{"title":"Fujii Hamono","description":null,"products":[{"product_id":"fujii-kokkekniv-210-mm","title":"Sakai Kanechika Aogami-2 - 210 mm Chef's Knife","description":"\u003cp\u003e Among Fujii's absolute best is this 210mm three-layer chef's knife with aogami-2 (Blue-2) core\u003c\/p\u003e\n\n \u003cp\u003eThe profile of the knife is the classic gyoto, which is the cornerstone of any knife collection. This knife is distinguished by its particularly thin profile, which in combination with the core of blue steel provides a very light cutting experience, which is rarely found in similar knives of this type.\u003c\/p\u003e\n\n\u003cp\u003e This knife is forged in three layers, with the core on each side coated with a soft layer of stainless steel. The steel in the core, aogami-2, is one of the classic Japanese alloys characterized by a high carbon content, iron and a little chromium. You should therefore expect that the core steel of this knife will rust.\u003c\/p\u003e\n\n\u003cp\u003e The handle is made of stained mahogany and the knife generally feels light - precisely because of the modest thickness.\u003c\/p\u003e\n\n\u003cp\u003e -----\u003c\/p\u003e\n\n\u003cp\u003e \u003cem\u003eAs with all our kitchen knives, we strongly advise against cutting into all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to \"chipping\" as it is very hard and thin.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":40471597389,"sku":"040805","price":2199.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/files\/DSCF2163.png?v=1726072370"},{"product_id":"fuji-santoku-165-mm","title":"Sakai Kanechika 165 mm Bunka Aogami-2","description":"\u003cp\u003eThis santoku from Fujii, which in its profile resembles the classic bunka, is a knife in an absolutely special class. The cut is approx. 165mm long and the blade is no more than 1.8mm thick across the spine at the thickest point.\u003c\/p\u003e\n\u003cp\u003eTechnically, the knife consists of a very narrow blade in three layers. The core is made of aogami-2 (Blue-2) steel, which is one of the classic Japanese steel types, which is also characterized by the fact that it will rust. The soft layer of steel on each side of the core is stainless, but the knife as a whole requires special care.\u003c\/p\u003e\n\u003cp\u003eThe steel in the knife is hardened to a whopping 62 HRC, which is something close to the hardest the steel can be subjected to. This in combination with the knife's very thin profile and egg gives a delicious and frictionless feeling when cutting with the knife.\u003c\/p\u003e\n\u003cp\u003eThe handle of the knife is in red pakka wood, and gives a completely adventurous overall impression. This is a knife for \u003cem\u003econnoisseurs\u003c\/em\u003e, so with the right care and attention you can expect a knife that, in its cutting experience, is among the absolute best we offer in our selection.\u003c\/p\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAs with all our kitchen knives, we strongly advise against cutting all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to \"chipping\" as it is very hard and thin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":40472475085,"sku":"040803","price":1999.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/products\/DSCF5209.jpg?v=1632563967"},{"product_id":"fujii-petty-135mm","title":"Sakai Kanechika 135 mm Utility Aogami-2","description":"\u003cp\u003e\u003cstrong\u003eThis petty from Fujii is a knife in an absolutely special class.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTechnically, the knife consists of a very narrow blade in three layers. The core is made of aogami-2 (Blue-2) steel, which is one of the classic Japanese steel types, which is also characterized by the fact that it will rust. The soft layer of steel on each side of the core is stainless, but the knife as a whole requires special care.\u003c\/p\u003e\n\u003cp\u003eThe steel in the knife is hardened to a whopping 65 HRC, which is something close to the hardest the steel can be subjected to. This in combination with the knife's very thin profile and egg gives a delicious and frictionless feeling when cutting with the knife.\u003c\/p\u003e\n\u003cp\u003eThe handle of the knife is in red pakka wood, and gives a completely adventurous overall impression. This is a knife for \u003cem\u003econnoisseurs\u003c\/em\u003e, so with the right care and attention you can expect a knife that in its cutting experience is among the absolute best we offer in our selection.\u003c\/p\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAs with all our kitchen knives, we strongly advise against cutting into all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to \"chipping\" as it is very hard and thin.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":30717444456580,"sku":"040801","price":1199.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/products\/DSCF4796.jpg?v=1629748892"},{"product_id":"sakai-kanechika-210mm-gyoto-aus10","title":"Sakai Kanechika 210mm Gyuto AUS10","description":"\u003cp\u003e\u003cstrong\u003eFrom one of the wildest grinders in the world - Mr. Fujii - can we now present these knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call '\u003cem\u003ethe initial grind\u003c\/em\u003e'. That is, from the raw, forged blade to the finished and sharp knife.\u003c\/p\u003e\n\u003cp\u003eHe is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.