RAN runs the world” — A knife series that reshapes the culinary landscape. Perfect cutting performance, exceptional durability, outstanding comfort in use, and a design that is both elegant and distinctly serious — unmistakably Yaxell. Just say: “嵐 RAN”
The blade shape is called Kiritsuke — the Japanese version of a chef’s knife. In Japan, it’s believed that this is the one knife capable of handling all tasks: chopping vegetables, preparing and slicing meat, and precisely cutting fish for sashimi and sushi rolls.
The core is made of VG10 “super steel”, an alloy of cobalt, molybdenum, vanadium, and carbon. VG10 stainless steel is clad with 34 layers of soft and hard high-carbon steel on each side, forming a total of 69 layers — a Damascus pattern. The cutting edge is exceptionally sharp. Thanks to special heat treatment, VG10 achieves an outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.
The handle is crafted from micarta, one of the most durable materials for knife grips. Micarta is made by layering fabric and resin, which after curing, acquires ideal properties for this purpose. Unlike other materials, micarta doesn’t shrink or retain odors. Secured with stainless steel rivets, it offers an exceptional sense of comfort in hand.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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