{"id":20530,"date":"2019-10-20T19:50:47","date_gmt":"2019-10-21T02:50:47","guid":{"rendered":"http:\/\/emilychang.com\/?p=20530"},"modified":"2022-05-21T16:15:58","modified_gmt":"2022-05-21T23:15:58","slug":"oct-20-2019-1950","status":"publish","type":"post","link":"https:\/\/emilychang.com\/blog\/2019\/10\/oct-20-2019-1950\/","title":{"rendered":"Oct 20, 2019 @ 19:50"},"content":{"rendered":"<p><a href=\"https:\/\/www.instagram.com\/p\/B33Taa2pRwI\/\" target=\"new\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"900\" alt=\"My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler \u201cGihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.\u201d As a former metal sculptor myself, I really appreciate this level of craft by the Hosokawa family! @bernalcutlery\" src=\"http:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih.jpg\" class=\"carousel wp-image-20531\" srcset=\"https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih.jpg 900w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-255x255.jpg 255w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-768x768.jpg 768w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-468x468.jpg 468w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-806x806.jpg 806w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-558x558.jpg 558w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-655x655.jpg 655w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-300x300.jpg 300w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-600x600.jpg 600w, https:\/\/emilychang.com\/blog\/wp-content\/uploads\/2019\/10\/my-new-vegetable-knife-is-a-gihei-165mm-nakiri-zdp189-with-keyaki-handle-a-gift-from-@maxkiesler-gih-220x220.jpg 220w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n<p>My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler \u201cGihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.\u201d As a former metal sculptor myself, I really appreciate this level of craft by the Hosokawa family! @bernalcutlery<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler \u201cGihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami&hellip;<\/p>\n","protected":false},"author":1,"featured_media":20531,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[1691,1690,1428,1064,1616,1239,1439],"class_list":["post-20530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living","tag-cooking","tag-giheiknives","tag-instagram","tag-instaimport","tag-intagrate","tag-plantbased","tag-sanfrancisco"],"acf":[],"_links":{"self":[{"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/posts\/20530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/comments?post=20530"}],"version-history":[{"count":0,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/posts\/20530\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/media\/20531"}],"wp:attachment":[{"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/media?parent=20530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/categories?post=20530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/emilychang.com\/blog\/wp-json\/wp\/v2\/tags?post=20530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}