Yaxell Hana Utility Knife – Your Everyday Kitchen Companion
Make food preparation effortless with the Yaxell Hana utility knife, designed for precision slicing, peeling, and chopping of smaller ingredients.
A Fusion of Tradition & Modern Technology
Yaxell knives from Seki, Japan, blend traditional sword-making techniques with advanced technology, ensuring exceptional quality and durability.
Compact Blade for Maximum Precision
With its 12 cm blade, this knife provides flawless handling, perfect for cutting fruits, vegetables, and herbs. The core is made from MOVAKS stainless steel, coated with a high-quality stainless layer, ensuring strength and corrosion resistance. The Rockwell hardness of 58 HRC guarantees long-lasting sharpness and superior cutting performance.
Ergonomic Octagonal Handle for Comfort & Balance
The dark brown pakkawood handle ensures stability and comfort, offering optimal balance for effortless kitchen work.
Specifications
Blade Length: 12 cm
Ideal for precise cutting of small ingredients
MOVAKS stainless steel core with a protective stainless layer for strength & corrosion resistance
Heat-treated for durability (Rockwell hardness of 58 HRC)
Octagonal pakkawood handle for superior balance and comfort
Affordable Excellence
As part of the Hana series, this knife offers a more budget-friendly option from Yaxell, providing premium performance, precision, and Japanese craftsmanship at optimal value.
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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