- Description
- Use & Care
We developed the Kazan HAP40 line in partnership with a steelmaker in Kansai, Japan using HAP40, a powdered steel blend featuring high levels of Vanadium, Molybdenum, Cobalt and Tungsten. This results in a semi-stainless blade with exceptional edge retention. The blade is hand sharpened on several stones of varying grits for great out the box sharpness.
The Kazan HAP40 medium weight and has a beautiful gray wood handle, designed to be a bit more substantial than other Japanese knives so it's comfortable for those with larger hands. Kazan is made exclusively for Chubo.
Why we love them: Kazan HAP40 stays sharp forever. They hold an edge better than any knife on our site and despite their incredible hardness, they are very responsive to sharpening stones.
Specifications
| Handle material | Pressed Wood |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 65 to 66 |
| Edge / Bevel |
|
- 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
We developed the Kazan HAP40 line in partnership with a steelmaker in Kansai, Japan using HAP40, a powdered steel blend featuring high levels of Vanadium, Molybdenum, Cobalt and Tungsten. This results in a semi-stainless blade with exceptional edge retention. The blade is hand sharpened on several stones of varying grits for great out the box sharpness.
The Kazan HAP40 medium weight and has a beautiful gray wood handle, designed to be a bit more substantial than other Japanese knives so it's comfortable for those with larger hands. Kazan is made exclusively for Chubo.
Why we love them: Kazan HAP40 stays sharp forever. They hold an edge better than any knife on our site and despite their incredible hardness, they are very responsive to sharpening stones.
Specifications
| Handle material | Pressed Wood |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 65 to 66 |
| Edge / Bevel |
|
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