{"product_id":"samura-okinawa-stonewash-gyuto-knife-170-mm","title":"Samura Okinawa Stonewash Gyuto Knife 170 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash gyuto knife\u003c\/strong\u003e is a Japanese-style chef's knife with a 170 mm blade. It is an all-round knife for everyday prep, so you can use it for boneless meat, fish, vegetables and bread. The blade is AUS-8 stainless steel with a stonewash finish, and the handle is rosewood.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well to regular use and can be restored on a whetstone when it dulls. The blade is 40 mm high.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides of the blade, which keeps resharpening straightforward. The blade also has a \u003cstrong\u003estonewash finish\u003c\/strong\u003e: the Okinawa series is offered with a plain AUS-8 or an AUS-8 Stonewash blade, and this gyuto is the stonewash version.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this gyuto has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e, here with a nylon bolster. The knife weighs 106 g net and measures 325 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing, dicing and portioning boneless meat\u003c\/li\u003e\n\u003cli\u003eCutting and portioning fish\u003c\/li\u003e\n\u003cli\u003eChopping, slicing and dicing vegetables\u003c\/li\u003e\n\u003cli\u003eCutting bread\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water before first use, then wash it by hand with non-abrasive materials and wipe it dry; a dishwasher is not recommended, and do not leave it in the sink for long. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided saw knife with a serrated blade. Store the knife in a brush block or knife holder where the blade does not touch metal items. Use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eEvery knife in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e, the stonewash line of the Okinawa series, has a corrosion-resistant AUS-8 blade in a classic Japanese shape and a rosewood handle. The series reflects SAMURA's deep respect for Japanese knife-making traditions, and like all SAMURA knives, this gyuto comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860965204,"sku":"SO-0185B","price":68.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/c1a3a62befd2c3a5a41eda616a5b1bff.jpg?v=1776066550","url":"https:\/\/samura.com\/products\/samura-okinawa-stonewash-gyuto-knife-170-mm","provider":"SAMURA.com","version":"1.0","type":"link"}