Kazan Ginsan Nashiji Nakiri 165mm (6.4")
Kazan Ginsan Nashiji Nakiri 165mm (6.4")
Kazan Ginsan Nashiji Nakiri 165mm (6.4")

Kazan

Kazan Ginsan Nashiji Nakiri 165mm (6.4")

$154.00
+

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 finished in the nashiji style, 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

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 and 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 (6.4")
Thickness at spine 2.3 mm
Thickness at tip 1.8 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 finished in the nashiji style, 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

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 and 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 (6.4")
Thickness at spine 2.3 mm
Thickness at tip 1.8 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