Kazan SLD Bunka 170mm (6.7")
Kazan SLD Bunka 170mm (6.7")
Kazan SLD Bunka 170mm (6.7")

Kazan

Kazan SLD Bunka 170mm (6.7")

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We developed this new line of Kazan knives with a knifemaker in Niigata, Japan, using SLD steel. SLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.

Kazan SLD features a beautiful cross hatch pattern and hand fitted walnut wa-handles and each knife is finished on a series of stones for maximum sharpness out of the box.

Kazan is made exclusively for Chubo.

Why we love them: Carbon steel performance in a stainless knife at a reasonable price.

Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.

* This product is not currently eligible for shipping to Australia.

 

Handle material Walnut
Blade length 165 mm (6.4")
Thickness at spine 2 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60 to 62
Edge / Bevel Double (50/50)

  • 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 this new line of Kazan knives with a knifemaker in Niigata, Japan, using SLD steel. SLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.

Kazan SLD features a beautiful cross hatch pattern and hand fitted walnut wa-handles and each knife is finished on a series of stones for maximum sharpness out of the box.

Kazan is made exclusively for Chubo.

Why we love them: Carbon steel performance in a stainless knife at a reasonable price.

Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.

* This product is not currently eligible for shipping to Australia.

 

Specifications

Handle material Walnut
Blade length 165 mm (6.4")
Thickness at spine 2 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60 to 62
Edge / Bevel Double (50/50)

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