{"product_id":"japanese-chef-knife-aokoblue-steel-no-2-black-pakkawood-handle-gyuto-8-inch-200mm","title":"Japanese Petty Knife Aoko(Blue Steel)-No.2 Black Pakkawood Handle, 5.3-inch (135mm)","description":"\u003cstyle\u003e.aplus-img{display:block!important;margin:0!important;padding:0!important;border:0!important;max-width:100%!important;height:auto!important;line-height:0!important;font-size:0!important;vertical-align:top!important}.aplus-img+.aplus-img{margin-top:0!important;margin-bottom:0!important}.aplus-wrap{line-height:0!important;font-size:0!important;margin:0!important;padding:0!important;display:block!important}\u003c\/style\u003e\u003cdiv id=\"v-about-wrap\"\u003e\u003c\/div\u003e\u003c!-- DBG1_A_descLen=0 --\u003e\u003c!-- DBG2_B_descLen=131 --\u003e\u003cscript id=\"v-gallery-js\"\u003e(function(){var m={\"42668302106695\":[\"91BJQQ9YhaL._AC_SL1500\",\"61-xEcL9jqL._AC_SL1500\",\"614YVuN9GQL._AC_SL1500\",\"61MupTq_IcL._AC_SL1500\",\"61by6QZtWGL._AC_SL1500\",\"516IEfIEAsL._AC_SL1500\"],\"42668302139463\":[\"91BJQQ9YhaL._AC_SL1500\",\"61Gx4qKk46L._AC_SL1500\",\"71EG8WAH12L._AC_SL1500\",\"61F555LP5hL._AC_SL1500\",\"61-hgKk1lWL._AC_SL1500\",\"51K5zZUhAIL._AC_SL1500\"],\"42668302204999\":[\"61Swv7-Lp1L._AC_SL1500\",\"71yXnjvcjoL._AC_SL1500\",\"61NdKLnVwZL._AC_SL1500\",\"61kIBdk1dbL._AC_SL1500\",\"51vbVgCikIL._AC_SL1500\",\"91BJQQ9YhaL._AC_SL1500\"]};function fg(entries){var fps=[],ids=[];entries.forEach(function(e){if(e.indexOf(\"__id__\")===0)ids.push(e.slice(6));else fps.push(e);});if(fps.length===0)return;function mImg(c){var s=c.tagName===\"IMG\"?(c.getAttribute(\"src\")||c.getAttribute(\"data-src\")||\"\"):\"\";if(s\u0026\u0026fps.some(function(f){return s.indexOf(f)\u003e=0;}))return true;var imgs=c.querySelectorAll(\"img\");for(var i=0;i\u003cimgs.length;i++){s=imgs[i].getAttribute(\"src\")||imgs[i].getAttribute(\"data-src\")||\"\";if(fps.some(function(f){return s.indexOf(f)\u003e=0;}))return true;}return false;}var tg=document.querySelector(\"[id^='GalleryThumbnails']\");var tli=tg?tg.querySelectorAll(\"li\"):[];if(tli.length\u003e0){var anyT=false,firstT=null;tli.forEach(function(li){if(mImg(li)){anyT=true;if(!firstT)firstT=li;}});if(!anyT)return;tli.forEach(function(li){li.style.display=mImg(li)?\"\":\"none\";});if(firstT){var bt=firstT.querySelector(\"button\");if(bt)setTimeout(function(){bt.click();},100);}return;}var tb=document.querySelectorAll(\"button[data-target]\");if(tb.length\u003e0){var anyB=false,firstB=null;tb.forEach(function(b){var mid=(b.getAttribute(\"data-target\")||\"\").split(\"-\").pop();if(mImg(b)||ids.indexOf(mid)\u003e=0){anyB=true;if(!firstB)firstB=b;}});if(!anyB)return;tb.forEach(function(b){var mid=(b.getAttribute(\"data-target\")||\"\").split(\"-\").pop();var ok=mImg(b)||ids.indexOf(mid)\u003e=0;var li=b.closest(\"li\");if(li)li.style.display=ok?\"\":\"none\";});if(firstB){var bb=firstB;setTimeout(function(){bb.click();},100);}return;}var me=document.querySelectorAll(\"li[data-media-id]\");if(me.length\u003e0){var anyM=false;me.forEach(function(el){if(mImg(el))anyM=true;});if(!anyM)return;me.forEach(function(el){el.style.display=mImg(el)?\"\":\"none\";});return;}var anyF=false;document.querySelectorAll(\"img\").forEach(function(img){var s=img.getAttribute(\"src\")||img.getAttribute(\"data-src\")||\"\";if(s.indexOf(\"\/files\/\")\u003e=0\u0026\u0026fps.some(function(f){return s.indexOf(f)\u003e=0;}))anyF=true;});if(!anyF)return;document.querySelectorAll(\"img\").forEach(function(img){var s=img.getAttribute(\"src\")||img.getAttribute(\"data-src\")||\"\";if(s.indexOf(\"\/files\/\")\u003c0)return;img.style.display=fps.some(function(f){return s.indexOf(f)\u003e=0;})?\"\":\"none\";});}function getV(){var u=new URLSearchParams(location.search).get(\"variant\");if(u\u0026\u0026m[u])return u;var e=document.querySelector(\"input[name=id]\");if(e\u0026\u0026m[e.value])return e.value;var k=Object.keys(m);return k.length?k[0]:null;}function run(){var v=getV();if(!v)return;var e=m[v];if(e\u0026\u0026e.length)fg(e);}document.addEventListener(\"change\",function(){setTimeout(run,50);});document.addEventListener(\"variant:change\",run);(function(){function chk(){setTimeout(run,80);}var _pr=history.pushState;history.pushState=function(){_pr.apply(this,arguments);chk();};var _rr=history.replaceState;history.replaceState=function(){_rr.apply(this,arguments);chk();};window.addEventListener(\"popstate\",chk);})();(function(){var lv=null;function poll(){var v=getV();if(v\u0026\u0026v!