Yaxell Ran Chinese Chef's Knife 18 cm – Japanese Technology in a Traditional Chinese Form
The Yaxell Ran Chinese chef’s knife, also known as a cleaver or vegetable chopper, combines the traditional Chinese blade shape with superior Japanese expertise and precision in knife-making. This impressive 18 cm blade is ideal for quick and efficient chopping of large quantities of vegetables, boneless meat, and fresh herbs. Its wide, flat, and thin blade allows for controlled slicing with exceptional ease.
VG-10 Core with 69 Layers of Damascus Steel – Strength, Elegance, and Durability
The blade of this Chinese chef’s knife is crafted from VG-10 stainless steel, with a core that provides a hardness of 61 HRC on the Rockwell scale. On each side of the core, there are 34 layers of various steel alloys, totaling 69 layers of Damascus steel—not only creating an elegant wavy pattern but also enhancing functionality by preventing food from sticking to the blade.
Thanks to its razor-sharp 10-degree edge bevel, this knife offers exceptional precision and effortless cutting, requiring minimal pressure.
Ergonomic Micarta Handle – Durable and Secure Grip
The handle is made from black Canvas Micarta, a composite material resistant to moisture and temperature fluctuations. While its texture resembles wood, it is significantly more durable and provides a safe grip for everyday professional use. Additionally, the handle is reinforced with stainless steel at the end, ensuring perfect balance in hand.
Why Choose the Yaxell Ran Chinese Chef’s Knife?
✔ Ideal for chopping vegetables, fruits, and boneless meat
✔ VG-10 core and 69 layers of Damascus steel – strength and sophistication
✔ Exceptional hardness (61 HRC) for long-lasting sharpness
✔ Elegant design with a traditional Chinese blade profile
✔ Micarta handle – comfortable, durable, and suited for prolonged use
✔ Perfect gift for any chef – comes in an exquisite gift box
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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