Yaxell BLUE BREEZE Santoku Knife 16.5 cm – Japanese Versatility in a Blue Design
The Yaxell BLUE BREEZE Santoku Knife (16.5 cm) is the ideal choice for anyone seeking a combination of style and function. This knife blends traditional Japanese sharpness with a striking modern blue pakkawood handle. The distinctive Santoku shape makes it perfect for slicing, chopping, and rocking through vegetables, meat, and fish. With perfect balance between weight, sharpness, and grip, it delivers an exceptional cutting experience for both amateur and professional chefs.
Premium MOVAX Steel with Tsuchime Finish
The blade features three layers of stainless steel with a MOVAX core—a steel alloy enhanced with molybdenum, vanadium, and chromium—achieving a hardness of 58 HRC on the Rockwell scale. The hand-hammered Tsuchime finish adds a crafted appearance while reducing food stickage. With a 12.5-degree edge angle per side, it is razor-sharp and ideal for precision cutting.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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