The Yaxell Ketu 145 mm Konata is a high‑quality, handcrafted Japanese kitchen knife made in Seki, Japan. It is designed for both professional chefs and passionate culinary enthusiasts. Thanks to its versatility, it is ideal for a wide range of tasks—from slicing vegetables and fruits to cutting meat and fish.
The blade is made of three-layer stainless steel with a core of Japanese SG2 micro‑carbide powder steel, ensuring exceptional durability and long‑lasting sharpness. The blade hardness reaches 63 HRC on the Rockwell scale, providing excellent edge retention and resistance to wear.
The handle is crafted from Pakka wood, decorated with a traditional samurai family crest, and resistant to moisture and temperature changes. The end of the handle features a beautifully raised Yaxell kanji logo, which is also artistically embossed on the blade. Its ergonomic design ensures a secure and comfortable grip, allowing precise control during all culinary tasks.
The Yaxell Ketu series stands out for its unique hand‑hammered pattern, which not only gives the knife a distinctive aesthetic but also reduces food sticking to the blade. This versatile knife will become an indispensable tool in your kitchen, helping you achieve professional‑level results in every dish.
✅ 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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