The handle is made of \u003cstrong data-start=\"1454\" data-end=\"1483\"\u003echerry wood (Sakura)\u003c\/strong\u003e , which is pleasant to the hand, lightweight and durable enough for everyday use. The round shape of the handle corresponds to the traditional Japanese Deba knife style and the plastic ring protects the joint between the blade and the handle from moisture.\u003c\/p\u003e\n\n\u003chr data-start=\"1703\" data-end=\"1706\"\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=\"1857\" data-end=\"1860\"\u003e\n\n\u003ch2 data-start=\"1862\" data-end=\"1881\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1883\" data-end=\"2197\"\u003e \u003cstrong data-start=\"1883\" data-end=\"1901\"\u003eTotal length:\u003c\/strong\u003e approx. 300 mm\u003cbr data-start=\"1912\" data-end=\"1915\"\u003e \u003cstrong data-start=\"1915\" data-end=\"1932\"\u003eBlade length:\u003c\/strong\u003e approx. 150 mm\u003cbr data-start=\"1943\" data-end=\"1946\"\u003e \u003cstrong data-start=\"1946\" data-end=\"1963\"\u003eBlade width:\u003c\/strong\u003e approx. 50 mm (at the base)\u003cbr data-start=\"1985\" data-end=\"1988\"\u003e \u003cstrong data-start=\"1988\" data-end=\"2008\"\u003eBlade thickness:\u003c\/strong\u003e approx. 7.2 mm\u003cbr data-start=\"2019\" data-end=\"2022\"\u003e \u003cstrong data-start=\"2022\" data-end=\"2041\"\u003eHandle length:\u003c\/strong\u003e approx. 122 mm\u003cbr data-start=\"2052\" data-end=\"2055\"\u003e \u003cstrong data-start=\"2055\" data-end=\"2074\"\u003eHandle width:\u003c\/strong\u003e approx. 28 mm (max.) \u003cbr data-start=\"2091\" data-end=\"2094\"\u003e\u003cstrong data-start=\"2094\" data-end=\"2116\"\u003eHandle thickness:\u003c\/strong\u003e approx. 23 mm\u003cbr data-start=\"2126\" data-end=\"2129\"\u003e \u003cstrong data-start=\"2129\" data-end=\"2142\"\u003eWeight:\u003c\/strong\u003e approx. 260 g\u003cbr data-start=\"2152\" data-end=\"2155\"\u003e \u003cstrong data-start=\"2155\" data-end=\"2168\"\u003eGrinding:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2199\" data-end=\"2202\"\u003e\n\n\u003ch2 data-start=\"2204\" data-end=\"2224\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2226\" data-end=\"2358\"\u003e \u003cstrong data-start=\"2226\" data-end=\"2244\"\u003eBlade – core:\u003c\/strong\u003e Shirogami No. 2 (white carbon steel)\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e \u003cstrong data-start=\"2284\" data-end=\"2302\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003cbr data-start=\"2315\" data-end=\"2318\"\u003e \u003cstrong data-start=\"2318\" data-end=\"2336\"\u003eBlade surface:\u003c\/strong\u003e black forged finish\u003c\/p\u003e\n\n\u003cp data-start=\"2360\" data-end=\"2431\"\u003e \u003cstrong data-start=\"2360\" data-end=\"2372\"\u003eHandle:\u003c\/strong\u003e cherry wood (Sakura)\u003cbr data-start=\"2396\" data-end=\"2399\"\u003e \u003cstrong data-start=\"2399\" data-end=\"2411\"\u003eRing:\u003c\/strong\u003e plastic ring\u003c\/p\u003e\n\n\u003chr data-start=\"2433\" data-end=\"2436\"\u003e\n\n\u003ch2 data-start=\"2438\" data-end=\"2458\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2460\" data-end=\"2680\"\u003e The blade is single-sided ground and optimized for fish processing.\u003cbr data-start=\"2527\" data-end=\"2530\"\u003e The solid construction allows safe work with fish heads and bones.\u003cbr data-start=\"2597\" data-end=\"2600\"\u003e Shirogami No. 2 carbon steel offers extreme sharpness and very easy sharpening.\u003c\/p\u003e\n\n\u003chr data-start=\"2682\" data-end=\"2685\"\u003e\n\n\u003ch2 data-start=\"2687\" data-end=\"2714\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n \u003cp data-start=\"2716\" data-end=\"2916\"\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=\"2820\" data-end=\"2823\"\u003e Shirogami No. 2 responds very well even to fine grinding and quickly reaches optimal sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"2918\" data-end=\"2921\"\u003e\n\n\u003ch2 data-start=\"2923\" data-end=\"2950\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2952\" data-end=\"3108\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"3026\" data-end=\"3029\"\u003e For longer storage, we recommend lightly treating the blade with oil intended for knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3110\" data-end=\"3113\"\u003e\n\n\u003ch2 data-start=\"3115\" data-end=\"3152\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"3154\" data-end=\"3302\"\u003e Carbon steel is not stainless and can darken or rust if not cared for properly.\u003cbr data-start=\"3231\" data-end=\"3234\"\u003e These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3304\" data-end=\"3307\"\u003e\n\n\u003ch2 data-start=\"3309\" data-end=\"3322\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3324\" data-end=\"3430\"\u003e \u003cstrong data-start=\"3324\" data-end=\"3384\"\u003eEach piece is hand-forged, dimensions may vary slightly.\u003c\/strong\u003e\u003cbr data-start=\"3384\" data-end=\"3387\"\u003e \u003cstrong data-start=\"3387\" data-end=\"3428\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54128068297029,"sku":"#03","price":3800.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/8DF74D8A-9E19-4749-88C0-8E651CBD5150.png?v=1778600573"},{"product_id":"sakai-shigekatsu-deba-165mm-shirogami-no-2-single-edged","title":"Sakai Shigekatsu Deba 165mm Shirogami no. 2 Single-sided cut","description":"\u003ch2 data-start=\"182\" data-end=\"199\"\u003eProduct description\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eA single-sided sharpened knife exclusively for right-handed people.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"201\" data-end=\"560\"\u003e This \u003cstrong data-start=\"207\" data-end=\"252\"\u003etraditional Japanese Deba kitchen knife\u003c\/strong\u003e is handmade by master craftsmen in the Sakai region, considered the cradle of Japanese cutlery. The Deba is a robust, single-edged knife designed primarily for fish processing - from slicing to filleting to separating heads. However, thanks to its construction, it can also be used for preparing meat and poultry.\u003c\/p\u003e\n\n \u003cp data-start=\"562\" data-end=\"929\"\u003eThe blade is made of \u003cstrong data-start=\"597\" data-end=\"636\"\u003eShirogami No. 2 (White Steel No. 2)\u003c\/strong\u003e carbon steel, which is known for its exceptionally fine edge, high sharpness and very easy sharpening. The core is lined with \u003cstrong data-start=\"740\" data-end=\"758\"\u003esoft iron\u003c\/strong\u003e , which increases the toughness of the blade and simplifies blade maintenance. Despite the knife's robust construction and higher weight, it is well balanced and feels sure and stable when working.\u003c\/p\u003e\n\n\u003cp data-start=\"931\" data-end=\"1205\"\u003e The single-sided sharpening is designed \u003cstrong data-start=\"960\" data-end=\"975\"\u003efor right-handed people\u003c\/strong\u003e and allows for precise, controlled cutting with minimal damage to the structure of the raw material. This model is suitable not only for home cooks, but also for beginners who want to enter the world of traditional Japanese carbon steel knives.\u003c\/p\u003e\n\n \u003cp data-start=\"1207\" data-end=\"1428\"\u003eThe handle is made of \u003cstrong data-start=\"1229\" data-end=\"1251\"\u003emagnolia 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 and extends the life of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"1430\" data-end=\"1433\"\u003e\n\n\u003ch2 data-start=\"1435\" data-end=\"1452\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1454\" data-end=\"1708\"\u003e This knife belongs to the category \u003cstrong data-start=\"1483\" data-end=\"1524\"\u003eof standard Japanese knives\u003c\/strong\u003e , which are made using traditional methods, but are not limited edition or unique one-off pieces. It is a long-term available model designed for regular use in the kitchen.\u003c\/p\u003e\n\n\u003cp data-start=\"1710\" data-end=\"1807\"\u003e \u003cstrong data-start=\"1710\" data-end=\"1723\"\u003eKnife type:\u003c\/strong\u003e Deba (single-sided sharpened fish knife)\u003cbr data-start=\"1764\" data-end=\"1767\"\u003e \u003cstrong data-start=\"1767\" data-end=\"1783\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1784\" data-end=\"1807\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1809\" data-end=\"1812\"\u003e\n\n\u003ch2 data-start=\"1814\" data-end=\"1833\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1835\" data-end=\"2069\"\u003e \u003cstrong data-start=\"1835\" data-end=\"1853\"\u003eTotal length:\u003c\/strong\u003e approx. 