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.
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.
The Range
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. 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. 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.
A little 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.
A little 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.
The Fork
The Yaxell Carving Fork is the perfect match for the Yaxell Slicing or Carving Knife. This two-pronged fork easily holds food in place while slicing or carving. The Yaxell Carving Fork acts as an extension of the carver’s arm, comfortably holding the meat in place while your Yaxell Slicing or Carving Knife glides effortlessly through, making beautiful slices. The long 15cm tines of the Yaxell Carving Fork are designed to penetrate large or small roasts with ease, whilst keeping your hands clear of both the meat and knife.
Features of the Yaxell Ran:
- Hand made in Seki City, Japan
- Hand wash only
