{"product_id":"shiro-kamo-kazan-petty-140mm","title":"Utility knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\n\u003cp data-start=\"0\" data-end=\"57\"\u003eThis knife has an octagonal handle made from rengas wood.\u003c\/p\u003e\n\u003cp data-start=\"59\" data-end=\"225\"\u003eModel: Utility knife\u003cbr\u003eBlade length: 13.8 cm\u003cbr\u003eBlade height: 34 mm\u003cbr\u003eWeight: 80 g\u003cbr\u003eCore steel: Shirogami #2 (carbon steel)\u003cbr\u003eCladding: Soft iron with a kurouchi nashiji finish\u003c\/p\u003e\n\u003cp data-start=\"227\" data-end=\"912\"\u003eShiro Kamo 'Kazan' is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin, refined blades with well-balanced tapering and excellent balance. The thin Shirogami #2 carbon steel edge can be sharpened to an extremely keen edge, while the high carbon content makes the knife easy to both hone and sharpen. The core steel is clad with a layer of soft iron on each side. This cladding features a black kurouchi finish combined with a subtle nashiji texture. Nashiji means “pear skin” in Japanese and refers to a slightly rough, rustic texture applied to the surface of the blade. The handle is D-shaped in the traditional Japanese style.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1053\"\u003eShiro Kamo was actually one of the first blacksmiths we got to know, and to this day his knives remain among our most popular knife brands.\u003c\/p\u003e\n\u003cp data-start=\"1055\" data-end=\"1557\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1055\" data-end=\"1101\"\u003eNOTE: Shirogami #2 is not stainless steel.\u003c\/strong\u003e The cladding around the core steel is made from iron and is not stainless either. Always make sure to wipe the blade dry to prevent rust, and preferably apply a little oil to the blade. This enhances its appearance and helps protect it from corrosion. Because the steel is reactive, a patina will develop relatively quickly. Cutting proteins tends to produce blue and green tones in the patina, while vegetables generally create more grey and brown tones.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":57775358509404,"sku":"G-SN135PT_renghas","price":105.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/Shiro-Kamo-Kazan-petty-135mm.jpg?v=1788433563","url":"https:\/\/cleancut.eu\/products\/shiro-kamo-kazan-petty-140mm","provider":"Cleancut","version":"1.0","type":"link"}