Yaxell Taishi Chef's knife

Chef's knife - 20 cm blade The core of the blades in this Taishi series from Yaxell is made of VG10 steel.

One of the best steels in the world for one of the best knives in the world with a Yaxell pattern on a hammered blade on the upper part. 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.
The VG10, with 1% carbon, is corrosion-resistant with an HRC of 61.5% chromium to resist wear and, above all, corrosion, as well as cobalt to limit shocks and molybdenum for extra hardness.
The cutting angle is extremely sharp and durable. A formidable cutting edge, indispensable in the kitchen for cutting vegetables into sticks and julienne strips and chopping herbs.
It can also be used to chop large pieces of meat or fish.

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