\u003cbr\u003e\u003cbr\u003eEnough about that, the knives here have a core of AUS-10, surrounded by a beautifully executed damascus profile. AUS-10, although not hardened as hard in this case, is an incredibly nice steel alloy. It keeps the egg sharp for a long time and the fineness of one's sharpening is unsurpassed. The profile of the knife is relatively narrow, which makes it fly through whatever you have to go through - but not the hard stuff.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis knife is a\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egyuto\u003c\/em\u003e\u003cspan\u003e, which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables. The cutting experience of this knife is poor in words, so it is a knife that must be tested to that extent. If you have the opportunity to drop by our store in Torvehallerne in Copenhagen, we will therefore be ready with carrots and a cutting board, so that you will be able to experience for yourself why this knife is so much better than most others out there.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable height=\"113\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eChef's knife \/ Gyuto\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eLength\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e210mm \/ 21cm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDamascus steel - AUS10 core \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e50\/50 \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eShinogi shaft - D-shaped \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eStainless steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003eYES!\u003c\/b\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eHardness\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e60 HRC \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cspan\u003eStock material\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eMagnolia and buffalo horn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":34276954079364,"sku":"SK-A1D-GY210","price":2799.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/files\/DSCF5127.png?v=1737555776"},{"product_id":"sakai-kanechika-240mm-k-tip-slicer-aus10","title":"Sakai Kanechika 240mm K-Tip Slicer AUS10","description":"\u003cp\u003e\u003cstrong\u003eFrom one of the wildest grinders in the world - Mr. Fujii - can we now present these knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call '\u003cem\u003ethe initial grind\u003c\/em\u003e'. That is, from the raw, forged blade to the finished and sharp knife.\u003c\/p\u003e\n\u003cp\u003eHe is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.\u003cbr\u003e\u003cbr\u003eEnough about that, the knives here have a core of AUS-10, surrounded by a beautifully executed damascus profile. AUS-10, although not hardened as hard in this case, is an incredibly nice steel alloy. It keeps the egg sharp for a long time and the fineness of one's sharpening is unsurpassed. The profile of the knife is relatively narrow, which makes it fly through whatever you have to go through - but not the hard stuff.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis knife is a\u003c\/span\u003e \u003cspan\u003e\u003cem\u003eslicer\u003c\/em\u003e, mainly used for cutting meat, fish and other protein. So not chopping tasks, but where long cutting movements and a narrow blade are needed. The narrow blade provides minimal friction and ease through the very moist proteins. Furthermore, more and more people have started to use these knives for everything, and some are actually replacing their chef's knife with a slicer. The cutting ability of this knife is unmatched, so if you have the opportunity to visit us in Torvehallerne, we will dish up carrots and you can try it yourself!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable height=\"113\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eSlicer (K-tip) \/ Sujihiki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eLength\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e240mm \/ 24cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDamascus steel - AUS10 core\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e50\/50\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eWA shaft - octagonal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eStainless steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003eYES!\u003c\/b\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eHardness\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e60 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eStock material\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eMagnolia and buffalo horn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eFoodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":34276962107524,"sku":"SK-A1D-KS240","price":2999.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/files\/DSCF5125.png?v=1737555925"},{"product_id":"sakai-kanechika-150mm-petty-gin3","title":"Sakai Kanechika 150mm Petty Gin3","description":"\u003cp\u003e\u003cstrong\u003eFrom one of the wildest grinders in the world - Mr. Fujii - can we now present these knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call '\u003cem\u003ethe initial grind\u003c\/em\u003e'. That is, from the raw, forged blade to the finished and sharp knife.\u003c\/p\u003e\n\u003cp\u003eHe is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.\u003c\/p\u003e\n\u003cp\u003eEnough about that, the core of these knives are called many things - Ginsanko, Gin3, Ginsan and not least Silversteel. The steel alloy itself is, in our eyes, one of the most fun. It fits as close to carbon steel as possible. However, it is just 100% stainless - that is, a crazy fine egg, on a stainless blade. You don't see that everywhere!