- Description
- Specifications
- Use & Care
Made in Tosa, Japan from V1 steel, a stainless steel similar to VG10. The V1 knives are tough and hold a great edge, while being easy to sharpen.
Hand sharpened and handled from durable pakkawood, Kazan is made exclusively for Chubo.
Why we love it: This knife is the perfect workhorse and at a price point that makes for a great introduction to Japanese knives.
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 | Pakkawood |
| Blade length | 165 mm (6.4") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 1.2 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 45mm |
- 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
Made in Tosa, Japan from V1 steel, a stainless steel similar to VG10. The V1 knives are tough and hold a great edge, while being easy to sharpen.
Hand sharpened and handled from durable pakkawood, Kazan is made exclusively for Chubo.
Why we love it: This knife is the perfect workhorse and at a price point that makes for a great introduction to Japanese knives.
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 | Pakkawood |
| Blade length | 165 mm (6.4") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 1.2 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 45mm |
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