Kazan Ginsan Migaki Santoku 170mm (6.7")
Kazan Ginsan Migaki Santoku 170mm (6.7")
Kazan Ginsan Migaki Santoku 170mm (6.7")

Kazan

Kazan Ginsan Migaki Santoku 170mm (6.7")

$190.00
+

 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 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

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.


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 Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are 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

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.


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