Couteau de chef Yaxell - 20 cm - acier damassé inoxydable 69 plis - manche en Micarta.

Since 1932, Yaxell has been a major knife supplier in Japan. We have been contributing to the improvement of kitchen culture by supplying the superior quality kitchen knives. Our knives for hotels and restaurant are used by the top chefs all over the world. Yaxell knives are becoming more and more popular among discerning hobby chefs. The outstanding edge of the Yaxell knives has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen 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. Yaxell blades are heated in a kiln to a very high temperature｠and then｠ice hardened. ｠Then, they are again tempered using high temperature to make the blade strong and durable with long-lasting performance. At the same time, this special heat treatment makes the blade corrosion resistant. The blade is hardened to Rockwell 62-63 degrees for SG2 core knives and Rockwell 60-61degrees for VG10 core knives. Blade 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 69 layered rust-resistant Damascus-look. The blade 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. Handle The handle is made out of FDA-approved black Canvas-Micarta, which is an odorless and enormously durable material made of resin and linen. This material lasts decades. The end of the handle is made out of stainless steel, which gives the knife outstanding stability. Two stainless steel rivets fasten the handle tightly.