Kazan Ginsan Nashiji Petty 150mm (5.9")
Kazan Ginsan Nashiji Petty 150mm (5.9")
Kazan Ginsan Nashiji Petty 150mm (5.9")

Kazan

Kazan Ginsan Nashiji Petty 150mm (5.9")

$145.00
+

 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