What sets Yaxell’s Zen knife series apart are the striking hammering patterns and eye-catching Damascus layers, combined in a way that makes each knife a true work of art.
The blade shape is called Kiritsuke, the Japanese equivalent of a chef’s knife. In Japan, this is believed to be the “one knife” that can do it all—chopping vegetables, slicing meat, and cutting fish for sashimi and sushi.
The core is made of VG10 “super stainless steel,” clad on both sides with 18 layers of soft and hard high-carbon stainless steel, forming a 37-layer blade highly resistant to rust.
The handle is crafted from micarta—one of the most durable materials used for knife grips. Created by compressing layers of fabric and resin, it results in an ideal combination for kitchen use. Unlike other materials, micarta doesn’t degrade over time or retain odors. The handle is secured with two stainless steel rivets, offering excellent comfort and grip.
Specifications
Manufacturer: Yaxell
Blade type: Kiritsuke
Blade length: 200 mm
Total length: 325 mm
Weight: 220 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: VG10
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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