{"id":619,"date":"2016-11-16T06:34:01","date_gmt":"2016-11-16T14:34:01","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=619"},"modified":"2016-11-16T06:36:44","modified_gmt":"2016-11-16T14:36:44","slug":"lee-valley-classic-japanese-kitchen-knife","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=619","title":{"rendered":"Lee Valley &#8211; Classic Japanese Kitchen Knife"},"content":{"rendered":"<p><strong>Lee Valley<\/strong><\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk03.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk03.jpg\" alt=\"Lee Valley \" width=\"750\" height=\"314\" class=\"alignleft size-full wp-image-620\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk03.jpg 750w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk03-300x126.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk04.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk04.jpg\" alt=\"Lee Valley\" width=\"750\" height=\"563\" class=\"alignleft size-full wp-image-621\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk04.jpg 750w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk04-300x225.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk05.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk05.jpg\" alt=\"Lee Valley\" width=\"750\" height=\"563\" class=\"alignleft size-full wp-image-622\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk05.jpg 750w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2016\/11\/Cutlery9Mk05-300x225.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<p>The wavy line along the forge weld is known as the &#8220;hamon&#8221; and was one of the judgment points of traditional Japanese swords.<\/p>\n<p>11&#8243; long overall with an ebony composition handle, this knife has a particularly beautiful, lightly textured blade.<\/p>\n<p>The knife has exterior layers of stainless steel forge-welded to a high-carbon steel core. The carbon steel central layer gives you a knife that will hold a razor edge, but has the easy maintenance features of stainless steel.<\/p>\n<p>It is best sharpened on a 1000 grit water stone which uses ordinary tap water for flushing. (Do not use sharpening steels.)<\/p>\n<p>Comes in a decorative presentation box.<\/p>\n<p><strong>Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lee Valley The wavy line along the forge weld is known as the &#8220;hamon&#8221; and was one of the judgment points of traditional Japanese swords. 11&#8243; long overall with an ebony composition handle, this knife has a particularly beautiful, lightly textured blade. The knife has exterior layers of stainless steel forge-welded to a high-carbon steel &#8230; <a title=\"Lee Valley &#8211; Classic Japanese Kitchen Knife\" class=\"read-more\" href=\"https:\/\/www.igourmand.com\/?p=619\" aria-label=\"Read more about Lee Valley &#8211; Classic Japanese Kitchen Knife\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,25],"tags":[115,113,114,38],"class_list":["post-619","post","type-post","status-publish","format-standard","hentry","category-kitchen-equipment","category-pictorial","tag-cutlery","tag-kitchen","tag-kitchen-equipment","tag-photos"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=619"}],"version-history":[{"count":1,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/619\/revisions"}],"predecessor-version":[{"id":623,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/619\/revisions\/623"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}