310 mm \u003cbr data-start=\"1864\" data-end=\"1867\"\u003e\u003cstrong data-start=\"1867\" data-end=\"1884\"\u003eBlade length:\u003c\/strong\u003e approx. 165 mm\u003cbr data-start=\"1895\" data-end=\"1898\"\u003e \u003cstrong data-start=\"1898\" data-end=\"1915\"\u003eBlade width:\u003c\/strong\u003e approx. 50 mm (at the heel)\u003cbr data-start=\"1934\" data-end=\"1937\"\u003e \u003cstrong data-start=\"1937\" data-end=\"1957\"\u003eBlade thickness:\u003c\/strong\u003e approx. 6.5 mm\u003cbr data-start=\"1968\" data-end=\"1971\"\u003e \u003cstrong data-start=\"1971\" data-end=\"1990\"\u003eHandle length:\u003c\/strong\u003e approx. 125 mm\u003cbr data-start=\"2001\" data-end=\"2004\"\u003e \u003cstrong data-start=\"2004\" data-end=\"2017\"\u003eWeight:\u003c\/strong\u003e approx. 270 g\u003cbr data-start=\"2027\" data-end=\"2030\"\u003e \u003cstrong data-start=\"2030\" data-end=\"2042\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2071\" data-end=\"2074\"\u003e\n\n\u003ch2 data-start=\"2076\" data-end=\"2096\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2098\" data-end=\"2203\"\u003e \u003cstrong data-start=\"2098\" data-end=\"2116\"\u003eBlade – core:\u003c\/strong\u003e Shirogami No. 2 (White Steel No. 2, carbon steel)\u003cbr data-start=\"2167\" data-end=\"2170\"\u003e \u003cstrong data-start=\"2170\" data-end=\"2188\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003c\/p\u003e\n\n\u003cp data-start=\"2205\" data-end=\"2261\"\u003e \u003cstrong data-start=\"2205\" data-end=\"2217\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"2234\" data-end=\"2237\"\u003e \u003cstrong data-start=\"2237\" data-end=\"2255\"\u003eHandle mouth:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"2263\" data-end=\"2266\"\u003e\n\n\u003ch2 data-start=\"2268\" data-end=\"2288\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2290\" data-end=\"2502\"\u003e The blade offers very high sharpness and a precise cut in one stroke. \u003cbr data-start=\"2351\" data-end=\"2354\"\u003eThe robust construction and higher weight help when cutting fish and working with bones.\u003cbr data-start=\"2434\" data-end=\"2437\"\u003e Shirogami No. 2 allows for easy sharpening and quick edge recovery.\u003c\/p\u003e\n\n\u003chr data-start=\"2504\" data-end=\"2507\"\u003e\n\n\u003ch2 data-start=\"2509\" data-end=\"2536\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2538\" data-end=\"2723\"\u003e To achieve maximum sharpness, we recommend that you gently sharpen the knife on a whetstone before using it for the first time.\u003cbr data-start=\"2642\" data-end=\"2645\"\u003e For single-sided sharpened knives, it is important to maintain the original geometry of the cut.\u003c\/p\u003e\n\n\u003chr data-start=\"2725\" data-end=\"2728\"\u003e\n\n\u003ch2 data-start=\"2730\" data-end=\"2757\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2759\" data-end=\"2914\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2839\" data-end=\"2842\"\u003e For longer storage, we recommend lightly treating the blade with protective oil.\u003c\/p\u003e\n\n\u003chr data-start=\"2916\" data-end=\"2919\"\u003e\n\n\u003ch2 data-start=\"2921\" data-end=\"2958\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2960\" data-end=\"3115\"\u003e Carbon steel is not stainless and may darken or develop a patina over time.\u003cbr data-start=\"3032\" data-end=\"3035\"\u003e These changes are natural and do not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3117\" data-end=\"3120\"\u003e\n\n\u003ch2 data-start=\"3122\" data-end=\"3135\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3137\" data-end=\"3244\"\u003e \u003cstrong data-start=\"3137\" data-end=\"3242\"\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=\"3246\" data-end=\"3374\"\u003e\u003cstrong data-start=\"3246\" data-end=\"3372\"\u003eThe knife is not intended for cutting frozen foods, hard bones or other extremely hard ingredients outside of normal fish processing.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3376\" data-end=\"3430\"\u003e \u003cstrong data-start=\"3376\" data-end=\"3430\"\u003eThe single-sided sharpening is intended exclusively for right-handed people.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401387004229,"sku":"#28","price":2900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0923.webp?v=1787017113"},{"product_id":"sakai-shigekatsu-deba-135mm-shirogami-no-2-single-edged","title":"Sakai Shigekatsu Deba 135mm Shirogami no. 2 Single-edged","description":"\u003ch2 data-start=\"158\" data-end=\"175\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"177\" data-end=\"495\"\u003e This \u003cstrong data-start=\"183\" data-end=\"225\"\u003esmaller Japanese Deba kitchen knife\u003c\/strong\u003e is handmade by skilled craftsmen in the Sakai region, the historical center of Japanese knifemaking tradition. It is a single-edged, \u003cstrong data-start=\"381\" data-end=\"396\"\u003eright-handed\u003c\/strong\u003e knife designed primarily for filleting smaller fish, slicing, and precise kitchen work at home.\u003c\/p\u003e\n\n \u003cp data-start=\"497\" data-end=\"870\"\u003eThe blade is made of \u003cstrong data-start=\"532\" data-end=\"571\"\u003eShirogami No. 2 (White Steel No. 2)\u003c\/strong\u003e carbon steel, which is valued for its very fine edge, high sharpness and extremely easy sharpening. The core is lined with \u003cstrong data-start=\"674\" data-end=\"692\"\u003esoft iron\u003c\/strong\u003e , which increases the toughness of the blade and makes maintenance easier. Thanks to this construction, the knife is also suitable for users who are just getting acquainted with traditional Japanese carbon steel knives.\u003c\/p\u003e\n\n\u003cp data-start=\"872\" data-end=\"1120\"\u003e The more compact dimensions and lower weight compared to classic Deba knives allow for better control during detailed work. The robust blade geometry provides sufficient stability when working with the bones of smaller fish, while the sharp edge allows for a clean and precise cut.\u003c\/p\u003e\n\n \u003cp data-start=\"1122\" data-end=\"1350\"\u003eThe handle is made of \u003cstrong data-start=\"1144\" data-end=\"1166\"\u003emagnolia 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 and contributes to a longer life of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"1352\" data-end=\"1355\"\u003e\n\n\u003ch2 data-start=\"1357\" data-end=\"1374\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1376\" data-end=\"1603\"\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 data-start=\"1605\" data-end=\"1702\"\u003e \u003cstrong data-start=\"1605\" data-end=\"1618\"\u003eKnife type:\u003c\/strong\u003e Deba (single-sided sharpened fish knife)\u003cbr data-start=\"1659\" data-end=\"1662\"\u003e \u003cstrong data-start=\"1662\" data-end=\"1678\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1679\" data-end=\"1702\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1704\" data-end=\"1707\"\u003e\n\n\u003ch2 data-start=\"1709\" data-end=\"1728\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1730\" data-end=\"1964\"\u003e \u003cstrong data-start=\"1730\" data-end=\"1748\"\u003eTotal length:\u003c\/strong\u003e approx. 273 mm \u003cbr data-start=\"1759\" data-end=\"1762\"\u003e\u003cstrong data-start=\"1762\" data-end=\"1779\"\u003eBlade length:\u003c\/strong\u003e approx. 135 mm\u003cbr data-start=\"1790\" data-end=\"1793\"\u003e \u003cstrong data-start=\"1793\" data-end=\"1810\"\u003eBlade width:\u003c\/strong\u003e approx. 45 mm (at the heel)\u003cbr data-start=\"1829\" data-end=\"1832\"\u003e \u003cstrong data-start=\"1832\" data-end=\"1852\"\u003eBlade thickness:\u003c\/strong\u003e approx. 6.0 mm\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e \u003cstrong data-start=\"1866\" data-end=\"1885\"\u003eHandle length:\u003c\/strong\u003e approx. 120 mm\u003cbr data-start=\"1896\" data-end=\"1899\"\u003e \u003cstrong data-start=\"1899\" data-end=\"1912\"\u003eWeight:\u003c\/strong\u003e approx. 