Kazan Ginsan Migaki Sujihiki 240mm (9.4")
Kazan Ginsan Migaki Sujihiki 240mm (9.4")
Kazan Ginsan Migaki Sujihiki 240mm (9.4")

Kazan

Kazan Ginsan Migaki Sujihiki 240mm (9.4")

$207.00

$230.00

(10% OFF)
+

 Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.

Why we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.

About this shape

Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.


Handle material Octagonal Oak Wa-handle
Blade length 240 mm (9.4")
Thickness at spine 2.3 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 61
Edge / Bevel Double (50/50)
Blade height heel to spine 45mm

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description

 Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.

Why we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.

About this shape

Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.


Specifications

Handle material Octagonal Oak Wa-handle
Blade length 240 mm (9.4")
Thickness at spine 2.3 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 61
Edge / Bevel Double (50/50)
Blade height heel to spine 45mm

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives