- Description
- Specifications
- Use & Care
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 finished in the nashiji style, 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
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Handle material | Octagonal Oak Wa-handle |
Blade length | 150 mm (5.9") |
Thickness at spine | 2.1 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 finished in the nashiji style, 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
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
Handle material | Octagonal Oak Wa-handle |
Blade length | 150 mm (5.9") |
Thickness at spine | 2.1 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