The Yaxell Zen knife series is distinguished by its unique hammering marks and elegant Damascus patterns, which together create a true masterpiece, merging aesthetic appeal with outstanding functionality.
The blade core is crafted from VG-10 "super stainless steel", known for its exceptional stability, long-lasting sharpness, and resistance to wear. Each side of the core is covered with 18 layers of stainless steel, alternating between hard and soft layers, creating a 37-layer Damascus pattern. This structure ensures superior corrosion resistance and perfect cutting performance.
The handle is made from Micarta, one of the most durable and reliable materials for knife handles. This material is formed through the precise layering of fabric and resin, ensuring remarkable stability, moisture resistance, and longevity. Unlike traditional handle materials, Micarta does not change over time and does not absorb odors, remaining pleasant to the touch even after extended use. Ergonomically designed and secured with stainless steel rivets, this handle provides a stable, comfortable, and secure grip, enhancing control and precision in every cut.
Specifications:
Manufacturer: Yaxell
Blade type: Gyuto
Blade length: 200 mm
Total length: 325 mm
Knife weight: 218 g
Blade bevel: Double bevel
Spine thickness: 2 mm
Steel: VG-10
Hardness HRC: 61±1
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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