- Description
- 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.
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.
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 | 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.
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.
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 | 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