- Description
- Specifications
- Use & Care
We developed the Kazan 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 for great out the box sharpness.
Kazan features a hammered tsuchime finish, which prevents food from sticking to the blade. It's 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.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Handle material | Pressed Wood |
Blade length | 240 mm (9.4") |
Thickness at spine | 2 mm |
Thickness at tip | 0.7 mm |
Hardness (Rockwell scale) | 65 to 66 |
Edge / Bevel | Double (70/30) |
- 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 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 for great out the box sharpness.
Kazan features a hammered tsuchime finish, which prevents food from sticking to the blade. It's 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.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
Handle material | Pressed Wood |
Blade length | 240 mm (9.4") |
Thickness at spine | 2 mm |
Thickness at tip | 0.7 mm |
Hardness (Rockwell scale) | 65 to 66 |
Edge / Bevel | Double (70/30) |
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