- Description
- Specifications
- Use & Care
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
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 170 mm (6.7") |
| 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
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 170 mm (6.7") |
| 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