Yaxell Tsuchimon Chef’s Knife – Power & Precision in One Blade
The Yaxell Tsuchimon Chef’s Knife showcases top-tier Japanese craftsmanship, featuring a long and robust blade that excels at handling the most demanding kitchen tasks. Its hammered tsuchime finish, created through expert hand-forging, not only enhances the knife’s visual appeal but also reduces food adhesion, ensuring smooth and efficient slicing.
Effortless Control & Superior Balance
Despite its long blade, this knife is remarkably easy to control, thanks to its exceptional balance and razor-sharp edge. Whether cutting vegetables, meat, or fish, each slice is effortless and precise.
Specifications
Blade Height: 4.6 cm
Blade Length: 26 cm
Overall Length: 39 cm
Weight: 230 g
A Reliable Companion for Professionals & Enthusiasts
As part of the Tsuchimon series, this knife ensures outstanding stability and precision, making it the perfect choice for those seeking flawless performance in the kitchen.
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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