- 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
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| Edge / Bevel | Double (50/50) |
- 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
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| Edge / Bevel | Double (50/50) |
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