\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife is a\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eutility\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003e, which is also called a petty knife. It is 15 cm, and it is used for the finer tasks such as trimming meat, or slightly more demanding cuts in fruit and vegetables. The cutting experience of this knife is poor in words, so it is a knife that must be tested to that extent. If you have the opportunity to drop by our store in Torvehallerne in Copenhagen, we will therefore be ready with carrots and a cutting board, so that you will be able to experience for yourself why this knife is so much better than most others out there.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable height=\"113\" data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Type\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Petty\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eLength\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 150mm \/ 15cm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eForging and steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e San Mai - Gin3 core \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eGrinding\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 50\/50 \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHandle type\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e WA shaft - octagonal \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eStainless steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e \u003cb\u003eSemi-stainless\u003c\/b\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHardness\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 60 HRC \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eStock material\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Magnolia and buffalo horn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eFoodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":34276964401284,"sku":"SK-G3H-PE150","price":1799.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/files\/DSCF5123.png?v=1737555669"},{"product_id":"sakai-kanechika-210mm-gyoto-gin3","title":"Sakai Kanechika 210mm Gyuto Gin3","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom one of the wildest grinders in the world - Mr. Fujii - can we now present these knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call '\u003cem data-mce-fragment=\"1\"\u003ethe initial grind\u003c\/em\u003e'. That is, from the raw, forged blade to the finished and sharp knife.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEnough about that, the core of these knives are called many things - Ginsanko, Gin3, Ginsan and not least Silversteel. The steel alloy itself is, in our eyes, one of the most fun. It fits as close to carbon steel as possible. However, it is just 100% stainless - that is, a crazy fine egg, on a stainless blade. You don't see that everywhere!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife is a\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003egyuto\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables. The cutting experience of this knife is poor in words, so it is a knife that must be tested to that extent. If you have the opportunity to drop by our store in Torvehallerne in Copenhagen, we will therefore be ready with carrots and a cutting board, so that you will be able to experience for yourself why this knife is so much better than most others out there.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable height=\"113\" data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Type\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Chef's knife \/ Gyuto\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eLength\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 210mm \/ 21cm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eForging and steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e San-mai (3-layer) - Gin3 core \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eGrinding\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 50\/50 \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHandle type\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e WA shaft - octagonal \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eStainless steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\u003cb\u003eSemi-stainless\u003c\/b\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHardness\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e 61 HRC \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eStock material\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\" data-mce-selected=\"1\"\u003e Magnolia and buffalo horn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eFoodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":34276977803396,"sku":"SK-G3H-GY210","price":2799.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/files\/DSCF5121.png?v=1737555849"},{"product_id":"sakai-kanechika-160-mm-bunka-vg10","title":"Sakai Kanechika VG-10 - 160mm Bunka","description":"","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":39551819415684,"sku":"SK-VGM-BU160","price":1699.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/products\/DSCF5253.jpg?v=1632079021"},{"product_id":"sakai-kanechika-210-mm-gyuto-vg-10","title":"Sakai Kanechika 210mm Gyuto VG-10","description":"","brand":"Fujii Hamono","offers":[{"title":"Default Title","offer_id":39551819841668,"sku":"SK-VGM-G210","price":1899.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0271\/1399\/products\/DSCF5213.jpg?v=1632079168"}],"url":"https:\/\/foodgear.dk\/en\/collections\/fujii-hamono-1.oembed","provider":"FOODGEAR","version":"1.0","type":"link"}