{"title":"Tsunehisa","description":"","products":[{"product_id":"gyuto-210mm-8-21","title":"Gyuto 210mm (8.2')","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Damascus or suminagashi finish on Japanese knives is often considered cosmetic, but it can serve a functional purpose. When a knife is quenched, the harder hagane (high-carbon steel) contracts over time due to carbide formation, heat treatment, and oxidation, leading to bending. This happens because the softer jigane layer stretches to compensate. Damascus layering adds strength, similar to plywood, by combining multiple steel layers, preventing bending and making the blade more durable. Some argue this layered construction balances the stresses between hard and soft steel, maintaining the blade’s shape over time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 133\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWhite Magnolia with Buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.12\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 214mm (8.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 46\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSwedish 19c27 Sandvik Damascus carbon steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e63\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"Tsunehisa Swedish Washiji","offers":[{"title":"Default Title","offer_id":56307178504575,"sku":null,"price":185.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_22582.heic?v=1761744958"}],"url":"https:\/\/knivesforchefs.co.uk\/collections\/tsunehisa.oembed","provider":"Knives for Chefs","version":"1.0","type":"link"}