==lv){lv=v;run();}}var iv=setInterval(poll,300);setTimeout(function(){clearInterval(iv);},30000);})();run();window.addEventListener(\"load\",function(){setTimeout(run,300);});setTimeout(run,500);setTimeout(run,1500);})();\u003c\/script\u003e\u003cscript type=\"application\/json\" id=\"about-details-data\"\u003e{\"42668302106695\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eMASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.\u003c\/li\u003e\u003cli\u003eRAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The core is Yasuki Aoko(Blue Steel)-No.2 high carbon steel (HRC 62-63), which is sandwiched between two layers of stainless steel by the traditional Warikomi method. It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. You can easily feel your upgraded technique level just by using a Syosaku Petty Knife. Hand wash only and regularly sharpen on quality whetstones.\u003c\/li\u003e\u003cli\u003eVERSATILITY - Ideal not only for experienced and professional chefs, but also those aiming for higher level. You can cut, dice, slice, mince and chop with one knife. You can cut meats, fish, vegetables, fruits, and more. You can use it as a sushi knife, too. It’s double-edged, so doesn’t matter if you are right handed or left handed. To avoid a chip in a blade, don’t chop hard stuff like bones, nutshells, and frozen foods. Do not use on granite countertops.\u003c\/li\u003e\u003cli\u003eDURABILITY AND MAINTENANCE - The handle is triple riveted to the full tang, which gives exceptional strength \u0026 durability. It’s water-resistant and non-slip. The ergonomically designed handle and perfectly balanced construction make you comfortable. The high carbon steel of the core is not stainless. The stain doesn’t affect the performance or the food you cut. You can minimize the stain by drying the blade well and applying some oil before storage. A rust eraser can remove most of it.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eStainless Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eSyosaku\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003ew\/o Saya\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eStainless Steel,Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003cp\u003eTotal length: 10 inchesWeight: 0.2 poundBlade length: 5.3 inchesWidth at widest heel: 1.2 inchBevel: Both-sided 50\/50Rockwell hardness: 62-63Finishing: Hammered Warikomi constructionHandle fixing: Triple riveted to the full tang\u003c\/p\u003e\u003cp\u003eA Petty knife with a clear plastic blade cover in a fancy box.\u003c\/p\u003e\u003ch5\u003eSyosaku Japan\u003c\/h5\u003e\u003cp\u003eAoko(Blue Steel)-No.2 Black Pakkawood Handle  Series.\u003c\/p\u003e\u003ch5\u003eHandcrafted in Sakai Japan\u003c\/h5\u003e\u003cp\u003eThe master craftsmanship has been handed down generation to generation for centuries.\u003c\/p\u003e\u003ch5\u003eExceptional hardness\u003c\/h5\u003e\u003cp\u003eThe core is Yasuki Aoko(Blue Steel)-No.2 high carbon steel (HRC 62-63).\u003c\/p\u003e\u003ch5\u003eRazor sharpness\u003c\/h5\u003e\u003cp\u003eThe hardness allows the thinner blade edge, resulting in razor sharpness.Ready to use out of the box with ruthless sharpness.\u003c\/p\u003e\u003ch5\u003eToughness and durability\u003c\/h5\u003e\u003cp\u003eThe hard Aoko(Blue Steel)-No.2 is sandwiched between two layers of stainless steel. Traditional Warikomi construction.It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time.\u003c\/p\u003e\u003ch5\u003eMaintenance\u003c\/h5\u003e\u003cp\u003eHand wash only with mild detergent, rinse, and dry with a kitchen towel. Dishwasher might damage the blade.Sharpen regularly with quality whetstones.Honing steels are not recommended as they can damage the edge.The high carbon steel of the core is not stainless.The stain doesn’t affect the performance or the food you cut.You can minimize the stain by drying the blade well and applying some oil before storage.A rust eraser can remove most of it.\u003c\/p\u003e\u003ch5\u003eVG-1 Gold Stainless Steel Mahogany Handle Series\u003c\/h5\u003e\u003cp\u003ePetty, 5.3-inch (135mm)Santoku 7-inch (180mm)Gyuto 8-inch (200mm)Nakiri 6.3-inch (160mm)\u003c\/p\u003e\",\"42668302139463\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eMASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.