Blade: VG10 core, 3-layer with stainless steel cladding, Tsuchime hammered finish (HRC 61)
Handle: Black beech pakkawood
Other: Brushed stainless steel bolster and end cap
Blade Length: 20 cm / 7,87 in.
Overall Length: 34 cm / 13,39 in.
Weight: 196 g
A chef’s knife you won’t want to put down: The Yaxell Taishi combines Japanese forging tradition with a gyuto profile that feels at home in any kitchen. The VG10 blade core, a stainless steel alloyed with cobalt, molybdenum and vanadium, is clad on both sides with stainless steel and hardened to 61 HRC. The result is a finely ground edge with outstanding sharpness and long-lasting edge retention. The hand-hammered Tsuchime finish on the upper part of the blade does more than catch the eye. Its small dimples also reduce food sticking to the blade. A flowing line inspired by the hamon of a katana separates the hammered surface from the smooth-ground cutting zone. Thanks to the gently curved belly, herbs can be finely minced with a rocking motion, while vegetables, meat and fish are cut with precise push and pull cuts. The black beech pakkawood handle sits comfortably and securely in the hand. The brushed stainless steel bolster and end cap give the knife excellent balance and an elegant look. Handcrafted in Seki, Japan’s traditional city of bladesmiths.
