{"product_id":"takahiro-nihei-gyuto-240-mm-2","title":"Takahiro Nihei Gyuto 240 mm","description":"\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Length \u003c\/td\u003e\n\u003ctd\u003e240 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Length \u003c\/td\u003e\n\u003ctd\u003e410 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteel \u003c\/td\u003e\n\u003ctd\u003eAogami Super \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle \u003c\/td\u003e\n\u003ctd\u003eRosewood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFerrule\u003c\/td\u003e\n\u003ctd\u003eBuffalo Horn Liner\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRockwell\u003c\/td\u003e\n\u003ctd\u003e63-64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight Spine to heel \u003c\/td\u003e\n\u003ctd\u003e53 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWidth at Spine \u003c\/td\u003e\n\u003ctd\u003e5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight \u003c\/td\u003e\n\u003ctd\u003e240 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Blacksmith\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakahiro Nihei kitchen knives represent a masterful intersection of heritage geometry and modern metallurgical craftsmanship, meticulously hand-forged in Fukushima, Japan. After honing his skills as an apprentice under the revered master artisans at the legendary Yoshikane Hamono workshop in Sanjo, Nihei established his own independent forge alongside his father in 2019. His blades are highly coveted by culinary professionals and enthusiastic collectors for maintaining the iconic Sanjo-style profile—characterized by a reassuringly thick spine at the heel that tapers into a precision-ground, razor-thin cutting edge. Whether he is shaping premium, low-maintenance SLD semi-stainless steel under his signature namesake line or forging the heavily textured, high-carbon Aogami Super \"Shinkiro\" series for \u003cspan class=\"iNqyIf\" data-sfc-cp=\"\" data-sfc-root=\"c\" data-complete=\"true\" data-processed=\"true\"\u003eHatsukokoro\u003c!--TgQPHd|||[]--\u003e\u003c\/span\u003e, Nihei’s knives are celebrated worldwide for their immaculate convex grinds, effortless food release, and superb cutting\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook\/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/hEZOgRuZ8VQ\" title=\"How to Maintain an Iron Clad Knife!\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eKnife Care (Iron Clad)\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.\u003c\/li\u003e\n\u003cli\u003eSimply wipe the knife with a damp cloth immediately after use.\u003c\/li\u003e\n\u003cli\u003eWash with regular dish soap and warm water using a none abrasive sponge or cloth.\u003c\/li\u003e\n\u003cli\u003eNever put your knife in the dishwasher! The extreme heat will ruin the wooden handle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eHighly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.\u003c\/li\u003e\n\u003cli\u003eShould any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.\u003c\/li\u003e\n\u003cli\u003eAvoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SHARP Knife Shop","offers":[{"title":"Default Title","offer_id":68118134194492,"sku":"TAKNIHG-240-4","price":1149.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3105\/2666\/files\/Japanese-Knife-Takehiro-Nihei-Damascus-Aogami-Super--Gyuto-240-mm4-9.jpg?v=1793988548","url":"https:\/\/sharpknifeshop.com\/products\/takahiro-nihei-gyuto-240-mm-2","provider":"SHARP Knife Shop","version":"1.0","type":"link"}