The Yaxell Zen knife series stands out with its distinctive hammering marks and visually striking Damascus patterns. Their combination in this series creates a true work of art, blending aesthetics with top-tier performance.
The word Santoku in Japanese means "three virtues" or "solution for three problems," referring to meat, fish, and vegetables. This knife is a favorite in households but is also highly valued by professional chefs for its width and versatility. Whether slicing fruit, chopping vegetables, or preparing meat, the Santoku knife from the Yaxell Zen series guarantees flawless precision and ease of use.
The blade core is made from VG-10 "super stainless steel", known for its exceptional stability and long-lasting sharpness. On each side, the core is covered with 18 layers of hard and soft stainless steel, creating a total of 37 layers that offer superior rust resistance.
The handle in this series is crafted from Micarta, one of the most durable materials for knife handles. Micarta is produced by carefully layering fabric and resin, which, after curing, achieves ideal properties for professional use. Unlike other materials, Micarta does not change over time and does not absorb odors. The handle is perfectly polished, secured with two stainless steel rivets, ensuring exceptional stability, comfort, and security.
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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