Yaxell Ketu Japanese knives

Find out more about Yaxell Ketu knife materials

Thanks to its SG2 core, the blade achieves a hardness of around 63 HRC, synonymous with exceptional sharpness. It also features a beautiful damascus pattern and superb hammering, making Yaxell Ketu knives top-of-the-range Japanese knives. The damascus is particularly visible on the cutting edge of the blade, providing an attractive visual effect. Hammering runs along the entire length of the blade's upper edge. This makes the santoku blade more resistant to shocks, while preventing food from sticking to the blade during cutting. To finish off the blade, the Yaxell logo is engraved at the hammering point for proof of authenticity. Two stainless steel bolsters link the blade to the handle of the Yaxell Ketu nakiri. An elegant mosaic rivet holds the blade to the pakka handle. Pakka is an antibacterial wood/resin composite that ensures the Ketu chef's knife handle is long-lasting and robust.

How do I care for my Yaxell Ketu Japanese knife?

A Yaxell Ketu Japanese kitchen knife requires careful maintenance to prolong its life. When you've finished using your boning knife, it must be cleaned by hand. Yaxell Japanese knives are not dishwasher-safe. Use a soft sponge, washing-up liquid and lukewarm water. To store your Yaxell Japanese chef's knife, place it in your knife block, Bag or sheath. However, because of the hammering process, your knife should not be placed on a magnetic bar, as it will not hold. Stone sharpening is ideal for restoring the cutting edge of your Ketu damascus Japanese knife after many uses. As the blade's hardness reaches around 63 HRC on the Rockwell scale, you need to use a stone with at least 8000 grit. Discover the Yaxell Ran range on our website!