Yaxell RAN – A Knife That Powers the Culinary World
The Yaxell RAN series embodies the precision of Japanese craftsmanship, rooted in centuries of samurai tradition. Its perfect sharpness, durability, exceptional comfort, and elegant yet powerful design make it an essential tool for passionate chefs. Just say 嵐 RAN, and culinary mastery begins.
Slicer – Master of Precision Cuts
The slicer knife is crafted for long, clean cuts, ideal for preparing meat and fish. With a 230 mm blade, it provides the perfect balance between size and efficiency. Its razor-sharp edge ensures effortless slicing, leaving a lasting impression both on the chef and those watching the art of food preparation unfold. Whether gliding through a perfectly seared steak or delicate fish fillet, the Yaxell RAN Slicer delivers unmatched performance and beauty.
Samurai Strength – VG10 Core
The heart of this knife is VG10 super steel, an elite alloy composed of cobalt, molybdenum, vanadium, and carbon, ensuring exceptional durability and sharpness. The blade is layered with 34 sheets of soft and hard high-carbon stainless steel, creating a stunning 69-layer Damascus pattern. A special heat treatment enables the steel to achieve a Rockwell hardness of HRC 61, guaranteeing long-lasting cutting performance.
A Handle Built for Eternity
Made from Micarta, one of the most durable materials for knife handles, it ensures lasting stability without deformation. Micarta is crafted by meticulously layering fabric and resin, resulting in exceptional strength and comfort. Unlike other materials, Micarta retains its shape, resists odor absorption, and is secured with two stainless steel rivets, ensuring a secure and comfortable grip.
Technical Specifications
Manufacturer: Yaxell
Blade Type: Slicer
Blade Length: 230 mm
Total Length: 355 mm
Knife Weight: 215 g
Edge Type: Double bevel
Spine Thickness: 2 mm
Steel: VG10
Hardness (HRC): 61±1
This knife is not just a tool—it is an extension of culinary artistry. A fusion of samurai tradition and modern precision, the Yaxell RAN series remains unmatched in its class.
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Blade shape: Bunka Steel: VG Max Material: Warikomi / convex v-edge / kuro-uchi Hardness: 61 HRC Weight: 155g Handle type / wood: Japanska / orah Smith: Yoshida Hamono Smith's location: SAGA / Saga Prefektura / Japan |
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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