The Yaxell Tsuchimon Kiritsuke chef’s knife with a 20 cm blade is a refined hybrid between a santoku and a classic chef’s knife, featuring a profile reminiscent of a traditional tanto blade.
The Yaxell Tsuchimon series showcases Japanese craftsmanship with its hammered tsuchime finish and VG‑10 “Gold” steel core, known for exceptional sharpness and durability.
The three‑layer blades of the Tsuchimon series offer outstanding quality at an accessible price point. Their distinctive design and hammered tsuchime finish create a textured surface that prevents food from sticking to the blade, ensuring clean and efficient cutting.
The Linen Micarta handle provides a secure, comfortable grip and excellent durability. The Kiritsuke shape makes this knife highly versatile — ideal for precise vegetable work as well as more demanding tasks involving meat and fish.
✅ 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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