One of the finest steels in the world for one of the finest knives, featuring a Yaxell motif on an all-black blade. Long and rigid — neither narrow nor wide — this blade is ideal for carving roasts, lamb legs, large poultry, and cooked hams.
VG10 steel with 1% carbon offers corrosion resistance and a hardness of HRC 61. It contains 15% chromium to resist wear and corrosion, cobalt to absorb impact, and molybdenum for added hardness. The cutting angle is razor-sharp and long-lasting. A fearsome edge.
VG10 Damascus blade with black DLC (Diamond Like Carbon) coating.
Handle made of two-tone black and red Pakkawood (a composite material), resistant to temperature and humidity fluctuations. Inlaid with the Samurai family crest.
A perfectly crafted knife, worthy of your kitchen.
✅ 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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