211 g\u003cbr data-start=\"1922\" data-end=\"1925\"\u003e \u003cstrong data-start=\"1925\" data-end=\"1937\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"1966\" data-end=\"1969\"\u003e\n\n\u003ch2 data-start=\"1971\" data-end=\"1991\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1993\" data-end=\"2098\"\u003e \u003cstrong data-start=\"1993\" data-end=\"2011\"\u003eBlade – core:\u003c\/strong\u003e Shirogami No. 2 (White Steel No. 2, carbon steel)\u003cbr data-start=\"2062\" data-end=\"2065\"\u003e \u003cstrong data-start=\"2065\" data-end=\"2083\"\u003eBlade - sheath:\u003c\/strong\u003e soft iron\u003c\/p\u003e\n\n\u003cp data-start=\"2100\" data-end=\"2156\"\u003e \u003cstrong data-start=\"2100\" data-end=\"2112\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"2129\" data-end=\"2132\"\u003e \u003cstrong data-start=\"2132\" data-end=\"2150\"\u003eHandle mouth:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"2158\" data-end=\"2161\"\u003e\n\n\u003ch2 data-start=\"2163\" data-end=\"2183\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2185\" data-end=\"2372\"\u003e The blade allows for a precise and controlled cut in one stroke.\u003cbr data-start=\"2239\" data-end=\"2242\"\u003e The compact Deba is suitable for smaller fish and detailed portioning. \u003cbr data-start=\"2303\" data-end=\"2306\"\u003eShirogami No. 2 provides high sharpness and very easy sharpening.\u003c\/p\u003e\n\n\u003chr data-start=\"2374\" data-end=\"2377\"\u003e\n\n\u003ch2 data-start=\"2379\" data-end=\"2406\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2408\" data-end=\"2593\"\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=\"2512\" data-end=\"2515\"\u003e For single-sided sharpened knives, it is important to maintain the original geometry of the cut.\u003c\/p\u003e\n\n\u003chr data-start=\"2595\" data-end=\"2598\"\u003e\n\n\u003ch2 data-start=\"2600\" data-end=\"2627\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2629\" data-end=\"2784\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2709\" data-end=\"2712\"\u003e For longer storage, we recommend lightly treating the blade with protective oil.\u003c\/p\u003e\n\n\u003chr data-start=\"2786\" data-end=\"2789\"\u003e\n\n\u003ch2 data-start=\"2791\" data-end=\"2828\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2830\" data-end=\"2985\"\u003e Carbon steel is not stainless and may darken or develop a patina over time.\u003cbr data-start=\"2902\" data-end=\"2905\"\u003e These changes are natural and do not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2987\" data-end=\"2990\"\u003e\n\n\u003ch2 data-start=\"2992\" data-end=\"3005\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3007\" data-end=\"3114\"\u003e \u003cstrong data-start=\"3007\" data-end=\"3112\"\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=\"3116\" data-end=\"3235\"\u003e\u003cstrong data-start=\"3116\" data-end=\"3233\"\u003eThe knife is not intended for cutting frozen foods or extremely hard ingredients; it is intended primarily for processing fish.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3237\" data-end=\"3291\"\u003e \u003cstrong data-start=\"3237\" data-end=\"3291\"\u003eThe one-sided cut is intended exclusively for right-handed people.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401387397445,"sku":"#29","price":2500.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0928.webp?v=1787017084"},{"product_id":"sakai-shigekatsu-deba-120mm-shirogami-no-2-single-edged","title":"Sakai Shigekatsu Deba 120mm SK Steel Single-edged","description":"\u003ch2 data-start=\"195\" data-end=\"212\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eA single-sided sharpened knife exclusively for right-handed people!\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-start=\"214\" data-end=\"634\"\u003eThis \u003cstrong data-start=\"220\" data-end=\"262\"\u003esmaller Japanese Deba kitchen knife\u003c\/strong\u003e is handmade in the Sakai region, which has long been considered the center of traditional Japanese cutlery. Thanks to its compact dimensions, the knife is especially suitable for \u003cstrong data-start=\"423\" data-end=\"463\"\u003enovice users of Japanese knives\u003c\/strong\u003e and for home kitchens, where it is used primarily for processing smaller fish, fine slicing and filleting. However, it will also find its place in preparing smaller meat ingredients.\u003c\/p\u003e\n\n \u003cp data-start=\"636\" data-end=\"1030\"\u003eThe blade is made of Japanese \u003cstrong data-start=\"665\" data-end=\"686\"\u003eSK carbon steel\u003c\/strong\u003e , which is known for its very good cutting ability, easy sharpening and stable behavior in normal use. SK steel is a practical choice for those who want to try traditional Japanese steel without high demands on sharpening experience. The single-sided sharpening is designed \u003cstrong data-start=\"956\" data-end=\"971\"\u003efor right-handed people\u003c\/strong\u003e and allows for the precise, controlled cut typical of Deba knives.\u003c\/p\u003e\n\n\u003cp data-start=\"1032\" data-end=\"1268\"\u003e The more robust blade geometry provides the stability needed when working with herringbone, while the shorter length promotes good control during detailed work. The knife is well-balanced and, thanks to its lower weight, works well even during prolonged use.\u003c\/p\u003e\n\n \u003cp data-start=\"1270\" data-end=\"1497\"\u003eThe handle is made of \u003cstrong data-start=\"1292\" data-end=\"1314\"\u003emagnolia 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 and increases the overall life of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"1499\" data-end=\"1502\"\u003e\n\n\u003ch2 data-start=\"1504\" data-end=\"1521\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1523\" data-end=\"1750\"\u003e This knife belongs to the category \u003cstrong data-start=\"1552\" data-end=\"1593\"\u003eof standard Japanese knives\u003c\/strong\u003e , which are available for a long time and are intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.\u003c\/p\u003e\n\n\u003cp data-start=\"1752\" data-end=\"1849\"\u003e \u003cstrong data-start=\"1752\" data-end=\"1765\"\u003eKnife type:\u003c\/strong\u003e Deba (single-sided sharpened fish knife)\u003cbr data-start=\"1806\" data-end=\"1809\"\u003e \u003cstrong data-start=\"1809\" data-end=\"1825\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1826\" data-end=\"1849\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1851\" data-end=\"1854\"\u003e\n\n\u003ch2 data-start=\"1856\" data-end=\"1875\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1877\" data-end=\"2111\"\u003e \u003cstrong data-start=\"1877\" data-end=\"1895\"\u003eTotal length:\u003c\/strong\u003e approx. 245 mm \u003cbr data-start=\"1906\" data-end=\"1909\"\u003e\u003cstrong data-start=\"1909\" data-end=\"1926\"\u003eBlade length:\u003c\/strong\u003e approx. 120 mm\u003cbr data-start=\"1937\" data-end=\"1940\"\u003e \u003cstrong data-start=\"1940\" data-end=\"1957\"\u003eBlade width:\u003c\/strong\u003e approx. 42 mm (at the heel)\u003cbr data-start=\"1976\" data-end=\"1979\"\u003e \u003cstrong data-start=\"1979\" data-end=\"1999\"\u003eBlade thickness:\u003c\/strong\u003e approx. 6.0 mm\u003cbr data-start=\"2010\" data-end=\"2013\"\u003e \u003cstrong data-start=\"2013\" data-end=\"2032\"\u003eHandle length:\u003c\/strong\u003e approx. 110 mm\u003cbr data-start=\"2043\" data-end=\"2046\"\u003e \u003cstrong data-start=\"2046\" data-end=\"2059\"\u003eWeight:\u003c\/strong\u003e approx. 135 g\u003cbr data-start=\"2069\" data-end=\"2072\"\u003e \u003cstrong data-start=\"2072\" data-end=\"2084\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"2113\" data-end=\"2116\"\u003e\n\n\u003ch2 data-start=\"2118\" data-end=\"2138\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"2140\" data-end=\"2211\"\u003e \u003cstrong data-start=\"2140\" data-end=\"2150\"\u003eBlade:\u003c\/strong\u003e Japanese SK carbon steel\u003cbr data-start=\"2176\" data-end=\"2179\"\u003e \u003cstrong data-start=\"2179\" data-end=\"2196\"\u003eBlade sheath:\u003c\/strong\u003e soft iron\u003c\/p\u003e\n\n\u003cp data-start=\"2213\" data-end=\"2269\"\u003e \u003cstrong data-start=\"2213\" data-end=\"2225\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e \u003cstrong data-start=\"2245\" data-end=\"2263\"\u003eHandle mouth:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"2271\" data-end=\"2274\"\u003e\n\n\u003ch2 data-start=\"2276\" data-end=\"2296\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2298\" data-end=\"2476\"\u003e The blade allows for a precise and controlled cut in one stroke.