Yaxell Ran Paring Knife 80 mm – Precision and Control for Delicate Kitchen Tasks
Handcrafted in Seki, Japan’s famed sword-making capital with over 700 years of tradition, the Yaxell Ran Paring knife represents exceptional precision and traditional Japanese craftsmanship, enhanced with advanced technology.
Designed for intricate cuts and fine kitchen tasks, this compact 80 mm blade is perfect for peeling, slicing, decorative cuts, and working with small fruits and vegetables. Its razor-sharp edge and flawless balance provide maximum control and effortless handling.
VG-10 Core with 69 Layers of Damascus Steel – Strength and Durability in a Compact Form
The blade is crafted from VG-10 stainless steel, renowned for its exceptional hardness and resistance. The core achieves a Rockwell hardness rating of 61 HRC, ensuring long-lasting sharpness and cutting precision.
On each side of the VG-10 core, there are 34 layers of premium steel, forming 69 layers of Damascus steel. This layered design not only enhances aesthetic elegance, but also improves cutting fluidity, preventing food from sticking to the blade.
With its 10-degree precision bevel, the knife ensures seamless accuracy, making fine and delicate cuts effortless.
Ergonomic Micarta Handle – Secure Grip for Ultimate Control
The handle is made from Canvas-Micarta, a high-quality composite material known for its moisture resistance and long-term durability. While its texture resembles natural wood, it offers significantly enhanced stability, ensuring secure and comfortable handling even for demanding kitchen tasks.
An additional layer of stainless steel reinforcement contributes to perfect balance, allowing for precise movements and fatigue-free usage.
Why Choose the Yaxell Ran Paring Knife?
✔ Compact size for delicate kitchen tasks – perfect for peeling, slicing, and decorative cuts
✔ VG-10 core and 69 layers of Damascus steel – exceptional sharpness, durability, and strength
✔ Rockwell hardness of 61 HRC – long-lasting precision with minimal sharpening required
✔ Micarta handle – moisture-resistant, ergonomic, and designed for maximum control
✔ Combination of superior craftsmanship and refined design – an essential tool in any professional kitchen
✔ Part of the prestigious Yaxell Ran collection – the ideal choice for chefs seeking uncompromising quality
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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