Yaxell Ketu Konata 215 mm is a large and elegant Japanese knife designed for versatile use. Its blade shape is an interesting blend of santoku, nakiri, and the traditional Chinese cleaver. Essentially, this knife belongs to the category of essential kitchen knives that can be used for preparing a variety of vegetable and meat-based dishes.
The knife is made of three layers of stainless steel with a core of durable SG2 steel (63 HRC) and an elegant black pakkawood handle. Suitable for both amateur and professional chefs.
Blade Shape: Konata is a unique combination of different knives, all designed for chopping large quantities of vegetables. Its wide blade allows for easy scooping of chopped vegetables or meat from the cutting board. Although it resembles a cleaver, this knife is not intended for cutting meat with bones but rather for precise and delicate food preparation.
Steel: The blade’s core is made of high-quality powdered SG2 steel (63 HRC), one of the hardest steels used in Japanese kitchen knives. Its hardness of 62-63 HRC ensures long-lasting sharpness and a smooth edge.
Geometry: The blade is double-beveled (suitable for both left- and right-handed users) and has a flat V-edge profile that balances cutting efficiency and durability.
Lamination: The San-mai (sandwich) blade construction features a core of SG2 stainless steel, enclosed by two outer layers of softer stainless steel. This structure makes it easy to maintain.
Finish: In the final stage of processing, a delicate hammered pattern, known as tsuchime, is embossed on the blade. Additionally, a concave kanji signature of the Yaxell forge is engraved.
Handle: The knife’s excellent balance is enhanced by the black pakkawood handle, which is extremely durable and resistant to wear. Designed to provide a secure and firm grip, preventing the hand from slipping towards the blade. The handle’s end is made of stainless steel, ensuring a smooth transition between the handle and the blade. For an extra aesthetic touch, the Yaxell forge has added a mosaic rivet at the center of the handle.
The bottom part of the knife is flat and features a steel plate with the traditional crest of the samurai family from which the Yaxell company originates. This part can also be used for various culinary tasks, such as crushing garlic.
Forge: Since 1932, Yaxell has been a leading manufacturer of premium kitchen knives, used by the world's best chefs, professionals, and culinary enthusiasts. Over the years, the forge has received numerous awards for the best kitchen knife in Germany, Sweden, Denmark, and the United States.
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.
Send request