\u003cbr data-start=\"2352\" data-end=\"2355\"\u003e The compact Deba is suitable for smaller fish and detailed portioning. \u003cbr data-start=\"2416\" data-end=\"2419\"\u003eSK steel provides good sharpness and very easy sharpening.\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=\"2697\"\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\"\u003e For single-sided sharpened knives, it is important to maintain the original geometry of the cut.\u003c\/p\u003e\n\n\u003chr data-start=\"2699\" data-end=\"2702\"\u003e\n\n\u003ch2 data-start=\"2704\" data-end=\"2731\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2733\" data-end=\"2888\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2813\" data-end=\"2816\"\u003e Regular care and sharpening will extend the life and maintain stable sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"2890\" data-end=\"2893\"\u003e\n\n\u003ch2 data-start=\"2895\" data-end=\"2932\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2934\" data-end=\"3098\"\u003e Carbon steel is not stainless and may darken or develop a patina over time.\u003cbr data-start=\"3006\" data-end=\"3009\"\u003e These changes are natural and do not negatively affect the functionality or cutting properties of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"3100\" data-end=\"3103\"\u003e\n\n\u003ch2 data-start=\"3105\" data-end=\"3118\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3120\" data-end=\"3227\"\u003e \u003cstrong data-start=\"3120\" data-end=\"3225\"\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=\"3229\" data-end=\"3350\"\u003e\u003cstrong data-start=\"3229\" data-end=\"3348\"\u003eThe knife is not intended for cutting frozen foods or extremely hard ingredients; it is designed primarily for processing fish.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3352\" data-end=\"3406\"\u003e \u003cstrong data-start=\"3352\" data-end=\"3406\"\u003eThe single-sided sharpening is intended exclusively for right-handed people.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401387987269,"sku":"#30","price":2400.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0934.webp?v=1787017070"},{"product_id":"sakai-shigekatsu-deba-105mm-shirogami-no-2-single-edged","title":"Sakai Shigekatsu Deba 105mm White Steel Single-edged","description":"\u003ch2 data-start=\"265\" data-end=\"282\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"284\" data-end=\"660\"\u003eThis \u003cstrong data-start=\"290\" data-end=\"321\"\u003esmall Japanese Deba knife\u003c\/strong\u003e is handmade in the Sakai region, which is known for its long history of traditional knifemaking. Its compact size makes it ideal for \u003cstrong data-start=\"455\" data-end=\"481\"\u003efilleting smaller fish\u003c\/strong\u003e and delicate work in the home kitchen. It is a practical working knife, especially suitable for \u003cstrong data-start=\"568\" data-end=\"583\"\u003ebeginners\u003c\/strong\u003e who want to get acquainted with traditional Japanese knives and carbon steels.\u003c\/p\u003e\n\n \u003cp data-start=\"662\" data-end=\"1003\"\u003eThe wide and robust blade is made of \u003cstrong data-start=\"700\" data-end=\"749\"\u003ewhite carbon steel (Shirogami \/ White Steel)\u003c\/strong\u003e , which is valued for its very high sharpness, clean cut and easy sharpening. Even with regular use, it retains excellent cutting properties. The single-sided sharpening is designed \u003cstrong data-start=\"919\" data-end=\"934\"\u003efor right-handed people\u003c\/strong\u003e and allows for precise cutting when processing fish and smaller meat.\u003c\/p\u003e\n\n\u003cp data-start=\"1005\" data-end=\"1227\"\u003e \u003cstrong data-start=\"1015\" data-end=\"1037\"\u003eThe magnolia wood\u003c\/strong\u003e handle is light, comfortable to hold and traditionally used in Japanese work knives. The plastic transition ring protects the connection between the blade and handle from moisture and increases the overall life of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"1229\" data-end=\"1232\"\u003e\n\n\u003ch2 data-start=\"1234\" data-end=\"1251\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1253\" data-end=\"1480\"\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 are intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.\u003c\/p\u003e\n\n\u003cp data-start=\"1482\" data-end=\"1522\"\u003e \u003cstrong data-start=\"1482\" data-end=\"1498\"\u003eCountry of origin:\u003c\/strong\u003e \u003cstrong data-start=\"1499\" data-end=\"1522\"\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1524\" data-end=\"1527\"\u003e\n\n\u003ch2 data-start=\"1529\" data-end=\"1543\"\u003e Specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1545\" data-end=\"1777\"\u003e \u003cstrong data-start=\"1545\" data-end=\"1563\"\u003eTotal length:\u003c\/strong\u003e approx. 220 mm\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e \u003cstrong data-start=\"1577\" data-end=\"1594\"\u003eBlade length:\u003c\/strong\u003e approx. 105 mm\u003cbr data-start=\"1605\" data-end=\"1608\"\u003e \u003cstrong data-start=\"1608\" data-end=\"1625\"\u003eBlade width:\u003c\/strong\u003e approx. 40 mm (at the heel)\u003cbr data-start=\"1644\" data-end=\"1647\"\u003e \u003cstrong data-start=\"1647\" data-end=\"1667\"\u003eBlade thickness:\u003c\/strong\u003e approx. 5 mm\u003cbr data-start=\"1676\" data-end=\"1679\"\u003e \u003cstrong data-start=\"1679\" data-end=\"1698\"\u003eHandle length:\u003c\/strong\u003e approx. 105 mm\u003cbr data-start=\"1709\" data-end=\"1712\"\u003e \u003cstrong data-start=\"1712\" data-end=\"1725\"\u003eWeight:\u003c\/strong\u003e approx. 110 g\u003cbr data-start=\"1735\" data-end=\"1738\"\u003e \u003cstrong data-start=\"1738\" data-end=\"1750\"\u003eSharpening:\u003c\/strong\u003e single-sided (for right-handed people)\u003c\/p\u003e\n\n\u003chr data-start=\"1779\" data-end=\"1782\"\u003e\n\n\u003ch2 data-start=\"1784\" data-end=\"1796\"\u003e Materials\u003c\/h2\u003e\n\n \u003cp data-start=\"1798\" data-end=\"1890\"\u003e\u003cstrong data-start=\"1798\" data-end=\"1808\"\u003eBlade:\u003c\/strong\u003e white carbon steel \u003cstrong data-start=\"1828\" data-end=\"1855\"\u003eShirogami (White Steel)\u003c\/strong\u003e\u003cbr data-start=\"1855\" data-end=\"1858\"\u003e \u003cstrong data-start=\"1858\" data-end=\"1875\"\u003eBlade sheath:\u003c\/strong\u003e soft iron\u003c\/p\u003e\n\n\u003cp data-start=\"1892\" data-end=\"1953\"\u003e \u003cstrong data-start=\"1892\" data-end=\"1904\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003cbr data-start=\"1921\" data-end=\"1924\"\u003e \u003cstrong data-start=\"1924\" data-end=\"1947\"\u003eTransition ring:\u003c\/strong\u003e plastic\u003c\/p\u003e\n\n\u003chr data-start=\"1955\" data-end=\"1958\"\u003e\n\n\u003ch2 data-start=\"1960\" data-end=\"1980\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1982\" data-end=\"2171\"\u003e The single-sided sharpening allows for a very precise and controlled cut.\u003cbr data-start=\"2043\" data-end=\"2046\"\u003e The compact Deba is suitable for smaller fish and detailed portioning.\u003cbr data-start=\"2107\" data-end=\"2110\"\u003e Carbon steel offers high sharpness and very easy sharpening.\u003c\/p\u003e\n\n\u003chr data-start=\"2173\" data-end=\"2176\"\u003e\n\n\u003ch2 data-start=\"2178\" data-end=\"2197\"\u003e Sharpness \u0026amp; maintenance\u003c\/h2\u003e\n\n\u003cp data-start=\"2199\" data-end=\"2361\"\u003e After each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2273\" data-end=\"2276\"\u003e Regular sharpening on water stones will ensure long life and stable sharpness.\u003c\/p\u003e\n\n\u003chr data-start=\"2363\" data-end=\"2366\"\u003e\n\n\u003ch2 data-start=\"2368\" data-end=\"2389\"\u003e Important information\u003c\/h2\u003e\n\n\u003cp data-start=\"2391\" data-end=\"2546\"\u003e \u003cstrong data-start=\"2391\" data-end=\"2473\"\u003eCarbon steel is not stainless and may develop a patina or subtle discoloration over time.\u003c\/strong\u003e \u003cbr data-start=\"2473\" data-end=\"2476\"\u003eThese changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003cp data-start=\"2548\" data-end=\"2673\"\u003e \u003cstrong data-start=\"2548\" data-end=\"2589\"\u003eNot suitable for dishwasher or dryer.