Blade: VG10 core, 3-layer stainless cladding (HRC 61)
Handle: Pakkawood (black beech)
Other: Hammered finish (Tsuchime), brushed stainless steel bolster and end cap, double bevel edge
Blade Length: 16,5 cm / 6,5 in.
Overall Length: 30 cm / 11,81 in.
Weight: 181 g
Three virtues, one knife: The Yaxell Taishi Santoku brings Japanese bladesmithing from Seki straight to your cutting board. The blade core is VG10, a high-performance stainless steel with cobalt, molybdenum and vanadium, hardened to 61 HRC for outstanding sharpness and edge retention. Layers of stainless steel clad it on both sides, protecting the hard core and adding stability. The hand-hammered Tsuchime finish is more than eye-catching: it also helps reduce food sticking to the blade. The flowing line between the hammered and smooth surfaces is reminiscent of a katana’s temper line. With its gently curved edge and typical sheep’s foot tip, it handles everything from finely dicing vegetables to slicing fish and mincing herbs, and the slight belly even allows a gentle rocking cut. The black pakkawood handle feels comfortable in the hand, while the brushed stainless steel bolster and end cap ensure a well-balanced feel. Handcrafted in Seki, Japan.
