Yaxell Ran Santoku Knife 16.5 cm – Japanese Precision and Versatile Functionality
Crafted in Seki, Japan’s renowned sword-making capital for over 700 years, Yaxell knives represent masterful traditional craftsmanship, refined with cutting-edge metallurgy.
Utilizing advanced technology and a specialized heat treatment process, the blades of Yaxell Ran knives are clad with 69 layers of Damascus steel, ensuring exceptional durability, longevity, and the striking wavy pattern along the surface.
The 16.5 cm Yaxell Ran Santoku knife is designed for versatile kitchen use. Its wide yet precise blade allows for effortless slicing and chopping of vegetables, fruits, meat, and fish, providing optimal control during prep work.
Key Features:
✔ VG-10 core – premium stainless steel clad with 69 layers of Damascus steel, offering superior corrosion resistance and long-lasting sharpness
✔ Specialized heat treatment – achieves a Rockwell hardness rating of 61 HRC, ensuring stability and precision in cutting
✔ Ergonomic Canvas-Micarta handle – durable, moisture-resistant, and temperature-stable, ensuring a firm grip even during intense kitchen tasks
✔ Exceptional stability and balance – combination of steel blade and stainless steel end cap for maximum handling control and comfort
✔ Part of the prestigious Yaxell Ran collection – an ideal 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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