- Description
- Specifications
- Use & Care
Our newest addition to the Kazan collection are forged in Tosa, Japan out of White #1 steel, hand sharpened and fitted with octagonal oak handles. The team of blacksmiths forge in the kurouchi style typical of Shikoku area knife making, leaving the black blades unpolished. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives have a rustic finish, great edge retention and high quality handles, all at an approachable price point.
About this shape
Nakiri knives are the double edged Western style equivalent of a single-edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise, allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2.8 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 52 mm |
| Weight | 185 grams |
- 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 White #1 steel, hand sharpened and fitted with octagonal oak handles. The team of blacksmiths forge in the kurouchi style typical of Shikoku area knife making, leaving the black blades unpolished. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives have a rustic finish, great edge retention and high quality handles, all at an approachable price point.
About this shape
Nakiri knives are the double edged Western style equivalent of a single-edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise, allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2.8 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 52 mm |
| Weight | 185 grams |
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