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The YAXELL RAN steak knife is perfect for your table
11.3cm smooth blade in 69-layer damascus steel
VG10 core for enhanced strength and durability
61 HRC hardness: long-lasting sharp edge
Black canvas micarta handle: extreme durability
Sturdy, thick 18/10 steel tang
Excellent value for money
Total edge angle: 35
Authentic, elegant design - Made in Seki, Japan
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This Japanese steak knife is a concentrate of expertise!
Now internationally recognized for its efficiency, the Yaxell RAN knife series will give you an incredible level of cutting control.
Its 11.3cm blade features a core of high-quality VG10 steel. Its specific composition (1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium and 1.5% cobalt) makes it really solid, and therefore ultra-sharp. It achieves an above-average hardness of 61HRC on the Rockwell scale.
This core is surrounded by 68 alternating layers of hard and soft steel (i.e. 34 layers on each side): this is the damascene process.
This goldsmith's technique is used to ensure the blade's perfect blend of strength and elasticity.
In addition, its smooth cutting edge allows you to carve meats with ease.
Made from micarta canvas, the handle is extremely durable and contributes to the overall harmony of this knife. Quite simply, you'll be able to use it for years without it moving a millimeter.
Made from 40% resin and 60% linen, this composite material is extremely durable and resistant to temperature variations. It can withstand heat up to 150°C! It is also highly resistant to moisture. Because of this capacity, micarta cannot shrink, preventing any gaps from forming between the blade and micarta.
What's more, this special material has been approved by the American FDA (Food and Drug Administration) for use in professional kitchens.
Last but not least, the 2 rivets join the parts of the handle. In fact, these rivets are inserted directly into the solid tang extending from the end of the handle. The tang is thick and made of 18/10 stainless steel, a high-grade steel that resists corrosion perfectly.
For optimum care, wash gently and wipe dry to preserve its beauty. While the damascening is made of stainless steel, the core of the VG10 blade contains a high carbon content, which is more sensitive to corrosion. If the blade is not damp, it will retain all its splendor.
Discover all Yaxell Japanese kitchen knives selected by KnifeLeader!
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