{"product_id":"miki-takohiki-shirogami-270mm","title":"Miki Takohiki Shirogami 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eMiki Takohiki Shirogami s dĺžkou čepele 270 mm (10,6\") je tradičný japonský nôž, ktorý sa pôvodne používal na krájanie tenkých plátkov surovej ryby – áno, na sushi! 😃 Jeho precízna ostrosť zaisťuje minimálne poškodenie buniek na reznej ploche, čo je obzvlášť dôležité pri pokrmoch, v ktorých sa ryba konzumuje surová, pretože pomáha zachovať jej pôvodnú chuť a textúru. V súčasnosti sa vďaka dlhej a tenkej čepeli môže používať aj na krájanie veľkých kusov mäsa, najmä steakov. Jednostranne brúsená čepeľ je vhodná 🚨 \u003cstrong\u003eiba pre pravákov\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakohiki alebo tako-yanagiba je užšia a tenšia verzia klasického noža yanagiba s obdĺžnikovou špičkou. Má tiež plochejší profil než zaoblenejší yanagiba. Hoci sa \u003ci data-mce-fragment=\"1\" data-stringify-type=\"italic\"\u003etako\u003c\/i\u003e v japončine prekladá ako \u003ci data-mce-fragment=\"1\" data-stringify-type=\"italic\"\u003echobotnica\u003c\/i\u003e, nejde o nôž na chobotnice, ale používa sa na prípravu sushi a sašimi. V minulosti bol tvar takohiki obľúbený v oblasti Tokia, pretože čepeľ nemala špicatú špičku, takže sa ťažšie používala ako zbraň.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono používa najčistejšiu dostupnú uhlíkovú oceľ vyrábanú japonským výrobcom ocele Hitachi. \u003ca href=\"\/sk\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eOceľ Shirogami #2\u003c\/strong\u003e\u003c\/a\u003e alebo „biela oceľ 2“ s tvrdosťou približne \u003ca href=\"\/sk\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62 – 63 HRC\u003c\/strong\u003e\u003c\/a\u003e, ktorá je následne kovaním zvarená s druhou vrstvou mäkšej ocele. Dvojvrstvová konštrukcia čepele, známa aj ako \u003c\/span\u003e\u003ca href=\"\/sk\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eBiela oceľ dokáže zo všetkých japonských ocelí poskytnúť najvyššiu úroveň ostrosti a rezných schopností, no má to svoju cenu. Vyžaduje si veľmi \u003ca href=\"\/sk\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003enáročnú údržbu\u003c\/strong\u003e\u003c\/a\u003e, jej odolnosť proti hrdzi je veľmi nízka, takže sa na nej veľmi rýchlo vytvorí \u003ca href=\"Best%20To%20Use%20not%20for%20vegetablesmeatfish%20%20(click%20on%20icons%20for%20more%20knives)%20%20Miki%20Takohiki%20Shirogami%20in%20300mm%20(11.8%22)%20blade%20length%20is%20a%20traditional%20Japanese%20knife%20originally%20used%20for%20cutting%20thin%20slices%20of%20raw%20fish%20-%20yes,%20sushi!%20%F0%9F%98%83%20Its%20fine%20sharpness%20ensures%20very%20little%20cellular%20damage%20in%20the%20cut%20surface,%20which%20is%20particularly%20important%20for%20dishes%20where%20the%20fish%20is%20eaten%20raw%20because%20it%20helps%20to%20preserve%20the%20original%20flavor%20and%20texture%20of%20the%20fish.%20Nowadays%20it%20can%20also%20be%20used%20for%20cutting%20large%20pieces%20of%20meat%20(especially%20for%20steaks)%20due%20to%20its%20long,%20thin%20blade.%20The%20single%20bevel%20blade%20is%20suitable%20%F0%9F%9A%A8%20for%20right-handed%20users%20only!%20%20Takohiki%20or%20tako-yanagiba%20is%20a%20narrower%20and%20thinner%20version%20of%20the%20classic%20yanagiba%20with%20a%20rectangular%20tip.%20It%20also%20has%20a%20flatter%20profile%20than%20the%20curvier%20yanagiba.%20Although%20tako%20translates%20to%20octopus%20in%20Japanese,%20it%20is%20not%20an%20octopus%20knife,%20but%20is%20used%20to%20make%20sushi%20and%20sashimi.%20In%20the%20past,%20the%20takohiki%20shape%20was%20popular%20in%20the%20Tokyo%20area%20because%20the%20blade%20did%20not%20have%20a%20pointy%20tip,%20so%20it%20was%20more%20difficult%20to%20use%20it%20as%20a%20weapon.%20Miki%20Hamono%20uses%20the%20purest%20carbon%20steel%20available,%20produced%20by%20the%20Japanese%20steelmaker%20Hitachi.%20Shirogami%20steel%20#2%20or%20%E2%80%9Cwhite%20steel%202%E2%80%9D%20with%20a%20hardness%20of%20around%2062-63%20HRC,%20which%20is%20then%20forged%20welded%20with%20a%20second%20layer%20of%20softer%20steel.