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The knife you need for effortless slicing of bread and buns
Serrated blade - SG2 powdered steel core - Incredible Damascus 161 layers
Rockwell hardness +-63 HRC: long-lasting razor-sharp edge
Blade engraving by a Japanese master cutler
Edge with 30° angle: clean penetration with every cut
Handle made of shaded canvas micarta with rivets
Authentic, elegant styling - Made in Seki, Japan
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This 23cmBread knifehas a serrated cutting surface. This serration is necessary to easily cut your various types of bread. The blade can cut through the crust (the hardest part) and the crumb (the most delicate part) without damaging or crushing the bread. It is also effective on brioches, entremets...
Blade construction :
The blade has a core of SG2 steel, a special high-density powder that allows it to incorporate more mixed particles into its alloy. This gives it a high degree of hardness, which enhances its cutting qualities (as the wire is harder, sharpening can be pushed further, as the steel can withstand it).
It is also more resistant to humidity than VG10, which is already very good in its field and renowned in the cutlery world.
Next, the SG2 core is protected by 160 superimposed layers of hard and soft steel (80 on each side + the core, which is counted). Thanks to this assembly of strata, the knife blade offers the perfect combination of hardness and slight suppleness, reaching 63 HRC on the Rockwell scale. As a result, the cutting edge stays sharper for longer, saving you time on sharpening sessions.
Finishes :
The knife's cutting edge is angled at 30° (i.e. 15° on each side), whereas the standard angle for a Japanese knife is approximately 34°. The result is a razor-sharp edge.
The blade is engraved by hand by a master cutler. He uses a punch to shape the characters, then taps with a small hammer. His expertise adds an extra touch of authenticity to the knife.
Handle construction :
The handle is made of canvas micarta, a material composed of 40% resin and 60% linen. It is resistant to temperature variations. It is also highly resistant to moisture. This special material has been approved by the FDA , making it suitable for professional use. It is completed by 3 rivets, for optimum hold.
General
Care: gentle, hand-wipe, then wipe dry immediately afterwards and store away from sources of moisture.
We can't overlook its unique style. Every element of the knife rivals in refinement, between the damascus, the polish, the hand engraving and the stainless steel base surmounted by the brand logo... you have an exceptional knife!
Yaxell Japanese knives are renowned for their performance, and professional brigades don't hesitate to choose them to make their day-to-day work easier. Do as they do, and opt for Yaxell quality! These kitchen knives have been designed in Seki, Japan, since the mid-20th century, and are the descendants of the famous Japanese katana! Professionals and enthusiasts alike will be delighted to discover the brand's knives.
Find all Yaxell knife ranges on KnifeLeader!
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