Yaxell Hana Chef’s Knife – An Essential Tool in Every Kitchen
A chef’s knife lives up to its name—it is indispensable for daily food preparation. Perfect for slicing vegetables into sticks, finely chopping herbs, and cutting larger pieces of meat or fish into portions.
Ideal Length for Versatile Use
The blade ranges from 13 to 30 cm, but the most popular size is 20 cm, providing the perfect balance between precision and control.
MOVAKS Steel – Superior Durability & Sharpness
The blade’s core is crafted from MOVAKS superior stainless steel, coated with high-quality steel on both sides. This alloy, composed of chromium, molybdenum, and vanadium, reaches a Rockwell hardness of 58 HRC, ensuring exceptional durability and long-lasting sharpness.
San Mai Technology – Perfection in Japanese Craftsmanship
This knife features San Mai construction, creating the perfect blend of toughness and flexibility.
Cutting Angle – Unmatched Precision
The razor-sharp and durable cutting angle ensures flawless control, while its exceptional edge allows for effortless slicing with minimal pressure.
Brown Pakkawood Handle – Stability & Comfort
The octagonal ergonomic handle, made from Pakkawood (a composite material), is resistant to temperature changes and moisture, providing perfect balance and comfort in handling.
The Ultimate Choice for Professional & Home Chefs
A perfectly crafted knife, designed to accompany you on every culinary adventure. As part of Yaxell’s Hana series, this model offers premium performance at an affordable price, making it an excellent choice for professionals and cooking enthusiasts alike.
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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