%20A%20two-layered%20blade%20construction,%20also%20known%20as%20ni-mai.%20%20White%20steel%20can%20produce%20the%20highest%20level%20of%20sharpness%20and%20cutting%20ability%20from%20all%20Japanese%20steels,%20but%20it%20comes%20at%20a%20price.%20Very%20high%20maintenance%20is%20needed,%20rust%20resistance%20is%20very%20low%20so%20it%20will%20develop%20patina%20very%20fast,%20the%20blade%20has%20to%20be%20wiped%20dry%20after%20every%20use%20and%20oiled%20regularly%20to%20prevent%20rusting.%20%20When%20you%20ask%20Japanese%20blacksmiths%20or%20sushi%20chefs%20why%20they%20all%20like%20white%20steel%20so%20much,%20you%20always%20get%20the%20identical%20answer:%20%E2%80%9CBecause%20it%20has%20a%20GREAT%20EDGE!%E2%80%9D%20%20%C2%BBGreat%20edge%C2%AB%20in%20Japanese%20terminology%20translates%20as:%20%20very%20high%20hardness%20and%20toughness%20(not%20being%20overly%20brittle)%20very%20fine%20and%20homogeneous%20martensite%20steel%20structure%20(steel%20structure%20after%20heat%20treatment)%20which%20will%20after%20polishing%20produce%20a%20very%20fine\/smooth%20edge%20very%20easy%20to%20resharpen.%20The%20blade%20is%20polished%20and%20hand%20engraved%20with%20the%20blacksmith%E2%80%99s%20signature.%20The%20transfer%20between%20jigane%20and%20hagane%20has%20a%20nice%20kasumi%20finish%20created%20by%20whetstones.%20The%20out-of-the-box%20sharpness%20is%207\/10%20because%20Japanese%20chefs%20like%20to%20put%20the%20final%20edge%20by%20themselves.%20If%20you%20prefer,%20we%20can%20sharpen%20it%20for%20you%20free%20of%20charge,%20just%20let%20us%20know%20when%20placing%20the%20order%20(leave%20a%20note%20in%20the%20cart).%20%20Handle%20is%20a%20simple%20traditional%20round%20Wa%20handle,%20made%20from%20magnolia%20wood.%20Magnolia%20wood%20is%20a%20soft,%20light-colored%20wood%20that%20needs%20some%20extra%20maintenance%20as%20it%20can%20stain%20easily,%20so%20we%20recommend%20having%20clean%20hands%20before%20using%20the%20knife.%20It%20is%20the%20preferred%20wood%20of%20Japanese%20sushi%20chefs%20due%20to%20its%20antiseptic%20properties%20and%20it%20is%20easy%20and%20cheap%20to%20rehandle%20as%20there%20is%20an%20abundance%20of%20magnolia%20handles%20on%20the%20market.%20The%20ferrule%20is%20made%20from%20water%20buffalo%20horn.%20%20Due%20to%20the%20choice%20of%20materials%20and%20precise%20final%20treatment%20of%20the%20blade%20by%20hand,%20the%20blade%20is%20simple%20to%20maintain,%20retains%20its%20edge%20for%20a%20very%20long%20time%20and%20is%20perfect%20for%20sharpening%20on%20water%20stones.%20These%20are%20essential%20characteristics%20of%20a%20traditional%20Japanese%20single%20bevel%20knife,%20such%20as%20Yanagiba.%20%20%20About%20Miki%20Hamono:%20Miki%20Hamono%20is%20a%20small-scale%20blacksmith%20from%20the%20Miki%20area%20in%20Japan.%20Miki%20is%20a%20very%20famous%20blacksmithing%20area%20located%20in%20Hyogo%20prefecture%20in%20the%20center%20of%20Japan.%20They%20use%20an%20old%20Japanese%20forging%20technique%20that%20originated%20from%20making%20samurai%20swords%20(katanas).%20Miki%20Hamono%20is%20mostly%20known%20among%20Japanese%20sushi%20chefs%20for%20forging%20traditional%20single%20bevel%20shirogami%20(white)%20steel%20knives.%20Their%20knives%20are%20the%20perfect%20example%20of%20the%20Japanese%20traditional%20knives%20where%20every%20part%20of%20the%20knife%20is%20made%20the%20%C2%BBright%20way%C2%AB,%20like%20in%20the%20old%20days,%20but%20separates%20them%20from%20other%20similar%20blacksmiths%20by%20a%20very%20good%20price%20performance.%20%20Specifications:%20Blade%20shape:%09Takohiki%20Steel%20type:%09Shirogami%20#2%20Hardness%20(HRC%20scale):%0962-63%20Overall%20length:%09450mm%20(17.7%22)%20Blade%20length:%09%20300mm%20(11.8%22)%20Blade%20height:%2025mm%20(1.0%22)%20Spine%20thickness:%093.0mm%20(0.12%22)%20Weight:%09115g%20(4.1%20oz)%20Handle%20length:%09145mm%20(5.7%22)%20Handle%20type%20\/%20wood:%09%20Japanese%20\/%20Magnolia,%20Water%20Buffalo%20Horn%20Blacksmith:%09Miki%20Hamono%20%20%20%20Use%20\u0026amp;%20Care:%20Handwash%20in%20warm%20water%20and%20towel%20dry%20Use%20a%20sharpening%20stone%20(not%20a%20honing%20steel!)