{"product_id":"samura-okinawa-slicing-knife-tanto-230-mm","title":"Samura Okinawa Slicing Knife Tanto 230 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Slicing Knife Tanto\u003c\/strong\u003e is a long slicer for meat, fish and sausage, with a 230 mm AUS-8 stainless steel blade and a rosewood handle. Like the rest of the Okinawa series, it is made for slicing fish fillets in a single smooth motion and for preparing your favourite Japanese dishes.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, a corrosion-resistant steel, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. At this hardness the edge keeps its sharpness well through everyday cooking, and you can restore it on a whetstone. The blade is 37 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade. That makes it easy to look after: you sharpen each side in turn at the same angle.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003erosewood\u003c\/strong\u003e, the wood used on every knife in the Okinawa series, and it is fitted with a \u003cstrong\u003enylon bolster\u003c\/strong\u003e. The knife weighs 121 g net and measures 384 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing boneless meat\u003c\/li\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003ePortioning fish\u003c\/li\u003e\n\u003cli\u003eSlicing sausage\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use and wipe it dry. After that, clean it by hand with non-abrasive materials, wipe it dry and store it in a brush block or knife holder where the blade does not touch metal; a dishwasher is not recommended, and the knife should not sit in the sink for long. Use wooden or plastic boards rather than glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Keep the original factory bevel angle of 15–17° when you sharpen on a whetstone, and use a honing rod between sharpenings, drawing the edge along the rod from the handle to the point.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/okinawa\"\u003eOkinawa series\u003c\/a\u003e reflects SAMURA's deep respect for Japanese knife-making traditions, with corrosion-resistant AUS-8 steel blades in classic Japanese shapes and rosewood handles. Like all SAMURA knives, this one comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532862832980,"sku":"SO-0146T","price":62.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f81a4974e12fa91da9900bfbff2dd02b.jpg?v=1776066581","url":"https:\/\/samura.com\/products\/samura-okinawa-slicing-knife-tanto-230-mm","provider":"SAMURA.com","version":"1.0","type":"link"}