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This knife cuts thin slices of cooked meat!
15cm smooth blade - San Maï 3-layer damascus steel
SG2 powdered steel core: long-lasting sharpness
Hardness: +/- 63 HRC - Easy maintenance and sharpening
Hammering and engraving on top of blade
Ergonomic Pakka wood handle
Unique mosaic rivet - Samurai symbol
Gilded kanji engraving on base - Made in Japan
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Easily cut thin slices of cooked meat with the Yaxell Ketu Japanese slicing knife!
This knife is part of Yaxell's comprehensive Ketu range. It includes top-of-the-range kitchen knives for professionals and enthusiastic amateurs alike. Discover the knife's exceptional features below.
Blade specifications
The knife features a smooth 15cm blade with a core made of SG2 powdered steel, an expensive high-end alloy renowned for its many advantages. Containing around 1.3% carbon and 15% chromium, SG2 steel has a hardness of around 63 HRC, giving the knife a very long-lasting cutting edge. As a result, it doesn't require regular sharpening with a stone, but you can sharpen the knife whenever necessary, despite its high hardness. Another feature of SG2 steel is its purity. In fact, at microscopic level, its structure is so homogeneous that it ensures great strength.
Softer stainless steel is then folded in half on either side of the SG2 core, giving you a San Maï 3-layer damascened blade. This damascening process gives the blade greater strength, but requires a great deal of attention to detail. The different superimpositions of steel layers are also visible on the cutting surface of the blade.
Hammering is also performed on the upper part of the blade. This not only increases the blade's strength, but also prevents slices of meat from sticking to the blade. Finally, the Yaxell logo and name are engraved in the hammering area of the blade. These engravings add an authentic touch to your knife.
Technical features of the handle
The blade and handle are joined by two stainless steel bolsters. The handle is made of Pakka wood, a composite of laminated wood and resin. Both robust and durable, Pakkawood is highly antibacterial. It is resistant to temperature variations and humidity, as it is non-porous. Perfectly suited to use in the kitchen, Pakka wood has a superb black hue highlighted by elegant golden veining.
The curved shape of the handle ensures a perfect grip. A single mosaic rivet is available in the center of the handle. This delicate mosaic symbolizes the Japanese samurai family.
The handle also has a gold-engraved base with the kanji Ketu. Its meaning is "pure" or "unblemished", and this detail adds an even more elegant and symbolic finish to the knife.
Care and maintenance
This top-quality slicing knife requires meticulous care. When it comes to cleaning, the knife should never be put in the dishwasher, but washed by hand with washing-up liquid and a soft sponge. Use lukewarm water, taking care not to wet the handle. Dry the knife thoroughly with a clean, dry cloth before storing. Store in a block, sheath or Bag. We don't recommend using a bar magnet, as hammered blades hold less well and are more likely to fall off.
We offer a wide range of Japanese knives on our site!
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