The award-winning Yaxell Ran (“The excellent” in Japanese) knives were launched in 2006 and soon made a name for themselves on a global scale.
VG10 stainless steel is clad with 34 layers of soft and hard high-carbon steel on each side. Their design is classic and modern at the same time and features a fascinating 69-layered Damascus-steel pattern blade with an extremely sharp cutting angle. Yaxells’ special heat treatment gives the blades the outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.
These knives are in use by hotels and restaurants, and top chefs all over the world. Yaxell knives are becoming more and more popular among discerning hobby chefs.
Ran Knives Features:
- The blade features a beautiful Damascus design pattern
- VG10 stainless steel is clad with 34 layers of soft and hard high-carbon steel on each side. Y, a total of 69 layers
- Riveted black Canvas-Micarta handle
- Outstanding hardness rating of HRC61 on the Rockwell scale
- Handmade in Seki City, Japan
- Hand wash only
This Ran Damascus 6-piece set includes:
- 20cm Ran Chef’s Knife: The most indispensable knife in your kitchen. Use it for chopping, dicing and slicing veggies, fruits and meat.
- 12.5cm Ran Santoku Knife: Its slight belly curve enables the cook to rock the blade slightly and makes the Santoku as easy to use as a chef’s knife.
- 8cm Ran Paring Knife: All-purpose knife suited to general food prep of smaller food items. It has a small pointed blade well suited for precise tasks such as trimming and peeling fruit and vegetables
- 18cm Ran Slicing Knife: Narrow blade allows you to make a cleaner cut, which helps keep more of the juices—and more of the flavour—trapped in the meat
- 23cm Ran Bread Knife: Designed specifically to slice bread. Its sharp, serrated blade cuts through the softest (and hardest) bread with ease and without crushing
- Knife Beechwood Storage Block
Production details
About the blade:
The core material VG10 “super steel” is composed of Cobalt, Molybdenum, Vanadium and Carbon. VG10 stainless steel is clad with 34 layers of soft and hard high carbon steel on each side. Yaxells’ special heat treatment gives the blades the outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.
About the handle:
The handle is made out of black Canvas-Micarta, which is a durable material made of resin and linen and formed under high temperature & pressure. The end of the handle is made out of stainless steel, which gives the knife outstanding stability. Two stainless steel rivets fasten the handle tightly. The handle is very comfortable to hold.
Special heat treatment through accurate temperature control
Yaxell 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.
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.
You might also be interested in the Yaxell Super Gou Damascus 6-Piece Japanese Knife Block Set
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 with ancient sword smiths’ traditional skills. Yaxell knives are used by the 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.
