Kiritsuke Yaxell Taishi knife

Kiritsuke - 20 cm blade The core of the blades in this Taishi series from Yaxell is VG10.

One of the best steels in the world for one of the best knives in the world, with a Yaxell motif on a hammered blade at the top.

The chef's knife lives up to its name, and is indispensable in the kitchen for cutting vegetables into sticks and julienne strips and chopping herbs.
It is also used to cut large pieces of meat or fish into chunks.

So this is the Japanese version of the European chef's knife.

The VG10, with 1% carbon, is corrosion-resistant, with an HRC of 61.5. It contains 15% chromium to resist wear and, above all, corrosion, as well as cobalt to limit impact and molybdenum for extra hardness.
The cutting angle is extremely sharp and durable. Fearsome sharpness.

The black Pakkawood handle (composite material) is resistant to temperature and humidity. 
Reinforced with 2 stainless steel bolsters.
A perfect craft knife, worthy of accompanying you in the kitchen.

*Pakkawood is an artificial material that is manufactured for a very specific purpose, to be resilient and resistant to hard use. Pakkawood, while not a natural wood itself, still uses wood in its manufacturing process. Japanese knives are made for tough, repeated use and therefore need to be durable (especially to justify the initial investment as some Japanese knives can carry a substantial price tag!).
The reason why it is so easy to find a pakkawood knife. All is due to the fact that this material is hard wearing and resilient, which is designed to last as long as the material of the blade.

Made in Seki, Japan by Yaxell