{"product_id":"270mm-sukenari-hap40-wa-gyuto","title":"270mm Sukenari HAP40 Wa Gyuto","description":"\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' 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.\\n\\nBlade: Blue super steel (Aogami Super (AS)) high carbon steel clad in stainless steel with a kurouchi hammered finish. Hand-forged by master knife maker Anryu san.\\n\\nThe handle is octagonal maple and pakka wood.\\n\\nJapanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.\"}'\u003eThe family behind the Sukenari Hamono has been making knives for sale since 1933 in Toyama Japan.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLocation: Toyama, Japan\u003c\/p\u003e\n\u003cp\u003eLine: N\/A\u003c\/p\u003e\n\u003cp\u003eConstruction: Hand-forged San mai\u003c\/p\u003e\n\u003cp\u003eEdge Steel: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' 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.\\n\\nBlade: Blue super steel (Aogami Super (AS)) high carbon steel clad in stainless steel with a kurouchi hammered finish. Hand-forged by master knife maker Anryu san.\\n\\nThe handle is octagonal maple and pakka wood.\\n\\nJapanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.\"}'\u003eHAP40\u003c\/span\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' high=\"\" in=\"\" is=\"\" value=\"\" for=\"\" data-sheets-value=\"{\"\u003e HRC~68\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCladding: Stainless Steel\u003c\/p\u003e\n\u003cp\u003eFinish: Polished\u003c\/p\u003e\n\u003cp\u003eEdge Grind: 50\/50 Double Bevel\u003c\/p\u003e\n\u003cp\u003eHandle: Octagonal oak with buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003eWeight: ~g\u003c\/p\u003e\n\u003cp\u003eBlade Length: 270mm\u003c\/p\u003e\n\u003cp\u003eOverall Length: ~410mm\u003c\/p\u003e\n\u003cp\u003eThickness at Heel: ~mm\u003c\/p\u003e\n\u003cp\u003eBlade Height: ~mm\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value=\"{\" for=\"\" value=\"\" is=\"\" in=\"\" high=\"\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eThis is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe best sharpening tools for Japanese knives are \u003ca title=\"Leather Strop\" href=\"%%GLOBAL_ShopPathSSL%%\/tojiro-leather-strop\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=%%GLOBAL_ShopPathSSL%%\/tojiro-leather-strop\/\u0026amp;source=gmail\u0026amp;ust=1717609820364000\u0026amp;usg=AOvVaw0oGY6AVPlK_BRQWXn5a3fL\" target=\"_blank\"\u003eleather strops\u003c\/a\u003e and fine \u003ca title=\"Waterstones\" href=\"%%GLOBAL_ShopPathSSL%%\/sharpening-stone-strop-package\/\" 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\" target=\"_blank\"\u003ewhetstones\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' 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.\\n\\nBlade: Blue super steel (Aogami Super (AS)) high carbon steel clad in stainless steel with a kurouchi hammered finish. Hand-forged by master knife maker Anryu san.\\n\\nThe handle is octagonal maple and pakka wood.\\n\\nJapanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.\"}'\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sukenari Knives","offers":[{"title":"Default Title","offer_id":48587543445719,"sku":"S-304","price":449.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/0756\/7063\/files\/3802D619-CA45-48AF-92E5-0A03841D6057.png?v=1778187403","url":"https:\/\/districtcutlery.com\/products\/270mm-sukenari-hap40-wa-gyuto","provider":"District Cutlery","version":"1.0","type":"link"}