Yaxell Ran Santoku Knife 12.5 cm – Japanese Precision and Superior Craftsmanship
Crafted in the heart of Seki, Japan’s capital for sword-making for over 700 years, Yaxell knives embody exceptional craftsmanship rooted in centuries-old traditions.
Enhanced with advanced technology and a specialized heat treatment, Yaxell Ran blades are clad with 34 layers of high-carbon stainless steel on each side, creating the stunning Damascus pattern visible along the blade’s surface.
The Yaxell Ran Santoku knife (12.5 cm) offers precision and versatility, with a shorter blade that provides greater control for mincing and chopping herbs, vegetables, fruits, fish, and meat.
Key Features:
✔ VG-10 core – premium super stainless steel clad with 34 layers on each side, ensuring corrosion resistance and strength
✔ Specialized heat treatment – enhances durability and toughness, achieving a Rockwell hardness rating of 61 HRC
✔ Ergonomic Canvas-Micarta handle – FDA-approved material known for durability, water resistance, and hygienic properties
✔ Exceptional stability and balance – blade construction combined with a stainless steel end cap for precise handling and control
✔ Part of the exclusive Yaxell Ran collection – equip your kitchen with high-end knives of premium 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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