\u003c\/strong\u003e\u003cbr data-start=\"2589\" data-end=\"2592\"\u003e \u003cstrong data-start=\"2592\" data-end=\"2671\"\u003eThe knife is not intended for cutting frozen foods or extremely hard ingredients.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"2675\" data-end=\"2744\"\u003e Each piece is a handmade original - slight differences are natural.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54401389363525,"sku":"#31","price":2300.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0939.webp?v=1787017041"},{"product_id":"masahiro-honesuki-carbon-steel-zcd-u","title":"Masahiro Honesuki Carbon Steel ZCD-U","description":"\u003ch2 data-start=\"141\" data-end=\"158\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"160\" data-end=\"437\"\u003e This Japanese \u003cstrong data-start=\"196\" data-end=\"208\"\u003eHonesuki\u003c\/strong\u003e boning knife from Masahiro is designed for precision cutting of meat, poultry and game. It is a traditional working knife with a more robust geometry that allows for precise cutting, separating meat from bones and controlled work in joints.\u003c\/p\u003e\n\n \u003cp data-start=\"439\" data-end=\"714\"\u003eThe blade is made of original \u003cstrong data-start=\"485\" data-end=\"494\"\u003eZCD-U\u003c\/strong\u003e carbon steel, developed by Masahiro. This steel is valued for its very fine edge, high sharpness and easy sharpening. With proper maintenance, the knife retains its excellent cutting properties for a long time and gradually \"sits\" in the user's hand.\u003c\/p\u003e\n\n\u003cp data-start=\"716\" data-end=\"964\"\u003e The ergonomically shaped natural wood handle has a wider profile that provides a secure grip and better control when working with meat. The balanced design makes the knife suitable for both professional butchers and chefs, as well as more experienced home users.\u003c\/p\u003e\n\n\u003chr data-start=\"966\" data-end=\"969\"\u003e\n\n\u003ch2 data-start=\"971\" data-end=\"988\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"990\" data-end=\"1189\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1019\" data-end=\"1060\"\u003estandard Japanese knives\u003c\/strong\u003e , designed for regular work use. It is not a limited edition or a one-off piece, but a proven work tool.\u003c\/p\u003e\n\n\u003cp data-start=\"1191\" data-end=\"1272\"\u003e \u003cstrong data-start=\"1191\" data-end=\"1204\"\u003eKnife type:\u003c\/strong\u003e Honesuki (boning knife) \u003cbr data-start=\"1231\" data-end=\"1234\"\u003e\u003cstrong data-start=\"1234\" data-end=\"1250\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1274\" data-end=\"1277\"\u003e\n\n\u003ch2 data-start=\"1279\" data-end=\"1298\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1300\" data-end=\"1380\"\u003e \u003cstrong data-start=\"1300\" data-end=\"1318\"\u003eTotal length:\u003c\/strong\u003e 265 mm\u003cbr data-start=\"1325\" data-end=\"1328\"\u003e \u003cstrong data-start=\"1328\" data-end=\"1345\"\u003eBlade length:\u003c\/strong\u003e 145 mm\u003cbr data-start=\"1352\" data-end=\"1355\"\u003e \u003cstrong data-start=\"1355\" data-end=\"1368\"\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003c\/p\u003e\n\n\u003chr data-start=\"1382\" data-end=\"1385\"\u003e\n\n\u003ch2 data-start=\"1387\" data-end=\"1407\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1409\" data-end=\"1498\"\u003e \u003cstrong data-start=\"1409\" data-end=\"1419\"\u003eBlade:\u003c\/strong\u003e ZCD-U carbon steel (original Masahiro steel)\u003cbr data-start=\"1466\" data-end=\"1469\"\u003e \u003cstrong data-start=\"1469\" data-end=\"1481\"\u003eHandle:\u003c\/strong\u003e natural wood\u003c\/p\u003e\n\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\n\u003ch2 data-start=\"1505\" data-end=\"1525\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1527\" data-end=\"1726\"\u003e The blade allows for precise and controlled cuts when boning meat.\u003cbr data-start=\"1590\" data-end=\"1593\"\u003e ZCD-U carbon steel provides high sharpness and very easy sharpening.\u003cbr data-start=\"1663\" data-end=\"1666\"\u003e The more robust design is suitable for working on bones and joints.\u003c\/p\u003e\n\n\u003chr data-start=\"1728\" data-end=\"1731\"\u003e\n\n\u003ch2 data-start=\"1733\" data-end=\"1760\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"1762\" data-end=\"1921\"\u003e Before first use, we recommend lightly sharpening the knife on a water stone to achieve maximum performance.\u003cbr data-start=\"1867\" data-end=\"1870\"\u003e When sharpening, maintain the original geometry of the blade.\u003c\/p\u003e\n\n\u003chr data-start=\"1923\" data-end=\"1926\"\u003e\n\n\u003ch2 data-start=\"1928\" data-end=\"1955\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"1957\" data-end=\"2106\"\u003eAfter each use, rinse the knife, dry it thoroughly and store it in a dry place.\u003cbr data-start=\"2031\" data-end=\"2034\"\u003e For longer storage, we recommend lightly treating the blade with protective oil.\u003c\/p\u003e\n\n\u003chr data-start=\"2108\" data-end=\"2111\"\u003e\n\n\u003ch2 data-start=\"2113\" data-end=\"2150\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2152\" data-end=\"2310\"\u003e Carbon steel is not stainless and may gradually darken or develop a patina.\u003cbr data-start=\"2227\" data-end=\"2230\"\u003e These changes are natural and do not negatively affect the functionality or sharpness of the knife.\u003c\/p\u003e\n\n\u003chr data-start=\"2312\" data-end=\"2315\"\u003e\n\n\u003ch2 data-start=\"2317\" data-end=\"2330\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2332\" data-end=\"2503\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"2426\" data-end=\"2429\"\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":54555359904069,"sku":"#46","price":2900.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/6EF5DA15-5F3B-46F3-BE61-2E3C8449DA4D.png?v=1778600756"},{"product_id":"ko-deba-nuz-na-ryby-echizen","title":"Ko-Deba Echizen fish knife","description":"\u003ch2 data-start=\"248\" data-end=\"265\"\u003e Product description\u003c\/h2\u003e\n\n\u003cp data-start=\"267\" data-end=\"607\"\u003e This compact Japanese \u003cstrong data-start=\"301\" data-end=\"312\"\u003eKo-deba\u003c\/strong\u003e knife was handmade in the city \u003cstrong data-start=\"340\" data-end=\"370\"\u003eof Echizen in Fukui Prefecture\u003c\/strong\u003e , an area with over 700 years of knifemaking tradition known as Echizen Uchihamono. The Ko-deba, sometimes referred to as \u003cem data-start=\"487\" data-end=\"498\"\u003ean aji-hōchō\u003c\/em\u003e , is a specialized knife designed primarily for filleting smaller fish such as mackerel, sardines or trout.\u003c\/p\u003e\n\n \u003cp data-start=\"609\" data-end=\"950\"\u003eThe blade is made of \u003cstrong data-start=\"644\" data-end=\"673\"\u003eShironi (Shirogami No. 2)\u003c\/strong\u003e carbon steel from Hitachi Yasugi Steel, which is valued for its very fine edge, high sharpness and exceptionally easy sharpening. The shorter blade length and balanced design allow for very precise cut control, both in the kitchen and when used outdoors - for example when fishing or camping.\u003c\/p\u003e\n\n\u003cp data-start=\"952\" data-end=\"1176\"\u003e The more robust blade geometry provides sufficient stability when working with the bones of smaller fish, while the sharp edge allows for clean and smooth cuts in one stroke. The knife's low weight makes it easy to work with without unnecessary fatigue.\u003c\/p\u003e\n\n\u003cp data-start=\"1178\" data-end=\"1333\"\u003e The magnolia wood handle is light, comfortable to hold and traditionally used in Japanese work knives. It is suitable for longer work and is easy to maintain.\u003c\/p\u003e\n\n\u003chr data-start=\"1335\" data-end=\"1338\"\u003e\n\n\u003ch2 data-start=\"1340\" data-end=\"1357\"\u003e Knife category\u003c\/h2\u003e\n\n \u003cp data-start=\"1359\" data-end=\"1581\"\u003eThis knife belongs to the category \u003cstrong data-start=\"1388\" data-end=\"1429\"\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 traditional working tool.