- Description
- Specifications
- Use & Care
Our newest addition to the Kazan collection are forged in Tosa, Japan out of White #1 steel, hand sharpened and fitted with octagonal oak handles. The team of blacksmiths forge in the kurouchi style typical of Shikoku area knife making, leaving the black blades unpolished. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives have a rustic finish, great edge retention and high quality handles, all at an approachable price point.
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.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2.9 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 52 mm |
| Weight | 185 grams |
- 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 White #1 steel, hand sharpened and fitted with octagonal oak handles. The team of blacksmiths forge in the kurouchi style typical of Shikoku area knife making, leaving the black blades unpolished. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives have a rustic finish, great edge retention and high quality handles, all at an approachable price point.
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.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2.9 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 52 mm |
| Weight | 185 grams |
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