The Zen series from Yaxell’s knife collection is distinguished by its unique hammer marks on the blade and striking Damascus patterns, making this series a true work of art in knife craftsmanship. This combination not only enhances the aesthetics but also improves functionality, as the hammered texture helps reduce food sticking to the blade during cutting.
The Petty knife is one of the most versatile tools in the kitchen, perfect for precise and small tasks, such as peeling and cleaning fruits and vegetables, as well as quickly chopping onions on a cutting board. Its compact size allows for easy handling and precise control, making it indispensable for professional and home chefs alike.
The blade core is made of VG-10 "super stainless steel", known for its exceptional hardness (around 60 HRC), long-lasting sharpness, and resistance to corrosion. It is clad on both sides with 18 alternating layers of hard and soft high-carbon stainless steel, creating a 37-layer Damascus blade, which is rust-resistant and offers enhanced cutting performance.
The handle of this series is crafted from Micarta, one of the most durable materials for knife handles. Micarta is produced by layering fabric and resin, resulting in superior resistance to moisture, temperature changes, and wear. Unlike other materials, it does not change over time and does not retain odors, contributing to hygiene and longevity. It is secured with stainless steel rivets, ensuring maximum stability and an exceptional comfort in hand.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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