\u003c\/p\u003e\n\n\u003cp data-start=\"1583\" data-end=\"1676\"\u003e \u003cstrong data-start=\"1583\" data-end=\"1596\"\u003eKnife type:\u003c\/strong\u003e Ko-deba (small Deba, knife for smaller fish)\u003cbr data-start=\"1635\" data-end=\"1638\"\u003e \u003cstrong data-start=\"1638\" data-end=\"1654\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1678\" data-end=\"1681\"\u003e\n\n\u003ch2 data-start=\"1683\" data-end=\"1702\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1704\" data-end=\"1849\"\u003e \u003cstrong data-start=\"1704\" data-end=\"1722\"\u003eTotal length:\u003c\/strong\u003e approx. 210 mm\u003cbr data-start=\"1733\" data-end=\"1736\"\u003e \u003cstrong data-start=\"1736\" data-end=\"1753\"\u003eBlade length:\u003c\/strong\u003e approx. 95 mm\u003cbr data-start=\"1763\" data-end=\"1766\"\u003e \u003cstrong data-start=\"1766\" data-end=\"1786\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3 mm (approximate)\u003cbr data-start=\"1808\" data-end=\"1811\"\u003e \u003cstrong data-start=\"1811\" data-end=\"1824\"\u003eWeight:\u003c\/strong\u003e approx. 130 g (approximate)\u003c\/p\u003e\n\n\u003chr data-start=\"1851\" data-end=\"1854\"\u003e\n\n\u003ch2 data-start=\"1856\" data-end=\"1876\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1878\" data-end=\"1988\"\u003e \u003cstrong data-start=\"1878\" data-end=\"1888\"\u003eBlade:\u003c\/strong\u003e Shironi \/ Shirogami No. 2 (carbon steel from Hitachi Yasugi Steel) \u003cbr data-start=\"1954\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1957\" data-end=\"1969\"\u003eHandle:\u003c\/strong\u003e magnolia wood\u003c\/p\u003e\n\n\u003chr data-start=\"1990\" data-end=\"1993\"\u003e\n\n\u003ch2 data-start=\"1995\" data-end=\"2015\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"2017\" data-end=\"2209\"\u003e The Ko-deba is optimized for precise filleting of smaller fish.\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e The shorter blade provides excellent control for detailed work.\u003cbr data-start=\"2140\" data-end=\"2143\"\u003e Shirogami No. 2 allows for a very sharp edge and easy resharpening.\u003c\/p\u003e\n\n\u003chr data-start=\"2211\" data-end=\"2214\"\u003e\n\n\u003ch2 data-start=\"2216\" data-end=\"2243\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2245\" data-end=\"2483\"\u003e To achieve maximum sharpness, we recommend gently sharpening the knife on a water stone before first use.\u003cbr data-start=\"2349\" data-end=\"2352\"\u003e We will be happy to provide you with sharpening and basic blade geometry adjustment - or we can recommend suitable sharpening stones depending on the method of use.\u003c\/p\u003e\n\n\u003chr data-start=\"2485\" data-end=\"2488\"\u003e\n\n\u003ch2 data-start=\"2490\" data-end=\"2517\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2519\" data-end=\"2698\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2599\" data-end=\"2602\"\u003e For longer storage, we recommend lightly treating the blade with protective oil to prevent corrosion.\u003c\/p\u003e\n\n\u003chr data-start=\"2700\" data-end=\"2703\"\u003e\n\n\u003ch2 data-start=\"2705\" data-end=\"2742\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2744\" data-end=\"3033\"\u003e Carbon steel is not stainless and can react with moisture and acids during use. \u003cbr data-start=\"2826\" data-end=\"2829\"\u003eThe blade may darken over time and develop a patina - this is a natural process that does not negatively affect the functionality or sharpness of the knife.\u003cbr data-start=\"2961\" data-end=\"2964\"\u003e The formation of a patina is a normal part of using traditional Japanese knives.\u003c\/p\u003e\n\n\u003chr data-start=\"3035\" data-end=\"3038\"\u003e\n\n\u003ch2 data-start=\"3040\" data-end=\"3053\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"3055\" data-end=\"3330\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and aggressive chemicals can damage the blade and handle.\u003cbr data-start=\"3159\" data-end=\"3162\"\u003e The knife is not intended for cutting frozen foods, large fish bones or extremely hard ingredients.\u003cbr data-start=\"3255\" data-end=\"3258\"\u003e A one-sided cut (if present) requires proper cutting technique.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54555412627781,"sku":"#52","price":1900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0954.webp?v=1787017184"},{"product_id":"masahiro-honesuki-145mm-mbs-26","title":"Masahiro Honesuki 145mm MBS-26","description":"\u003ch2 data-start=\"230\" data-end=\"247\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"249\" data-end=\"574\"\u003eThis Japanese boning knife was made by \u003cstrong data-start=\"304\" data-end=\"316\"\u003eMasahiro\u003c\/strong\u003e , one of the most respected manufacturers of professional kitchen knives in Japan. Masahiro is known for its emphasis on functionality, durability and consistent quality, making their knives widely used in professional kitchens and butcher shops.\u003c\/p\u003e\n\n\u003cp data-start=\"576\" data-end=\"872\"\u003e The blade is made of original \u003cstrong data-start=\"622\" data-end=\"632\"\u003eMBS-26\u003c\/strong\u003e stainless steel, which Masahiro developed specifically for kitchen knives. This steel offers a very good combination of sharpness, corrosion resistance and long edge life. The knife maintains stable performance even with intensive use and is easy to maintain.\u003c\/p\u003e\n\n \u003cp data-start=\"874\" data-end=\"1182\"\u003eThe shape of the boning knife is designed for precise separation of meat from bones, working with game and detailed butchering tasks. The ergonomic handle made of laminated reinforced wood fits well in the hand and provides a secure grip even during prolonged work. The knife is suitable for professional butchers, chefs and demanding home users.\u003c\/p\u003e\n\n\u003chr data-start=\"1184\" data-end=\"1187\"\u003e\n\n\u003ch2 data-start=\"1189\" data-end=\"1206\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1208\" data-end=\"1382\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1237\" data-end=\"1278\"\u003estandard Japanese knives\u003c\/strong\u003e , designed for regular and long-term use. It is not a limited edition or a handmade one-of-a-kind piece.\u003c\/p\u003e\n\n\u003cp data-start=\"1384\" data-end=\"1465\"\u003e \u003cstrong data-start=\"1384\" data-end=\"1397\"\u003eKnife type:\u003c\/strong\u003e Honesuki \/ boning knife\u003cbr data-start=\"1424\" data-end=\"1427\"\u003e \u003cstrong data-start=\"1427\" data-end=\"1443\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1467\" data-end=\"1470\"\u003e\n\n\u003ch2 data-start=\"1472\" data-end=\"1491\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1493\" data-end=\"1650\"\u003e \u003cstrong data-start=\"1493\" data-end=\"1511\"\u003eTotal length:\u003c\/strong\u003e approx. 264 mm\u003cbr data-start=\"1522\" data-end=\"1525\"\u003e \u003cstrong data-start=\"1525\" data-end=\"1542\"\u003eBlade length:\u003c\/strong\u003e approx. 145 mm \u003cbr data-start=\"1553\" data-end=\"1556\"\u003e\u003cstrong data-start=\"1556\" data-end=\"1569\"\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003cbr data-start=\"1579\" data-end=\"1582\"\u003e \u003cstrong data-start=\"1582\" data-end=\"1600\"\u003ePackage dimensions:\u003c\/strong\u003e approx. 57 × 295 × 22 mm\u003cbr data-start=\"1621\" data-end=\"1624\"\u003e \u003cstrong data-start=\"1624\" data-end=\"1636\"\u003eFocus:\u003c\/strong\u003e double-sided\u003c\/p\u003e\n\n\u003chr data-start=\"1652\" data-end=\"1655\"\u003e\n\n\u003ch2 data-start=\"1657\" data-end=\"1677\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1679\" data-end=\"1742\"\u003e \u003cstrong data-start=\"1679\" data-end=\"1689\"\u003eBlade:\u003c\/strong\u003e MBS-26 stainless steel (original Masahiro alloy)\u003c\/p\u003e\n\n\u003cp data-start=\"1744\" data-end=\"1784\"\u003e \u003cstrong data-start=\"1744\" data-end=\"1756\"\u003eHandle:\u003c\/strong\u003e laminated reinforced wood\u003c\/p\u003e\n\n\u003chr data-start=\"1786\" data-end=\"1789\"\u003e\n\n\u003ch2 data-start=\"1791\" data-end=\"1811\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1813\" data-end=\"2011\"\u003e MBS-26 stainless steel offers a good balance between sharpness and corrosion resistance.\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e The blade is suitable for precise work with meat and bones.