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The real Yaxell Ran 6-1/2-inch Santoku Knife, 1-Count Detailed description:
Ran Knives, by Yaxell–one of the finest Japanese knife manufacturers. View larger.
Yaxell Knives: The Ran Series
The outstanding edge of the Yaxell knife has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftspeople making these professional kitchen knives. Their skills have been cultivated in traditional Japanese sword-making techniques handed down from generation to generation over seven centuries in Seki, Japan, the capital of swords and knives. “Ran” means “the excellent” in Japanese.Choose from an array of styles and sizes. View larger.
Special Heat Treatment Through Accurate Temperature Control
Yaxell blades are heated in a kiln to a very high temperature and then ice hardened. Then they are again tempered using a high temperature to make the blade strong and curable with long-lasting performance. At the same time, this special heat treatment makes the blade corrosion-resistant. The blade is hardened to Rockwell 60-61 degrees for RAN 69 knives.
Benefits of Damascus Multi-Layered Steel:
- Corrosion resistant
- Extremely sharp edge
- Long-lasting performance
Damascus multi-layered steel is specially designed for high-quality blades. It was designed to maintain sharpness and durability without becoming brittle. Damascus multi-layered steel is extremely sharp and will take and keep its sharp edge much longer than other types of steel.
Damascus multi-layered steel is made by cladding a core steel called VG10 with layers of a more flexible stainless steel, leaving just the cutting edge of the VG10 steel exposed. The result of this “sandwiched” blade is a tough blade that can take an exquisitely keen edge.
Durable Blade with a Sharp EdgeExclusive tempering and hardening process for long-lasting sharpness. View larger.
The core material VG10 “super steel” is composed of cobalt, molybdenum, vanadium, and carbon. VG10 stainless steel is clad with 34 layers of soft and hard high-carbon stainless steel on each side, producing the 69 layered, rust-resistant Damascus look.
The blade also has an extremely sharp cutting-angle. Our special heat treatment gives our blades the outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.
Ergonomic, Riveted HandleDual-riveted ergonomic handle provides a secure grip. View larger.
The handle is constructed of FDA-approved black canvas micarta, an odorless, enormously durable material made of resin and linen. The material lasts decades. The break-resistant handle features a full, sturdy 18-10 tang (no corrosion); resists heat up 302 degrees F (150 degrees C); and provides a stainless-steel capped end, which gives the knife outstanding stability. Two stainless-steel rivets fasten the handle tightly.
Top Chefs using Yaxell knives in Japan and France:
- Tadashi Yoshida, Chef Owner of Sushiya-no Yoshino, Japan
- Michihiro Hirano, Chef at Senryu, Japan
- Masato Iwaya, Chef at Kairantei, Japan
- Christophe Muller, Chef at Paul Bocuse a l’Auberge, Pont de Collonges, France
- Eric Frechon, Chef at Bristol, Paris, France
- Philippe Saint Romas, Second de Cuisine at Brasseries Senderens, Paris, France
- Kitchens of the Elysee, Paris, France
- Jerome Mamet, Chateau de Chilly, O’Flaveurs, France
- Stephane Nougier, France
- Frederic Carion, Le Relais de Montmartre, France
- Arnaud Poette, Chef at l’Eden Roc, Cap d’Antibes
- Didier Anies, Chef at Grand Hotel St-Jean, Cap Ferrat
- Didier Helena, Chef at Chateau les Crayeres, Reims
Since 1932 Yaxell has been a major knife supplier in Japan. We have been contributing to the improvement of kitchen culture by supplying superior-quality kitchen knives. Our knives for hotels and restaurants are used by top chefs all over the world. Yaxell knives are becoming more discerning among hobby chefs. Yaxell knives are made in Japan, sold in 31 countries, and used worldwide.
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