Kazan Nashiji SLD Wa-Gyutou 210mm
Kazan Nashiji SLD Wa-Gyutou 210mm

Chubo Knives

Kazan Nashiji SLD Wa-Gyutou 210mm

$185.00
+

 Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless SLD steel. SLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. The blades are finished in the nashiji style, hand sharpened and fitted with burnt 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

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.


Handle material Octagonal Burnt Oak Wa-handle
Blade length 210 mm (8.2")
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 SLD steel. SLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. The blades are finished in the nashiji style, hand sharpened and fitted with burnt 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

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.


Specifications

Handle material Octagonal Burnt Oak Wa-handle
Blade length 210 mm (8.2")
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