Yaxell Hana Slicer – Precision & Affordability in Perfect Slicing
The Yaxell Hana Slicer delivers exceptional precision for long cuts while offering a more affordable option within Yaxell’s Hana series, ensuring top-tier performance at optimal value.
With a 230 mm blade, this knife is perfectly balanced for users who seek ideal control over long, flawless cuts. Its sharpness allows for smooth slicing through a perfectly prepared steak or a delicate fish fillet, leaving a lasting impression both on the chef and those observing the culinary process.
MOVAKS Steel Core – Durability & Reliability
At the heart of this knife is MOVAKS superior stainless steel, coated with high-quality stainless steel on both sides. The MOVAKS alloy, composed of chromium, molybdenum, and vanadium, achieves a Rockwell hardness of 58 HRC, guaranteeing long-lasting sharpness, precision, and wear resistance.
Ergonomic Brown Pakkawood Handle
The handle is crafted from Pakkawood, a composite material resistant to temperature variations and moisture. Its octagonal shape ensures perfect balance, providing comfort and security in handling, even in demanding kitchen environments.
The Ideal Blend of Precision, Reliability & Affordability
As part of Yaxell’s Hana series, this knife presents a budget-friendly alternative without compromising on performance and quality. The perfect fusion of premium materials and refined design makes this slicer an outstanding choice for both professional chefs and culinary enthusiasts.
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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