- Description
- Specifications
- Use & Care
Made in Tosa, Japan from V1 steel, a stainless steel similar to VG10. The V1 knives are tough and hold a great edge, while being easy to sharpen.
Hand sharpened and handled from durable pakkawood, Kazan is made exclusively for Chubo.
Why we love it: This knife is the perfect workhorse and at a price point that makes for a great introduction to Japanese knives.
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 | Pakkawood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 60 |
| 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
Made in Tosa, Japan from V1 steel, a stainless steel similar to VG10. The V1 knives are tough and hold a great edge, while being easy to sharpen.
Hand sharpened and handled from durable pakkawood, Kazan is made exclusively for Chubo.
Why we love it: This knife is the perfect workhorse and at a price point that makes for a great introduction to Japanese knives.
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 | Pakkawood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 60 |
| 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