{"product_id":"gekko-bunka-180mm-san-mai-kopie","title":"Gekko Cell 180mm San-Mai","description":"\u003ch2\u003e Product description\u003c\/h2\u003e\n\n\u003cp\u003e This Bunka knife with a blade length of approximately 180 mm is a modern Japanese kitchen knife custom-made in Seki, Gifu Prefecture, a traditional center of knife making. At first glance, it appears modest and unobtrusive, but its construction and materials are designed with an emphasis on high functionality, durability and affordability without unnecessary compromises.\u003c\/p\u003e\n\n \u003cp\u003eThe blade has a three-layer san-mai construction, where a hard carbon core is sandwiched between two layers of stainless steel. This solution combines the excellent cutting performance of carbon steel with higher durability and easier maintenance. The \u003cstrong\u003eSKS93\u003c\/strong\u003e steel core provides high sharpness, good edge retention and very easy sharpening, which will be appreciated by both experienced users and those who are just starting out with carbon knives.\u003c\/p\u003e\n\n\u003cp\u003e Thanks to the blade thickness of approximately 1.7 mm, the knife is light, easy to handle and easily penetrates ingredients without unnecessary resistance. The hardness of around \u003cstrong\u003eHRC 61\u003c\/strong\u003e corresponds to professional kitchen knives and represents a balanced compromise between sharpness, durability and long-term usability.\u003c\/p\u003e\n\n \u003cp\u003eThe handle is shaped to fit naturally in the hand and provide a secure grip for precise work. \u003cstrong\u003eThe magnolia wood used with a tan finish\u003c\/strong\u003e is a traditional material for Japanese knives, valued for its light weight, pleasant feel in the hand and good durability in everyday use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife category\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eKnife category:\u003c\/strong\u003e Standard edition\u003cbr\u003e \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell (universal knife)\u003cbr\u003e \u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Made in Japan\u003c\/p\u003e\n\n\u003cp\u003e This knife belongs to the category of standard-made Japanese knives, which are made in traditional knife-making areas of Japan in smaller series. It is not mass-produced, but a practical working knife designed with an emphasis on functionality, affordability and long-term use.\u003c\/p\u003e\n\n\u003ch2\u003e Knife specifications\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKnife type:\u003c\/strong\u003e Cell\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTotal length:\u003c\/strong\u003e approx. 325 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade length:\u003c\/strong\u003e approx. 180 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBlade width at the heel:\u003c\/strong\u003e approx. 44 mm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e approx. 1.7 mm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 110 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eHardness:\u003c\/strong\u003e approx. HRC 61\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eGrinding:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Materials used\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eBlade\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eCore:\u003c\/strong\u003e SKS93 (carbon steel)\u003cbr\u003e \u003cstrong\u003eCasing:\u003c\/strong\u003e stainless steel\u003cbr\u003e \u003cstrong\u003eConstruction:\u003c\/strong\u003e san-mai (three-layer construction)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eHandle\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eMaterial:\u003c\/strong\u003e magnolia\u003cbr\u003e \u003cstrong\u003eFinish:\u003c\/strong\u003e burnt magnolia\u003c\/p\u003e\n\n\u003ch2\u003e Blade features\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e High sharpness and good blade durability\u003c\/li\u003e\n\n\u003cli\u003e Easy grinding\u003c\/li\u003e\n\n\u003cli\u003e Thin and lightweight blade for smooth cutting\u003c\/li\u003e\n\n\u003cli\u003e San-mai construction for better durability and easier maintenance\u003c\/li\u003e\n\n\u003cli\u003e Suitable for precise work with vegetables, meat and fish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Recommendations for new knives\u003c\/h2\u003e\n\n\u003cp\u003e Even though new knives are sharp, you will not know their true sharpness until you sharpen them on a whetstone for the first time. For maximum performance and cutting feel, we recommend that you first sharpen your new knife gently on a water stone.\u003c\/p\u003e\n\n \u003cp\u003eIf you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.\u003c\/p\u003e\n\n\u003ch2\u003e Knife maintenance recommendations\u003c\/h2\u003e\n\n\u003cp\u003e To maintain a long service life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place.\u003c\/p\u003e\n\n\u003cp\u003e Avoid the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle.\u003c\/p\u003e\n\n\u003cp\u003e To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.\u003c\/p\u003e\n\n\u003ch2\u003e Warning – carbon steel knives\u003c\/h2\u003e\n\n\u003cp\u003e Carbon core knives are not fully stainless. The core may darken over time, develop a patina, or rust slightly if not cared for properly. These changes are natural and do not negatively affect the functionality of the knife.\u003c\/p\u003e\n\n\u003cp\u003e Always rinse, dry and store the knife in a dry place after use. A soft rubber designed for carbon steel can be used to clean the patina.\u003c\/p\u003e\n\n\u003ch2\u003e Notice\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eNot dishwasher safe\u003c\/strong\u003e as high temperatures, chemicals and mechanical stress can damage the blade and handle\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eThe knife is not intended for cutting bones,\u003c\/strong\u003e frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDo not use the knife for prying, chopping or as a multipurpose tool outside the kitchen\u003c\/strong\u003e – the blade is designed solely for cutting\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAvoid cutting on hard surfaces\u003c\/strong\u003e such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.\u003c\/li\u003e\n\n\u003cli\u003e This knife is very sharp. Handle with care and keep out of reach of children.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Only Sharp","offers":[{"title":"Default Title","offer_id":57466553925957,"sku":"#202","price":2100.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9715\/1301\/files\/FullSizeRender_d4670f29-14bf-4a14-8daf-fe0e9c1d4663.jpg?v=1778600878","url":"https:\/\/www.onlysharp.cz\/en\/products\/gekko-bunka-180mm-san-mai-kopie","provider":"Only Sharp","version":"1.0","type":"link"}