{"product_id":"the-anatomy-of-a-japanese-knife","title":"The Anatomy of a Japanese Knife, Symonds og Saunders","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"b406033b-0c7f-4c2d-9ab7-235435d2657e\" data-testid=\"conversation-turn-13\" data-scroll-anchor=\"false\" data-turn=\"user\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pt-12 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"b406033b-0c7f-4c2d-9ab7-235435d2657e\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/1.1 relative rounded-[18px] px-4 py-1.5 data-[multiline]:py-3 max-w-[var(--user-chat-width,70%)]\" data-multiline=\"\"\u003e\n\u003cp\u003eThe Anatomy of a Japanese Knife av Helen Symonds og Tom Saunders utforsker bladformer, ståltyper, håndtak, overflater og de japanske områdene som har formet knivhåndverket. Du møter både ikoniske kniver og smiene bak dem.\u003c\/p\u003e\n\u003cp\u003eBoken gir også praktiske råd om valg, bruk, vedlikehold og sliping. En grundig og visuelt sterk guide for kokker, samlere og alle som vil forstå hva som gjør japanske kjøkkenkniver så særegne.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/1.1 relative rounded-[18px] px-4 py-1.5 data-[multiline]:py-3 max-w-[var(--user-chat-width,70%)]\" data-multiline=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"TS Select","offers":[{"title":"Default Title","offer_id":45216193675443,"sku":"B-AnatomyJapanKnife","price":429.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/4587\/9731\/files\/The-Anatomy-of-a-Japanese-Knife-Helen-Symonds-T-15.png?v=1785275915","url":"https:\/\/tomatosharp.no\/products\/the-anatomy-of-a-japanese-knife","provider":"Tomatosharp","version":"1.0","type":"link"}