- Description
- Specifications
- Use & Care
Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| 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
Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives perform like a $300 knife but at a much friendlier price.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| 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