{"product_id":"sakai-takayuki-aogami-2-180mm-santoku","title":"Sakai Takayuki Aogami #2 180mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is a \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003esantoku\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eknife\u003c\/span\u003e\u003cspan\u003e is made out of monosteel Aogami #2 steel, heat-treated to 61-62 HRC for superb edge retention, with a beautifully polished pakkawood western handle and integrated bolster. This knife represents superb value for money considering the quality of steel used and the quality of grind by Takayuki. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eModel No.: 13061\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (60\/40 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 116mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003c\/li\u003e\n\u003cli\u003eWeight: 156g (5.50oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eTrademark Sakai \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki Aogami #2\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登録 堺孝行 青2鋼\u003c\/span\u003e\u003cspan\u003e) ; \"Made in Japan\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 60\/40 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 60\/40.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":48305182310598,"sku":"tpz1791900659608","price":107.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/7575\/9046\/files\/sakai-takayuki-aogami-2-180mm-santoku_1.jpg?v=1791900666","url":"https:\/\/uravelli.com\/products\/sakai-takayuki-aogami-2-180mm-santoku","provider":"Elarune","version":"1.0","type":"link"}