Yaxell Tsuchimon Santoku – Compact Power with a Unique Hammered Finish
The Yaxell Tsuchimon Santoku 12.5 cm brings modern Japanese design in a small yet highly efficient kitchen knife. Santoku, known as the Japanese equivalent of a chef’s knife, is perfect for seamless slicing, chopping, and mincing.
Tsuchime Hammered Finish – Functionality & Aesthetics
The blade features a handcrafted hammered texture, known as tsuchime. This distinctive finish reduces food adhesion, making slicing smoother and preparation more efficient. Beyond function, the tsuchime pattern gives the knife a striking aesthetic, making it not just a tool, but an art piece of Japanese craftsmanship.
Compact Blade for Maximum Precision
With a blade height of 3.6 cm and length of 12.5 cm, this versatile knife is ideal for chopping vegetables, meat, fish, onions, garlic, and various herbs.
Compact, Efficient & Distinctively Designed
As part of the Tsuchimon series, this knife combines traditional Japanese craftsmanship with modern functionality, delivering the perfect balance of precision and visual appeal.
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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