- 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.
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’.
* This product is not currently eligible for shipping to Australia.
| Handle material | Walnut |
| Blade length | 210 mm (8.3") |
| 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.
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’.
* This product is not currently eligible for shipping to Australia.
Specifications
| Handle material | Walnut |
| Blade length | 210 mm (8.3") |
| 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