We’re pleased to introduce another standout from Yaxell’s REI series – the exceptional Yaxell REI Kiritsuke. The name “REI,” meaning “black” or “dark” in Japanese, reflects the knife’s elegant appearance and deep-rooted tradition.
In Japanese cuisine, the Kiritsuke knife represents precision and versatility. This particular model is crafted for delicate tasks such as filleting fish and preparing sushi and sashimi.
The 20 cm blade, made from VG10 Damascus steel, is enhanced with a DLC (Diamond-Like Carbon) coating. This not only gives it a striking, almost mystical look but also makes the blade highly corrosion-resistant and exceptionally durable. It glides effortlessly through fish and other fine ingredients, helping you achieve the precision that Japanese culinary techniques demand.
The ergonomic handle, made from durable pakkawood in a stylish black-and-red combination, offers superb comfort even during extended cooking sessions. The fine balance between blade and handle is a hallmark of the craftsmanship for which the city of Seki, Japan, is renowned. Seki is the heart of Japanese knife-making, known for its unmatched quality and centuries-old tradition.
To preserve the longevity of your Yaxell REI Kiritsuke, avoid using a dishwasher. Instead, rinse it under running water and dry it thoroughly right away. Occasionally oiling the blade and handle will help this Japanese masterpiece serve you faithfully for years to come.
With the Yaxell REI Kiritsuke, you hold a piece of Japanese culinary heritage in your hands – perfect for anyone looking to elevate the art of cutting to the next level.
✅ 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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