Yaxell Ketu steak knife

Yaxell Ketu Steak Knife - 11.3 cm Damascus blade

Yaxell introduces us to its new range of kitchen knives which are as efficient and effective as ever. The Ketu range features a central core of SG2 steel and 3 layers of hammered Damascus steel, to prevent food from sticking to the blade.
It is considered one of the best steels in the world. SG2 steel is made from sintered steel powder. Sintering is a highly technical process that involves heating the powder to a very high temperature in order to weld the micro-particles together. The incredible qualities of sintered steel allow the production of high quality knives whose sharpness will exceed all your expectations.
Unlike VG10 steel, SG2 steel is mainly made of layers of a much harder damascus steel than the one used for a VG10 steel knife. SG2 steel is also known as SPG2 or SGPS steel.
The handle is made of Pakka wood (natural wood) and is slightly curved for a perfect grip. 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. Brown highlights blend into the wood to make this Japanese knife unique.
The cutting angle is extremely sharp and durable. The sharpness is perfect for cutting even the thickest of steaks
Perfectly crafted knife, worthy of accompanying you in your kitchen.
To care for your Japanese knives, we recommend washing them by hand, avoiding getting the handle wet. Avoid abrasive sponges, 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.

Characteristics :

Blade: 11.3 cm
Blade thickness: 1.8 mm
Blade height: 1.9 cm
Total length: 23 cm
Weight: 85 g

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

Made in Japan.