- Description
- Specifications
- Use & Care
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.
Save 10% when purchasing as a set
Three piece set includes:
Gyutou 210mm (8.2"), Sujihiki 240mm (9.4"), Petty 150mm (5.9")
* This product is not currently eligible for shipping to Australia.
| Handle material | Walnut |
| Blade length | 210 mm, 240mm, 150mm |
| 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.
Save 10% when purchasing as a set
Three piece set includes:
Gyutou 210mm (8.2"), Sujihiki 240mm (9.4"), Petty 150mm (5.9")
* This product is not currently eligible for shipping to Australia.
Specifications
| Handle material | Walnut |
| Blade length | 210 mm, 240mm, 150mm |
| 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