Yaxell Tsuchimon – Masterful Precision with a Hammered Finish
Crafted from VG10 cobalt-molybdenum-vanadium stainless steel, the Yaxell Tsuchimon delivers unparalleled sharpness and durability. Its blade is hand-engraved with Japanese kanji, while its Rockwell hardness of HRC 61 ensures exceptional edge retention and precision.
Tsuchime Hammered Finish – Aesthetic & Functional Advantage
The blade features a hand-hammered tsuchime texture, which not only enhances its striking visual appeal but also reduces food adhesion, making slicing smoother and more effortless. Additionally, the katana-inspired wave pattern highlights its authentic Japanese craftsmanship.
Micarta Handle – Strength & Stability
Constructed from black canvas Micarta, FDA-approved, this handle is highly durable, resistant to wear and moisture, ensuring decades of reliable use. The full tang design with a closed structure guarantees perfect balance and stability, while two stainless steel rivets provide secure reinforcement.
Superior Balance & Enduring Precision
Internally supported by 18-10 stainless steel, this knife ensures remarkable durability, while the engraved Yaxell logo on the handle’s base adds a refined touch. The handle’s ergonomic design allows for fatigue-free usage, providing maximum control in all cutting techniques.
Handcrafted in Seki, Japan
Forged with masterful precision, this knife embodies the heritage of Japanese blade-making, ensuring long-lasting value and peak performance. Cleaning with warm water and mild detergent maintains its pristine condition for years.
Specifications
Blade Material: VG10 stainless steel with a hammered finish
Brand: Yaxell
Color: VG10 stainless steel
Handle Material: Micarta
Edge Type: Plain
A Blend of Functionality & Artistry
The Tsuchimon series merges high-end materials, tsuchime texture, and expert craftsmanship, making this knife a must-have for professional chefs and culinary enthusiasts alike.
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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