I recently got bitten by the Yakitori bug & "needed" a honesuki which led me to Chubo knives. There was an initial delay in shipping but they made it right with an upgrade which came quickly & smoothly, and the wait was worth it!! It's so nice to have Chubo curating such fine Japanese craftsmanship, something I seek out and am honored to own!! Thank you Chubo & Japan!
Kazan SLD Wa Honesuki 150mm (5.9")
$175.00
- 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
The Honesuki is a triangular boning knife specifically developed for poultry. Unlike flexible Western boning knives, its stiff design provides precision when working around bones and through soft joints. With its durable spine and sharp, pointed tip, it’s a must-have for butchers and chefs alike.
* This product is not currently eligible for shipping to Australia.
| Handle material | Walnut |
| Blade length | 150 mm (5.9) |
| 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