- 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
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 an other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 165 mm (5.9") |
| Thickness at spine | 1.9 mm |
| Thickness at tip | 1.9 mm |
| Hardness (Rockwell scale) | 62 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 51mm |
- 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
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 an other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 165 mm (5.9") |
| Thickness at spine | 1.9 mm |
| Thickness at tip | 1.9 mm |
| Hardness (Rockwell scale) | 62 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 51mm |
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