Bread knife Yaxell Ketu 23 cm

Bread knife - 23 cm serrated blade the core of the blades of this Yaxell Ketu series is made of SG2

One of the best steel in the world for one of the best knives in the world covered with 3 layers of high quality Damascus steel hammered by hand.
A technique that the Japanese master to perfection so that no food gets stuck.
The SG2 with 1.4% carbon is corrosion resistant with an HRC of 63.5% chromium to resist wear and tear and above all corrosion, as well as cobalt to limit shocks and molybdenum for extra hardness.
The bread knife is used daily in every household. 
Its long, stiff, serrated blade allows it to cut through the toughest crusts and to cut clean slices without crushing the bread.
It can also be used for cutting roasts.
The curved handle made of black beech wood (Pakka) is decorated with the emblem of the Japanese samurai family. Pakka is a mixture of laminated wood and resin to give strength and durability. It is non-porous and resistant to temperature variations and humidity.
On the tip of the knife, unlike the traditional logo, a convex Ketu* Yaxell kanji has been added to the tip of the knife.
An artistic hammer pattern is stamped on the blade. Through a special heat treatment process,
Reinforced by 1 stainless steel rivet and two stainless steel bolsters join the blade and the handle.
Perfectly crafted knife, worthy of accompanying you in your kitchen.
You will enjoy cooking with the Ketu knives from Yaxell, with their exceptional and durable sharpness.
To care for your Japanese knives, it is recommended to wash them by hand, avoiding getting the handle wet. Avoid using an abrasive sponge, then use a clean, dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered avoid magnetic bars, your knife may fall as it does not stay fixed and could crack.

Features :

Toothed blade: 23 cm
Weight: 200 g

* Kenji Ketu : in Japanese its meaning is "without stain" or "pure".

Made in Japan in Seki