Key to the delicious dish. Ketu means ‘The Pure and Clean’ in Japanese.
Yaxell Ketu is made of 3 layered stainless steel blades with powdered steel SG2 cutting core and elegant black beech Pakka wood handle adorning the Japanese Samurai family crest on it.
On the end of the cap of the knife, unlike the traditional stamping logo, a convex beautiful Yaxell kanji logo is added. Other beautiful details are the artistic hammered pattern stamped on the blade.
Special heat treatment through accurate temperature control
Yaxell knife blades are heated in a kiln to a very high temperature and then ice-hardened. Then, they are again tempered using high temperature to make the blade strong and durable with a long-lasting performance. At the same time, this special heat treatment makes the blade corrosion-resistant. The blade is hardened to Rockwell 62-63 degrees for SG2 core knives and Rockwell 60-61 degrees for VG10 core knives.
Features of the Yaxell Ketu:
- 20cm Chefs Knife
- 3 layered stainless steel blades with powdered steel SG2 cutting core
- Riveted handle made out of black beech Pakka wood
- Handle with the Japanese Samurai family crest on it
- Handmade in Seki City, Japan
- Hand wash only
To find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check our Best Knife Guide Online blog post.
Since its establishment in 1932, Yaxell has been one of the major knife manufacturers in Japan.
They have been contributing to the improvement of kitchen culture by supplying superior quality kitchen knives inherited from ancient swordsmiths’ traditional skills. Yaxell knives are used by top chefs all over the world and are becoming more and more popular also among discerning hobby chefs.
History and Tradition
The outstanding edge of the Yaxell knives has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen making these professional kitchen knives. Their skills have been cultivated in traditional Japanese sword-making techniques, handed down from generation to generation over seven centuries in Seki, Japan, the capital of swords and knives.