\u003c\/li\u003e\u003cli\u003eRAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The core is Yasuki Aoko(Blue Steel)-No.2 high carbon steel (HRC 62-63), which is sandwiched between two layers of stainless steel by the traditional Warikomi method. It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. You can easily feel your upgraded technique level just by using a Syosaku Vegetable (Nakiri) Knife. Hand wash only and regularly sharpen on quality whetstones.\u003c\/li\u003e\u003cli\u003eVEGETABLE SPECIALIST - The ultra sharp straight blade edge is designed to make a full contact with your cutting surface. It helps you to cut vegetables without sticking together like a thread. You can effortlessly slice delicate vegetables paper-thin, or quickly chop through hearty crisp vegetables. The wider blade is convenient for scooping them up for transfer after chopping. It’s double-edged, so doesn’t matter if you are right handed or left handed. Do not use on granite countertops.\u003c\/li\u003e\u003cli\u003eDURABILITY AND MAINTENANCE - The handle is triple riveted to the full tang, which gives exceptional strength \u0026 durability. It’s water-resistant and non-slip. The ergonomically designed handle and perfectly balanced construction make you comfortable. The high carbon steel of the core is not stainless. The stain doesn’t affect the performance or the food you cut. You can minimize the stain by drying the blade well and applying some oil before storage. A rust eraser can remove most of it.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eStainless Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eSyosaku\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003ew\/o Saya\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eStainless Steel,Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003cp\u003eTotal length: 12 inchesWeight: 0.4 poundBlade length: 6.3 inchesWidth at widest heel: 2 inchBevel: Both-sided 50\/50Rockwell hardness: 62-63Finishing: Hammered Warikomi constructionHandle fixing: Triple riveted to the full tang\u003c\/p\u003e\u003cp\u003eA Vegetable knife (Nakiri) with a clear plastic blade cover in a fancy box.\u003c\/p\u003e\u003ch5\u003eSyosaku Japan\u003c\/h5\u003e\u003cp\u003eAoko(Blue Steel)-No.2 Black Pakkawood Handle  Series.\u003c\/p\u003e\u003ch5\u003eHandcrafted in Sakai Japan\u003c\/h5\u003e\u003cp\u003eThe master craftsmanship has been handed down generation to generation for centuries.\u003c\/p\u003e\u003ch5\u003eExceptional hardness\u003c\/h5\u003e\u003cp\u003eThe core is Yasuki Aoko(Blue Steel)-No.2 high carbon steel (HRC 62-63).\u003c\/p\u003e\u003ch5\u003eRazor sharpness\u003c\/h5\u003e\u003cp\u003eThe hardness allows the thinner blade edge, resulting in razor sharpness.Ready to use out of the box with ruthless sharpness.\u003c\/p\u003e\u003ch5\u003eToughness and durability\u003c\/h5\u003e\u003cp\u003eThe hard Aoko(Blue Steel)-No.2 is sandwiched between two layers of stainless steel. Traditional Warikomi construction.It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time.\u003c\/p\u003e\u003ch5\u003eMaintenance\u003c\/h5\u003e\u003cp\u003eHand wash only with mild detergent, rinse, and dry with a kitchen towel. Dishwasher might damage the blade.Sharpen regularly with quality whetstones.Honing steels are not recommended as they can damage the edge.The high carbon steel of the core is not stainless.The stain doesn’t affect the performance or the food you cut.You can minimize the stain by drying the blade well and applying some oil before storage.A rust eraser can remove most of it.\u003c\/p\u003e\u003ch5\u003eVG-1 Gold Stainless Steel Mahogany Handle Series\u003c\/h5\u003e\u003cp\u003ePetty, 5.3-inch (135mm)Santoku 7-inch (180mm)Gyuto 8-inch (200mm)Nakiri 6.3-inch (160mm)\u003c\/p\u003e\",\"42668302204999\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eMASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking!\u003c\/li\u003e\u003cli\u003eRAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The core is Yasuki Aoko(Blue Steel)-No.2 high carbon steel (HRC 62-63), which is sandwiched between two layers of stainless steel by the traditional Warikomi method. It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. You can easily feel your upgraded technique level just by using a Syosaku Gyutou (Chef’s) Knife. Hand wash only and regularly sharpen on quality whetstones.\u003c\/li\u003e\u003cli\u003eVERSATILITY - Ideal not only for experienced and professional chefs, but also those aiming for higher level. You can cut, dice, slice, mince and chop with one knife. You can cut meats, fish, vegetables, fruits, and more. You can use it as a sushi knife, too. 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