Japanese Chinese chef's knife Yaxell RAN 19cm blade damascus 69 layers

This Chinese chef's knife combines the practical with the pleasurable! From the Yaxell RAN knife series. Whether you're a professional chef or an amateur, you'll be amazed by its efficiency and durability. Take control of your everyday cutting!

It can be used for slicing vegetables, herbs or mincing meat (without bones, of course). It's a very specific blade, not to be used like a cleaver, despite its width.

It features a 19cm blade with a core of VG10 steel, a recognized quality steel. Its composition (i.e. 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium and 1.5% cobalt) means it's really solid, and therefore has a superior cutting edge (since it can be sharpened to a higher degree). It achieves a hardness of 61HRC on the Rockwell scale.

The VG10 core is then surrounded by 68 alternating layers of hard and soft steel (i.e. 34 layers on each side): this is the damascening process .

Made of canvas micarta, the handle is composed of 40% resin and 60% linen. It is durable and resistant to temperature differences (can withstand heat up to 150°C). It is also resistant to humidity. In fact, it does not move over time (shrink, for example).

This special material has been approved by the US FDA (Food and Drug Administration), making it suitable for use in professional environments.

The 2 rivets finally join the parts of the handle by inserting 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 is highly resistant to corrosion.

To maintain it, it's important to wash it carefully by hand (no dishwasher!) and wipe it dry immediately afterwards. While the upper layers are made of stainless steel, the core of the VG10 blade contains a high carbon content, which is more sensitive to corrosion.

Opt forYaxell's efficiency in everyday use, and come and get yours today!