- Description
- Specifications
- Use & Care
We developed the Kazan line in partnership with a steelmaker in Kansai, Japan using Aogami Super. Aogami Super (AS) is a blue steel, which is considered one of the best for knife making. It is a hard steel, but has the toughness to combat chips and damage. The blades are a 70/30 bevel, semi-stainless and come razor sharp out of the box. They hold an excellent edge without being difficult to sharpen.
The Kazan Aogami Super line is medium weight and finished with beautiful gray wood handles, 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.
Why we love them: Kazan AS is an all around great knife. They are not super light or super heavy but hit that sweet spot right in the middle.
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 61 to 62 |
| 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 Aogami Super. Aogami Super (AS) is a blue steel, which is considered one of the best for knife making. It is a hard steel, but has the toughness to combat chips and damage. The blades are a 70/30 bevel, semi-stainless and come razor sharp out of the box. They hold an excellent edge without being difficult to sharpen.
The Kazan Aogami Super line is medium weight and finished with beautiful gray wood handles, 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.
Why we love them: Kazan AS is an all around great knife. They are not super light or super heavy but hit that sweet spot right in the middle.
Specifications
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 61 to 62 |
| 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