- Description
- Specifications
- Use & Care
Our newest additions to the Kazan collection are forged in Tosa, Japan out of SRS-13 steel. SRS-13 is a stainless hard powdered steel which holds an edge for a long time. Powdered steels are known for their exceptional edge retention and easy maintenance. Each knife is fitted with a beautiful octagonal oak handle and hand- sharpened. Kazan is made exclusively for Chubo.
Why we love it: Awesome performance, easy care and a great price point.
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.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 165 mm (5.9") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 46 mm |
- 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 additions to the Kazan collection are forged in Tosa, Japan out of SRS-13 steel. SRS-13 is a stainless hard powdered steel which holds an edge for a long time. Powdered steels are known for their exceptional edge retention and easy maintenance. Each knife is fitted with a beautiful octagonal oak handle and hand- sharpened. Kazan is made exclusively for Chubo.
Why we love it: Awesome performance, easy care and a great price point.
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.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 165 mm (5.9") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 46 mm |
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