Our newest addition to the Kazan collection are forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.
Why we love it: these beautiful knives perform like a $300 knife but at a much friendlier 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’.
Handle material
Octagonal Oak Wa-handle
Blade length
210 mm (8.3")
Thickness at spine
2.3 mm
Thickness at tip
0.8 mm
Hardness (Rockwell scale)
61
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
Customer Reviews
Overall rating: 5.0 / 5 from 21 reviews.
My first Japanese knife and couldn’t be more pleased. The lightness and the edge that this knife can acquire alone convinced me to start buying more Japanese knives.
Am quite happy with the performance and aesthetics and look forward to years of service. The thin blade glides through onions and tomatoes to the point that I find myself slicing more than truly needed.
Extremely flat edge profile is great for push cut/chopping, but still slices well. Very, very sharp. Lightweight, and nimble for this size. It is blade heavy balance,but I don't mind given the chopping ability and overall ergonomics. Simple, elegant design with stainless blade and oak handle that will be very easy to maintain long-term.
I think this is my new go-to.
Itis a very nice knife, light in weight, easy to handle and sharp.
It slices tomatoes like a razor.
It is now my ftrst go too knife.
it performs well against many of my more expensive knifes.
This has quickly become my go to knife for most tasks in the kitchen. The fulcrum is right where I would naturally hold it and the blade is easy to control. The edge is quite sharp which enables thin slicing. I recommend using this knife with a wooden cutting board as nylon is so soft and the blade is so sharp it tends to dig into plastics. Highly recommended!
This was my first purchase from Chubo and it was a great experience. I was prepared to wait for a while but was very pleasantly surprised at how fast it arrived. I am used to cooking with a smaller santoku or nakiri, and this is my first gyutou. It is very substantial but extremely well balanced and easy to hold and use.
Despite the distance, I received my knife quickly and I’m perfect condition. Have already used it for breaking down steaks at my Rea stair at and it’s perfect for the job.
This is a very sturdy all purpose knife. I have the Shibata Koutetsu SG2 Gyutou 210mm (8.2") which I love. The Kazan Ginsan Nashiji Kiritsuke Gyutou 210mm (8.2") has a substantial blade for a wider range of use. And it’s a great value.