- 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 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.
Save 10% when purchasing these knives as a set.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 210 mm (8.2") / 150mm (5.9") |
| 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 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.
Save 10% when purchasing these knives as a set.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 210 mm (8.2") / 150mm (5.9") |
| 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