%20to%20sharpen%20your%20knife%20Do%20not%20cut%20frozen%20foods%20and%20meat%20bones%20Do%20not%20put%20the%20knife%20in%20a%20dishwasher%20Read%20our%20comprehensive%20guide%20on%20proper%20Maintenance%20of%20Kitchen%20Knives.%20Still%20doubting%20which%20type%20of%20Japanese%20knife%20should%20best%20fit%20your%20needs?%20We%20created%20a%20quick,%205-steps%20quiz%20to%20help%20you%20find%20the%20perfect%20knife%20based%20on%20your%20cooking%20skills%20and%20the%20type%20of%20food%20you%20prepare.\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e veľmi rýchlo, čepeľ sa musí po každom použití utrieť dosucha a pravidelne naolejovať, aby sa zabránilo hrdzaveniu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKeď sa japonských kováčov alebo sushi kuchárov opýtate, prečo majú všetci tak radi bielu oceľ, vždy dostanete rovnakú odpoveď: „Pretože má VYNIKAJÚCE OSTIE!“\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e„Vynikajúce ostrie“ v japonskej terminológii znamená:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eveľmi vysokú tvrdosť a húževnatosť (bez nadmernej krehkosti),\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eveľmi jemnú a homogénnu martenzitickú štruktúru ocele (štruktúru ocele po tepelnom spracovaní), ktorá po vyleštení vytvorí veľmi jemné a hladké ostrie,\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eveľmi jednoduché opätovné nabrúsenie.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eČepeľ je vyleštená a ručne vygravírovaná podpisom kováča. Prechod medzi oceľami jigane a hagane má vďaka brúsnym kameňom peknú \u003ca href=\"\/sk\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003eúpravu kasumi\u003c\/strong\u003e\u003c\/a\u003e. Ostrosť po vybalení je 7\/10, pretože japonskí kuchári si finálne ostrie radi vytvárajú sami. Ak chcete, môžeme vám nôž bezplatne nabrúsiť – stačí nám to oznámiť pri zadávaní objednávky (zanechajte poznámku v košíku).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRukoväť je jednoduchá tradičná \u003cstrong\u003eokrúhla rukoväť Wa\u003c\/strong\u003e vyrobená z \u003cstrong\u003emagnóliového dreva\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnóliové drevo je mäkké, svetlé drevo, ktoré si vyžaduje dodatočnú údržbu, pretože sa ľahko zafarbí. Odporúčame preto mať pred použitím noža čisté ruky. Japonskí sushi kuchári ho uprednostňujú vďaka jeho antiseptickým vlastnostiam. Rukoväť sa tiež dá jednoducho a lacno vymeniť, pretože na trhu je veľké množstvo magnóliových rukovätí. Objímka je vyrobená z \u003cstrong\u003erohu vodného byvola\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eVďaka zvoleným materiálom a precíznej ručnej finálnej úprave čepele sa nôž jednoducho udržiava, veľmi dlho si zachováva ostrie a je ideálny na brúsenie na vodných kameňoch. To sú základné vlastnosti tradičného japonského jednostranne brúseného noža, akým je Takohiki.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMôže byť aj nádherným darčekom!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eO spoločnosti Miki Hamono:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"\/sk\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e je malý kováčsky podnik z oblasti Miki v Japonsku. Miki je veľmi známa kováčska oblasť v prefektúre Hjógó v centrálnej časti Japonska. Používajú starú japonskú techniku kovania, ktorá vznikla pri výrobe samurajských mečov (katan). Miki Hamono je medzi japonskými sushi kuchármi známe najmä kovaním tradičných jednostranne brúsených nožov z ocele shirogami (bielej ocele). Ich nože sú dokonalým príkladom tradičných japonských nožov, pri ktorých je každá časť vyrobená „správnym spôsobom“, rovnako ako za starých čias, no od podobných kováčov ich odlišuje veľmi dobrý pomer ceny a výkonu.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39690579509336,"sku":"060125201186","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiTakohikiShirogami270mm_060125201186_1.jpg?v=1635235748","url":"https:\/\/sharpedgeshop.com\/sk\/products\/miki-takohiki-shirogami-270mm","provider":"SharpEdge","version":"1.0","type":"link"}