The Yaxell Tsuchimon knife is a true masterpiece, blending traditional Japanese forging techniques with modern aesthetics. The blade features a three‑layer construction with a VG‑10 steel core hardened to 61 HRC, ensuring long‑lasting sharpness and easy maintenance. Two outer layers of stainless steel reinforce the blade, providing exceptional durability.
VG‑10 steel core hardened to 61 HRC
Unique tsuchime hammered finish
Canvas‑Micarta handle for superior grip and longevity
The traditional tsuchime hammered finish not only enhances the knife’s rustic beauty but also helps prevent food from sticking to the blade. The 230‑mm serrated blade is ideal for a wide range of tasks — from slicing bread to preparing vegetables.
The ergonomic Canvas‑Micarta handle combines style and functionality. It offers a secure grip even when wet, is extremely durable, and ensures comfort and control during use, reducing fatigue.
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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