{"product_id":"prep-130","title":"Prep 130","description":"\u003cp\u003eThe in-between knife. Too big for a paring knife's job, too small for a chef's knife's — which turns out to be most of what happens on a worktop. Trimming, splitting garlic, slicing a tomato, cutting sandwiches in half.\u003c\/p\u003e\u003cp\u003eNarrow blade, straight spine, fine point. Plain satin stainless with no pattern. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 130 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 105 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eVolume. Dice an onion with it and you will wish you had picked up the Chef 200. The narrow blade also gives you no knuckle clearance, so it is not a board knife. Not for bone or frozen food.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547904905290,"sku":"PX-PRP-130","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_b85f4927-cdd7-4b74-ab7e-770157b4696a.png?v=1790318361","url":"https:\/\/pilvarox.com\/products\/prep-130","provider":"Pilvarox","version":"1.0","type":"link"}