\u003cbr data-start=\"1951\" data-end=\"1954\"\u003e Double-sided grinding allows for use by both right- and left-handed users.\u003c\/p\u003e\n\n\u003chr data-start=\"2013\" data-end=\"2016\"\u003e\n\n\u003ch2 data-start=\"2018\" data-end=\"2045\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2047\" data-end=\"2261\"\u003e Even if the knife is sharp from the factory, the true potential of the blade will be revealed after the first fine sharpening on a water stone.\u003cbr data-start=\"2159\" data-end=\"2162\"\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=\"2263\" data-end=\"2266\"\u003e\n\n\u003ch2 data-start=\"2268\" data-end=\"2295\"\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n \u003cp data-start=\"2297\" data-end=\"2454\"\u003eAfter each use, rinse the knife, dry it and store it in a dry place.\u003cbr data-start=\"2362\" data-end=\"2365\"\u003e Regular fine grinding will help maintain long blade life and stable cutting performance.\u003c\/p\u003e\n\n\u003chr data-start=\"2456\" data-end=\"2459\"\u003e\n\n\u003ch2 data-start=\"2461\" data-end=\"2490\"\u003e Warning – stainless steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2492\" data-end=\"2719\"\u003e Although MBS-26 stainless steel is corrosion resistant, we recommend always drying the knife after use.\u003cbr data-start=\"2585\" data-end=\"2588\"\u003e Prolonged exposure to moisture or contact with salt can lead to stains that do not affect functionality, but do affect appearance.\u003c\/p\u003e\n\n\u003chr data-start=\"2721\" data-end=\"2724\"\u003e\n\n\u003ch2 data-start=\"2726\" data-end=\"2739\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2741\" data-end=\"2925\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"2848\" data-end=\"2851\"\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":54555431862597,"sku":"#58","price":2600.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/F0E02C05-6E26-492F-A552-9915311D17A6.png?v=1778600771"},{"product_id":"masahiro-honesuki-150mm-rosewood","title":"Masahiro Honesuki 150mm Rosewood","description":"\u003ch2 data-start=\"298\" data-end=\"315\"\u003e Product description\u003c\/h2\u003e\n\n \u003cp data-start=\"317\" data-end=\"654\"\u003eThis \u003cstrong data-start=\"344\" data-end=\"356\"\u003eHonesuki\u003c\/strong\u003e boning knife with a blade length of 150 mm comes from the Japanese brand \u003cstrong data-start=\"406\" data-end=\"418\"\u003eMasahiro\u003c\/strong\u003e , which has long been known for producing professional knives for meat processing plants, butcher shops and kitchens focused on working with meat. The knife is designed primarily for separating meat from bones, slicing and precise work around joints, especially in poultry.\u003c\/p\u003e\n\n\u003cp data-start=\"656\" data-end=\"980\"\u003e The blade is made of Japanese \u003cstrong data-start=\"685\" data-end=\"731\"\u003ecarbon steel with a carbon content of approximately 0.95%\u003c\/strong\u003e , which provides very high sharpness, a clean cut and extremely easy sharpening. Due to its hardness and precision, this model is commonly used in the processing industry and professional meat operations, where the emphasis is on performance and reliability.\u003c\/p\u003e\n\n \u003cp data-start=\"982\" data-end=\"1234\"\u003e\u003cstrong data-start=\"992\" data-end=\"1021\"\u003eThe rosewood\u003c\/strong\u003e handle has a wider profile that provides a secure grip and good control while working. The natural material is pleasant to the hand and gradually gains character with use. Each piece is original and the shade of the wood may vary slightly.\u003c\/p\u003e\n\n\u003chr data-start=\"1236\" data-end=\"1239\"\u003e\n\n\u003ch2 data-start=\"1241\" data-end=\"1258\"\u003e Knife category\u003c\/h2\u003e\n\n\u003cp data-start=\"1260\" data-end=\"1468\"\u003e This knife belongs to the category of \u003cstrong data-start=\"1289\" data-end=\"1330\"\u003estandard Japanese knives\u003c\/strong\u003e , which are intended for regular and long-term use in professional and home kitchens. It is not a limited edition or a one-off piece.\u003c\/p\u003e\n\n\u003cp data-start=\"1470\" data-end=\"1551\"\u003e \u003cstrong data-start=\"1470\" data-end=\"1483\"\u003eKnife type:\u003c\/strong\u003e Honesuki (boning knife)\u003cbr data-start=\"1510\" data-end=\"1513\"\u003e \u003cstrong data-start=\"1513\" data-end=\"1529\"\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003chr data-start=\"1553\" data-end=\"1556\"\u003e\n\n\u003ch2 data-start=\"1558\" data-end=\"1577\"\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cp data-start=\"1579\" data-end=\"1762\"\u003e \u003cstrong data-start=\"1579\" data-end=\"1597\"\u003eTotal length:\u003c\/strong\u003e approx. 275 mm\u003cbr data-start=\"1608\" data-end=\"1611\"\u003e \u003cstrong data-start=\"1611\" data-end=\"1628\"\u003eBlade length:\u003c\/strong\u003e approx. 150 mm \u003cbr data-start=\"1639\" data-end=\"1642\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1662\"\u003eBlade thickness:\u003c\/strong\u003e approx. 3.2 mm\u003cbr data-start=\"1673\" data-end=\"1676\"\u003e \u003cstrong data-start=\"1676\" data-end=\"1689\"\u003eWeight:\u003c\/strong\u003e approx. 140 g\u003cbr data-start=\"1699\" data-end=\"1702\"\u003e \u003cstrong data-start=\"1702\" data-end=\"1714\"\u003eFocus:\u003c\/strong\u003e single-sided\u003cbr data-start=\"1727\" data-end=\"1730\"\u003e \u003cstrong data-start=\"1730\" data-end=\"1740\"\u003eModel:\u003c\/strong\u003e Masahiro Rose 13406\u003c\/p\u003e\n\n\u003chr data-start=\"1764\" data-end=\"1767\"\u003e\n\n\u003ch2 data-start=\"1769\" data-end=\"1789\"\u003e Materials used\u003c\/h2\u003e\n\n\u003cp data-start=\"1791\" data-end=\"1841\"\u003e \u003cstrong data-start=\"1791\" data-end=\"1801\"\u003eBlade:\u003c\/strong\u003e Japanese carbon steel (C approx. 0.95%)\u003c\/p\u003e\n\n\u003cp data-start=\"1843\" data-end=\"1881\"\u003e \u003cstrong data-start=\"1843\" data-end=\"1855\"\u003eHandle:\u003c\/strong\u003e rosewood\u003c\/p\u003e\n\n\u003chr data-start=\"1883\" data-end=\"1886\"\u003e\n\n\u003ch2 data-start=\"1888\" data-end=\"1908\"\u003e Blade features\u003c\/h2\u003e\n\n\u003cp data-start=\"1910\" data-end=\"2070\"\u003e Thin and strong blade suitable for working with bones.\u003cbr data-start=\"1955\" data-end=\"1958\"\u003e High sharpness and easy blade renewal.\u003cbr data-start=\"2002\" data-end=\"2005\"\u003e The one-sided grinding supports precise cutting during boning.\u003c\/p\u003e\n\n\u003chr data-start=\"2072\" data-end=\"2075\"\u003e\n\n\u003ch2 data-start=\"2077\" data-end=\"2104\"\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2106\" data-end=\"2340\"\u003e Even though the knife is factory sharp, we recommend that you gently sharpen it on a water stone before using it for the first time to achieve maximum performance.\u003cbr data-start=\"2240\" data-end=\"2243\"\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=\"2342\" data-end=\"2345\"\u003e\n\n \u003ch2 data-start=\"2347\" data-end=\"2374\"\u003eKnife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp data-start=\"2376\" data-end=\"2530\"\u003e After each use, rinse the knife immediately, dry thoroughly and store in a dry place.\u003cbr data-start=\"2456\" data-end=\"2459\"\u003e For longer storage, we recommend lightly treating the blade with protective oil.\u003c\/p\u003e\n\n\u003chr data-start=\"2532\" data-end=\"2535\"\u003e\n\n\u003ch2 data-start=\"2537\" data-end=\"2574\"\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp data-start=\"2576\" data-end=\"2736\"\u003e Carbon steel is not stainless and can rust or develop a patina if not cared for properly.\u003cbr data-start=\"2657\" data-end=\"2660\"\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=\"2738\" data-end=\"2741\"\u003e\n\n\u003ch2 data-start=\"2743\" data-end=\"2756\"\u003e Notice\u003c\/h2\u003e\n\n\u003cp data-start=\"2758\" data-end=\"2970\"\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr data-start=\"2852\" data-end=\"2855\"\u003e The knife is not intended for cutting frozen foods or extremely hard ingredients.\u003cbr data-start=\"2929\" data-end=\"2932\"\u003e This knife comes \u003cstrong data-start=\"2953\" data-end=\"2969\"\u003ewithout a box\u003c\/strong\u003e .\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":54555449459013,"sku":"#59","price":2100.