{"product_id":"6-inch-chef-knife-ji-series-x08-dy","title":"6\" Chef Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're breaking down a whole chicken and need a blade that can work both sides of a joint. The upswept Honesuki-style tip gets in under the oyster, and the stiff spine gives you the control to separate the thigh from the carcass without slipping. It handles like a chef knife and thinks like a boning knife.\u003c\/p\u003e\n\n\u003ch3\u003eThe Honesuki Profile\u003c\/h3\u003e\n\u003cp\u003eThe triangular blade with its steep spine-to-edge taper isn't just for show. It lets you work close to the bone where a standard chef knife gets awkward, and the stiff blade won't flex away from the joint when you're applying lateral pressure. Use it through the whole chicken breakdown and you won't need to switch knives once.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Ebony Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the edge \u003cem\u003eholds\u003c\/em\u003e sharp through the cartilage and tendon work that would blunt a softer blade quickly. The ebony handle runs full-tang, so the weight sits behind your grip and the knife doesn't feel tip-heavy when you're working with the blade angled down.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch chef knife, Honesuki-style triangular profile\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down poultry, working around joints and cartilage, and tasks where a stiff blade near the bone beats a flexible boning knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-DY\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the board work once the chicken is broken down, and the Ji Series 7\" Fillet Knife for fish where flexibility matters more than stiffness.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311261235,"sku":"X08-DY","price":104.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-chef-knife-ji-series-x08-3014350.jpg?v=1776590959","url":"https:\/\/xinzuo.com.au\/products\/6-inch-chef-knife-ji-series-x08-dy","provider":"Xinzuo Australia","version":"1.0","type":"link"}