{"product_id":"210mm-makoto-kurosaki-kodama-vg10w-wa-gyuto","title":"210mm Makoto Kurosaki Kodama VG10W Wa Gyuto","description":"\u003cp\u003eMakoto Kurosaki is a phenomenal sharpener, and this line of knives shows off his talent.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocation: Echizen, Japan\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLine: Kodama\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eConstruction: San mai\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEdge Steel: VG10W (HRC ~63)\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCladding: Damascus stainless steel\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFinish: Etched\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEdge Grind: 50\/50 (Double Bevel)\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHandle: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\\\"In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value). That is the District Cutlery difference.\\n\\nThis is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping. While this blade is stainless steel, we recommend drying it promptly after use due to the effects of corrosion on the high-carbon content.\\n\\nMakoto Kurosaki is a phenomenal young blacksmith, and the Shizuku line shows off his talent.\\n\\nBlade: Clad R2 (SG2) powedered stainless steel\\n\\nHandle: Cherry with maple ferrule\\n\\nJapanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can corrode if not kept dry.\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eOctagonal rosewood with green pakka ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWeight: ~g\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlade Length: 210mm\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOverall Length: ~mm\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThickness at Heel: ~mm\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBlade Height: ~mm\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe best sharpening tools for Japanese knives are \u003ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=%%GLOBAL_ShopPathSSL%%\/tojiro-leather-strop\/\u0026amp;source=gmail\u0026amp;ust=1717609820364000\u0026amp;usg=AOvVaw0oGY6AVPlK_BRQWXn5a3fL\" href=\"%%GLOBAL_ShopPathSSL%%\/tojiro-leather-strop\/\" title=\"Leather Strop\" target=\"_blank\"\u003eleather strops\u003c\/a\u003e and fine \u003ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=%%GLOBAL_ShopPathSSL%%\/sharpening-stone-strop-package\/\u0026amp;source=gmail\u0026amp;ust=1717609820364000\u0026amp;usg=AOvVaw0fag6q-OZAq_D_jux7nnpR\" href=\"%%GLOBAL_ShopPathSSL%%\/sharpening-stone-strop-package\/\" title=\"Waterstones\" target=\"_blank\"\u003ewhetstones\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eJapanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.\u003c\/p\u003e","brand":"Makoto Kurosaki Knives","offers":[{"title":"Default Title","offer_id":48592754180311,"sku":"MKKDMV10WG21","price":299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/0756\/7063\/files\/4A264E1A-FE87-43BE-9A0E-260B411B9C52.png?v=1778265659","url":"https:\/\/districtcutlery.com\/products\/210mm-makoto-kurosaki-kodama-vg10w-wa-gyuto","provider":"District Cutlery","version":"1.0","type":"link"}