Yaxell Ran Santoku 16.5 cm – Samurai Precision in Your Kitchen
Timeless Japanese elegance and superior ergonomics for flawless cutting
The Yaxell Ran Santoku 16.5 cm is a fusion of traditional samurai craftsmanship and modern design, tailored for fast, precise, and effortless handling. Inspired by the Japanese version of a chef’s knife, Santoku is celebrated for its versatility and efficiency, perfect for finely chopping vegetables, meat, fish, onions, garlic, and various herbs.
Dimensions:
Blade height: 4.5 cm
Blade length: 16.5 cm
Total length: 30 cm
Weight: 185 g
Samurai technology for ultimate sharpness
The blade is crafted following the highest Japanese craftsmanship standards, ensuring exceptional cutting performance and long-lasting precision.
Advanced ceramic sharpener
The knife comes with a practical sharpening system, featuring ceramic rollers, allowing long-term sharpness with minimal effort.
With the Yaxell Ran Santoku, you're not just buying a knife—you’re acquiring a piece of samurai tradition, blending remarkable precision and superior ergonomics, designed to last for generations.
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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