The Yaxell YO-U knife series is offered exclusively in the Japanese domestic market to satisfy high-quality expectations and requirements from Japanese customers.
The 69 layers Japanese Santoku Knife features a high quality blade made of VG-10 High Carbon Molybdenum Vanadium Cobalt Steel for extra durability, hardness and sharpness. It has a 165mm length blade that delivers a sharp and precise cut. Yaxell blades are heated in a kiln to a very high temperature and then ice hardened. they are then tempered again at a high temperature to make the blade strong, durable and corrosion resistant for long lasting performance.
Handle: FDA approved black canvas Micarta
Material: VG10 Damascus 69 Layers
Blade Length: 165mm
Total Length: 295mm
Bevel: Double Bevel (For both right and left handed)
Limited Edition Yanagiba Knife 240mm Oak Wood Handle
This 240mm Yanagiba Knife is only released in limited quantities and is produced by Mr. Shimatani from Miki City in Japan. A city famous for its hardware and cutlery.
Use for slicing fish for sashimi. The long, narrow shape of the blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. The high-carbon steel used in this knife ensures the perfect balance between durability and its ability to hold a very sharp edge.
Yanagiba 240mm Single Bevel
Bladesmith: Mr. Shimatani, Miki City
Handle: Oak Wood
Steel: Yasugi Steel Kogami
RIGHT HAND USE ONLY
Made in Japan
Wash immediately after use and towel dry. To prolong the sharp edge, store your knife in a sheath, knife block or magnetic knife holder as opposed to loose in a drawer where the edge may be dulled by coming into contact with other utensils.
Knife is NOT rust resistant- Always dry immediately after wash.
There are inevitable situations in the kitchen where you realize that your chef’s knife is just too big and unwieldy for the job, and this is where this Utility comes in handy. This knife shares many qualities of a chef knife but is a useful tool when working with smaller food as it allows for more precise cutting work.
Use for cutting smaller to medium sized vegetables, slicing hard cheeses, trimming chicken or fish, or even as a back up steak knife! More compact than the chef's knife, use this knife when you do not require the use of a full-size blade.
This knife is NOT rust resistant - Always dry knife immediately after use.
Material: Full Tang Carbon Leaf Spring
Blade Length: 6"
Bevel:Double Bevel (For both right and left handed)
Hand forged in the Philippines
Note:Comes with a WOODEN SAYA
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