Zen series knives from Yaxell stand out for their unique hammering marks and visually striking Damascus patterns, which together create a true masterpiece in knife craftsmanship.
The Nakiri knife is the primary tool for vegetable preparation. Its flat and thin blade comes into full contact with the cutting board, allowing effortless chopping, even of the hardest vegetables. Although Nakiri is specifically designed for cutting vegetables, it can also be used for preparing other ingredients in the kitchen.
The blade's core is made of VG10 “super stainless steel,” which is covered on both sides with 18 layers of soft and hard stainless steel with a high carbon content, creating a 37-layer blade resistant to corrosion.
The handle in this series is made from Micarta, one of the most durable materials for knife handles. Micarta is created by carefully layering fabric and resin, which after drying, achieve ideal characteristics for this purpose. Unlike other materials, micarta handles do not change over time and have no odor. Perfectly and securely attached with two stainless steel rivets, it provides an exceptional feel in hand.
Specifications:
Manufacturer: Yaxell
Blade type: Nakiri
Blade length: 165 mm
Total length: 300 mm
Knife weight: 210 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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