The Yaxell Zen knife series stands out with its distinctive hammering marks and visually striking Damascus patterns, which together create a true masterpiece, blending aesthetics and top-tier functionality.
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 professionals due to its versatile width. Whether slicing fruit or vegetables, or preparing meat, the Santoku knife from the Yaxell Zen series ensures effortless precision and a smooth cutting experience.
The blade core is crafted from VG-10 "super stainless steel", known for its exceptional stability, long-lasting sharpness, and resistance to corrosion. 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 and flawless cutting performance.
The handle in this series is made 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 strength, moisture resistance, and longevity. Unlike other materials, Micarta does not change over time and does not absorb odors, remaining pleasant to the touch even after extensive use. Perfectly polished and secured with two stainless steel rivets, this handle provides a stable, comfortable, and secure grip, ensuring effortless precision in every cut.
Specifications:
Manufacturer: Yaxell
Blade type: Santoku
Blade length: 165 mm
Total length: 310 mm
Knife weight: 200 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.
Send request
