{"product_id":"sakai-takayuki-sanpo-mizu-petty-150mm","title":"Sakai Takayuki Sanpo Mizu Petty 150mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003eHomura Guren\u003cbr\u003e\u003cbr\u003eIntroducing Guren by Itsuo Doi.  We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection.  Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge.  Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer.  The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003ePlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAvailable in the following styles:  \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThe 225mm Gyutou features a relatively flat profile and comfortable 55mm height. \u003c\/div\u003e\n\u003cdiv\u003eThe 150mm Petty follows the lines of the gyutou but at a smaller scale appropriate for detailed utility work.\u003c\/div\u003e\n\u003cdiv\u003eThe 180mm Edogata Nakiri is a traditional style of vegetable knife used by households in the Kanto (Tokyo) area.   This knife's profile has a forward orientation, with the blade gaining height from heel to tip.  Although it may look unfamiliar at first, this style is a tried and true classic that performs extremely well. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv class=\"yj6qo ajU\"\u003e\n\u003cdiv tabindex=\"0\" data-tooltip=\"Hide expanded content\" aria-label=\"Hide expanded content\" role=\"button\" class=\"ajR\"\u003e\u003c\/div\u003e\n\u003cdiv tabindex=\"0\" data-tooltip=\"Hide expanded content\" aria-label=\"Hide expanded content\" role=\"button\" class=\"ajR\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eBurnt Oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e225 mm (8.8\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e3 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWeight\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e:7.9oz \/ 226g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chubo Knives","offers":[{"title":"Default Title","offer_id":43119365193826,"sku":"SAK-03221","price":292.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/sanpomizupettyfront.jpg?v=1784107035","url":"https:\/\/www.chuboknives.com\/products\/sakai-takayuki-sanpo-mizu-petty-150mm","provider":"Chubo Knives","version":"1.0","type":"link"}