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A top-of-the-range knife for slicing bread and buns!
23cm serrated blade in 3-layer damascus San Maï steel
SG2 powder-coated steel - long-lasting cutting edge
Easy care and sharpening: hardness +/- 63 HRC
Engraving and hammering on top of blade
Ergonomic Pakkawood handle
Mosaic rivet - Traditional samurai symbol
Gold Kanji engraved on the base - Made in Japan
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Easily cut all your bread and buns with the Yaxell Ketu JapaneseBread knife!
This Bread knife is the ideal complement to the Yaxell Ketu series. Thanks to this top-of-the-range knife, you'll be able to slice country-style breads, brioches and croissants with ease. Let's take a look at its exceptional features.
Blade specifications
The knife has a 23cm serrated blade with a core of SG2 powdered steel. This alloy is one of the most expensive on the market, but this is due to its many advantages. SG steel contains around 1.3% carbon and 15% chromium, giving it a hardness of around 63 HRC. As a result, the knife's cutting edge is long-lasting, so you don't have to sharpen it too regularly with a water stone. However, you can easily sharpen the knife with a Sharpening steel when the need arises. Steel's microscopic structure is so homogeneous that it is considered one of the purest and strongest alloys.
The core is then encased in softer stainless steel that folds over itself, creating a 3-layer San Maï damascus blade. The blade is thus more resistant, and the different layers of steel are visible on the cutting edge.
You can also see hammering all along the top of the blade. This reinforces the blade's solidity, while allowing slices of bread to lift off the blade. Finally, the brand name and Yaxell logo are engraved in this hammering to give your knife a real touch of authenticity.
Handle technical features
Two stainless steel Bolsterjoin the blade to the handle. The handle is made from Pakka wood, a non-porous, rot-resistant blend of laminated wood and resin. Pakkawood is strong and durable, resisting humidity and temperature changes. It also gives the knife handle an attractive black tone punctuated by a light golden veining.
The curved shape of the handle ensures a comfortable, ergonomic grip. A highly aesthetic design touch, a single mosaic rivet stands out in the center of the handle. The mosaic represents the traditional emblem of the Japanese samurai family.
Finally, the base of the knife is engraved with the kanji Ketu in gold. Its translation is "pure" or "spotless", a perfect reflection of the knife's design.
Care and maintenance
To ensure the long life of this top-of-the-range Bread knife, we recommend that you follow these simple instructions. Wash your knife by hand only, using washing-up liquid and a non-abrasive sponge under lukewarm water. Take care not to run the knife handle under water. Then use a clean cloth to dry the knife thoroughly before storing. You can then place it in your block, Bag or sheath. We do not recommend placing the knife on a magnetic bar. As the blade is hammered, the knife may not fit on the bar and may fall off.
Find out more about pastry Utensils on KnifeLeader.eu!
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