{"title":"Sakai Takayuki Aonikou Blue-2 Carbon Steel","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(223, 7, 7);\"\u003e\u003cstrong\u003eFINAL CLEARANCE SALE ON ALL SAKAI TAKAYUKI KNIVES. WHILE QUANTITIES LAST!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eIf you're looking for a real carbon steel knife but would also prefer a standard European style handle, these are a great choice. They're quite popular as they offer great performance but the blades are not overly fragile since they're made more in the Western style and the edges aren't paper thin. A great choice if you're carbon-curious and don't want to break the bank (or break the knife too easily). Of course they're still going to be more brittle than most stainless knives, and you MUST keep them dry and clean and properly stored to keep rust at bay.\u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-aonikou-blue-2-carbon-steel-santoku-180mm-sak-13061","title":"Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7\")","description":"\u003cp\u003eSakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7\")\u003c\/p\u003e\n\u003cp\u003eIf you already have a good stainless steel santoku or chef's knife but have been curious about a real \"carbon steel\" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. An excellent knife you're sure to fall in love with if you've only ever used stainless steel knives! But remember, this is a high carbon steel knife, NOT stainless, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour -- this is normal, so forget about trying to keep a carbon steel knife shiny. If you're worried about this, stick with stainless steel knives. It's also best to avoid cutting very acidic items such as citrus fruits, as the acid will react with the carbon steel and can cause intense staining, discolouring and even pitting if left in contact with the blade for any length of time. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the \"white\" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This knife is sharpened mostly on the right hand side and so is not suitable for left-hand use. I recommend the fine ceramic hone listed below for regular everyday maintenance. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551045509303,"sku":"SAK-13061","price":192.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/13061.jpg?v=1605109968"},{"product_id":"sakai-takayuki-aonikou-blue-2-carbon-steel-chef-s-knife-gyutou-240mm-9_5","title":"Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife\/Gyutou, 240mm (9.5\")","description":"\u003cp\u003eIf you already have a good stainless steel santoku or chef's knife but have been curious about a real \"carbon steel\" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. A GREAT knife in a nice pro or serious-home-user length. \u003cstrong\u003eBut remember, this is a high carbon steel knife, NOT stainless\u003c\/strong\u003e, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the \"white\" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This knife is sharpened mostly on the right hand side and so is \u003cstrong\u003enot suitable for left-hand use\u003c\/strong\u003e. I recommend the fine ceramic hone listed below for regular everyday maintenance. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551073558711,"sku":"SAK-13013","price":256.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_907.jpg?v=1605110152"},{"product_id":"sakai-takayuki-aonikou-blue-2-carbon-steel-chef-s-knife-gyutou-210mm-8_3","title":"Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife\/Gyutou, 210mm (8.3\")","description":"\u003cp\u003eSakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife\/Gyutou, 210mm (8.3\") If you already have a good stainless steel santoku or chef's knife but have been curious about a real \"carbon steel\" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. But remember, this is a high carbon steel knife, NOT stainless, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the \"white\" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.\u003c\/p\u003e\n\u003cp\u003eThis knife is sharpened mostly on the right hand side and so is not suitable for left-hand use. I recommend the \u003ca href=\"\/products\/idahone-ceramic-sharpening-rod-fine-10-26cm\" title=\"Idahone Canada\" target=\"_blank\"\u003eIdahone fine ceramic hone\u003c\/a\u003e for regular everyday maintenance.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551074017463,"sku":"SAK-13012","price":248.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_906.jpg?v=1605110160"},{"product_id":"sakai-takayuki-aonikou-blue-2-carbon-steel-utility-petty-knife-150mm-5_9","title":"Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility\/Petty Knife, 150mm (5.9\")","description":"\u003cp\u003eA perfect companion to a chef's knife or santoku. A petty knife is what the Japanese call our \"utility\" or \"paring\" knives. If you already own a small utility knife or just don't find that you use them much, and if you want something that can be more versatile and used like a small slicer or \"sandwich knife\", then this is the perfect length (it's long enough to be used like a small chef's knife or slicer really). It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. But remember, this is a high carbon steel knife, NOT stainless, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the \"white\" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This knife is sharpened mostly on the right hand side and so is not suitable for left-hand use.\u003c\/p\u003e\n\u003cp\u003eI recommend the \u003ca href=\"https:\/\/www.paulsfinest.com\/products\/idahone-ceramic-sharpening-rod-fine-10-26cm\" target=\"_blank\" title='idahone fine ceramic hone 10\"' rel=\"noopener noreferrer\"\u003efine ceramic hone\u003c\/a\u003e for regular everyday maintenance. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551120220343,"sku":"SAK-13004","price":128.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_958.jpg?v=1605110605"}],"url":"https:\/\/www.paulsfinest.com\/collections\/sakai-takayuki-aonikou-blue-2-carbon-steel\/japanese-chef-knives.oembed","provider":"PaulsFinest.com","version":"1.0","type":"link"}