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For cutting even the biggest cuts of cooked meat!
Smooth-edged 23cm blade - San Maï 3-layer Damascus steel
SG2 powdered steel at the heart of the blade: long-lasting sharpness
Hardness +/- 63 HRC - Easy sharpening and maintenance
Hammered and engraved top of blade
Pakkawood handle - Ergonomic design
Mosaic rivet: samurai emblem
Gold Kanji engraved on base - Made in Japan
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The 23cm Yaxell Ketu slicing knife makes it easy to carve any piece of cooked meat!
Yaxell's comprehensive Ketu range includes top-of-the-range kitchen knives, including this slicing knife for boneless beef ribs and leg of lamb. Let's take a closer look at this knife's composition.
The knife blade
The blade measures 23cm, with a smooth cutting edge and a point reminiscent of a Kiritsuke knife. It cuts cooked meat into thin slices. Its core is made of SG2 powdered steel, a top-of-the-range alloy composed of approximately 1.3% carbon and 15% chromium. This composition gives the steel a hardness of around 63 HRC, synonymous with long-lasting sharpness. In fact, you don't need to sharpen your knife too regularly with a stone. But despite its high hardness, the knife remains easy to sharpen when necessary. SG2 powdered steel is also known as pure steel: its structure at the microscopic level is so homogeneous that it is highly resistant.
A softer stainless steel is folded around the SG2 steel core. This gives the blade a 3-layer San Maï damascus finish, making it even more resistant. You can even see the different layers of steel superimposed on the cutting edge of the blade.
The upper part of the blade is hammered throughout. The hammering enhances the blade's strength, gives it an elegant appearance and allows slices of meat to peel off easily. Finally, the Yaxell name and brand logo are engraved in the hammering to mark the knife's authenticity.
The knife handle
Two stainless steel bolsters join the blade to the handle. The handle is made of Pakka wood, a material composed of resin and laminated wood with excellent antibacterial properties. Robust and durable, Pakkawood is non-porous and resistant to humidity and temperature variations. Pakka wood also boasts elegant grain against a sober black hue.
Its curved shape ensures a comfortable, ergonomic grip. A single rivet is located in the middle of the handle. This mosaic rivet represents the traditional Japanese samurai symbol and adds to the knife's superb appearance.
The base of the knife is also engraved with the golden Ketu kanji. Meaning "spotless" or "pure", this kanji is the final aesthetic and symbolic touch on this top-of-the-range kitchen knife.
Care instructions
As this is a top-quality slicing knife, it's important to follow these care recommendations. It must be cleaned by hand, taking care not to run the handle under water. Use a little washing-up liquid and a non-abrasive sponge under lukewarm water, then dry the blade well with a clean cloth before storing the knife. A block, Bag or sheath is ideal for this purpose. Avoid placing the knife on a magnetized bar, as its hammered blade may not hold and may break when dropped.
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