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/banner-011.webp?v=1787063366"},{"product_id":"banshu-mitsuki-deba-180mm-shirogami-tsuchime","title":"Banshu Mitsuki Deba 180mm Shirogami Tsuchime","description":"\u003cp\u003e \u003cstrong\u003eProduct description\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis filleting knife is a traditional slender deba, hand-forged in the \u003cstrong\u003eBanshu region of Japan\u003c\/strong\u003e . It is a limited edition, produced in small quantities and only available in limited series. Each piece is an original, hand-finished by the blacksmith himself.\u003c\/p\u003e\n\n\u003cp\u003e It is designed for filleting fish and preparing sashimi, and thanks to its shape, it is particularly suitable for blue fish (mackerel, sardine) or salmon.\u003c\/p\u003e\n\n\u003cp\u003e The blade is hand-forged from rare \u003cstrong\u003eWhite Steel (Shirogami)\u003c\/strong\u003e , known for its extreme sharpness and excellent edge retention. The core of this steel is clad \u003cstrong\u003ein soft iron\u003c\/strong\u003e , providing a balanced combination of hardness, flexibility and ease of sharpening.\u003c\/p\u003e\n\n \u003cp\u003eEach piece is original – hand-forged with \u003cstrong\u003ea black hammered finish\u003c\/strong\u003e that highlights the traditional character of the knife and protects the surface from corrosion. The handle with a sakura motif and a delicate shinogi (raised ridge) offers a sure and stable grip even during precise work.\u003c\/p\u003e\n\n\u003cp\u003e This knife is a top-notch tool for professionals and passionate chefs who will appreciate the quality of handcrafting, authentic aesthetics, and uniqueness of a limited edition.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular mass production. Individual pieces are created by hand and availability is limited in time and quantity.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Slender Deba \/ Fillet Knife (ideal for filleting fish and sashimi)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003cbr\u003e \u003cstrong\u003eManufacturer:\u003c\/strong\u003e Banshu Mitsuki\u003cbr\u003e \u003cstrong\u003ePlace of production:\u003c\/strong\u003e Banshu\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife specifications\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003cbr\u003e \u003cstrong\u003eBlade height:\u003c\/strong\u003e 42 mm\u003cbr\u003e \u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 5 mm\u003cbr\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 232 g\u003cbr\u003e \u003cstrong\u003eFocus:\u003c\/strong\u003e single-sided\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eMaterials used\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade core:\u003c\/strong\u003e White Steel (Shirogami)\u003cbr\u003e \u003cstrong\u003eBlade - sheath:\u003c\/strong\u003e forged soft iron\u003cbr\u003e \u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood with sakura motif and shinogi back\u003cbr\u003e \u003cstrong\u003eBlade surface:\u003c\/strong\u003e black hammered (Tsuchime black hammered finish)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade features\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The hand-forged construction ensures excellent material density and long blade life.\u003cbr\u003e The White Steel (Shirogami) core provides extreme sharpness and easy sharpening.\u003cbr\u003e The black hammered surface (Tsuchime) emphasizes the traditional character and protects against corrosion.\u003cbr\u003e Specialized Slender Deba profile ideal for filleting fish, salmon and preparing sashimi.\u003cbr\u003e Elegant cherry wood handle with sakura motif and shinogi shape for a sure grip.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eRecommendations for new knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone.\u003cbr\u003e To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.\u003cbr\u003e We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife maintenance recommendations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e After use, rinse the knife, dry it and store it in a dry place.\u003cbr\u003e Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.\u003cbr\u003e Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.\u003cbr\u003e For carbon steel, we recommend occasional oiling of the blade with mineral oil.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWarning – carbon steel knives\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Carbon steel knives are not stainless steel – they may rust, darken, or develop a patina over time.\u003cbr\u003e These changes are natural and protect the blade.\u003cbr\u003e Always rinse, dry and store dry after use. \u003cbr\u003eProper care will ensure a long life and consistent performance of the blade.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eNotice\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.\u003cbr\u003e The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.\u003cbr\u003e Each piece is original - there may be slight variations in shape, hammering pattern or dimensions. Packaging and labels may vary depending on the production series. These differences are natural evidence of handcrafting and are not a defect.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":56192294125893,"sku":"#110","price":3900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0983.webp?v=1787017322"},{"product_id":"tosa-tsuboya-deba-135mm-vg-10","title":"Tosa Tsuboya Deba 135mm VG-10","description":"\u003ch2\u003eTosa Tsuboya Deba 135mm VG-10\u003c\/h2\u003e\n\u003cp\u003eTradiční japonský nůž Deba z dílny Tosa Tsuboya – řemeslná výroba z prefektury Kóči, kde se kováři drží staletých technik zpracování oceli. Deba je specializovaný nůž určený primárně pro zpracování ryb: přesné oddělení hlavy, filetování a porcování. Díky silné páteři a jednostrannému broušení zvládne i lehčí sekací práce s drobnými kostmi.\u003c\/p\u003e\n\u003ch3\u003eSpecifikace\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDélka čepele:\u003c\/strong\u003e 135 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDélka rukojeti:\u003c\/strong\u003e 120 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOcel:\u003c\/strong\u003e VG-10 (nerezová)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTvrdost:\u003c\/strong\u003e ~60 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroušení:\u003c\/strong\u003e jednostranné (pravák)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePovrch čepele:\u003c\/strong\u003e leštěný\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRukojeť:\u003c\/strong\u003e magnolie (wa styl)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMateriály\u003c\/h3\u003e\n\u003cp\u003eČepel je vyrobena z nerezové oceli VG-10, která kombinuje výbornou ostrost, odolnost vůči korozi a snadnou údržbu. Rukojeť z magnolového dřeva je lehká, příjemná na dotek a tradičně používaná v japonských kuchyních – přirozeně odolná vůči vlhkosti.\u003c\/p\u003e\n\u003ch3\u003eVlastnosti čepele\u003c\/h3\u003e\n\u003cp\u003eJednostranné broušení zajišťuje mimořádně přesný řez a čisté filetování. Silná páteř nože poskytuje stabilitu při práci s tužšími surovinami. Geometrie čepele je optimalizována pro japonský styl práce s rybami.\u003c\/p\u003e\n\u003ch3\u003eDoporučení k údržbě\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRuční mytí, nikdy myčka\u003c\/li\u003e\n\u003cli\u003eOsušte ihned po umytí\u003c\/li\u003e\n\u003cli\u003eBruste na japonském vodním kameni (doporučeno #1000 + #3000)\u003c\/li\u003e\n\u003cli\u003eSkladujte na magnetické liště nebo v pouzdře\u003c\/li\u003e\n\u003cli\u003ePravidelně ošetřujte rukojeť přírodním olejem (např. kameliovým)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUpozornění\u003c\/h3\u003e\n\u003cp\u003eNůž je určen pro zkušené kuchaře. Jednostranné broušení vyžaduje správnou techniku. Pokud krájíte přes kosti, tak pouze u paty nože, jinak může dojít k poškození čepele. Nekrájejte přes silné kosti, mražené potraviny, ani nůž nepoužívejte jako páku. Nůž není vhodný pro leváky.\u003c\/p\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":58896536273221,"sku":null,"price":4200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/product-0555.webp?v=1786983747"}],"url":"https:\/\/www.onlysharp.cz\/en\/collections\/vykostovaci-noze.oembed","provider":"Only Sharp","version":"1.0","type":"link"}