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The sort of light weight traditional Japanese utility knife found in every Japanese home.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
The sort of light weight traditional Japanese utility knife found in every Japanese home.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
The sort of light weight traditional Japanese knife found in every Japanese home.
Perfect for slicing fish but equally suiatble for meat.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 210mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
Perfect for slicing fish but equally suiatble for meat.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
- 210mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
The sort of light weight traditional Japanese utility knife found in every Japanese home.
Now in a set. A santoku for utility jobs and Nakiri chopping Veg.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
Santoku
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
Nakiri
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
Now in a set. A santoku for utility jobs and Nakiri chopping Veg.
Don't be fooled by he price, these are extremely sharp and well made. If looked after correctly they will happily serve you for a lifetime!
All knives use to be made of Carbon steel until the arrival of stainless and some Chefs still prefer Carbon Steel for it's unrivalled sharpness. The edge may not last quite as long as high quality Stanless such as VG10 but the edge can actually be made even sharper!
Santoku
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
Nakiri
- 180mm Carbon Steel Blade
- Double Bevel
- Magnolia handle
* Carbon Steel is nothing to be afraid of. If the blade is wiped clean after use and not exposed to water for prolonged periods you will have minimal problems with discoloration
YAXELL Traditional Style Japanese Santoku and Petty/Paring Set
YAXELL are a world class knife producer well known by professional Chefs. Based in Seki Japan they have been pioneering in mixing Traditional methods of Knife forging with modern Techniques.
Here we have a starter set of the two most widely used knives throughout Japan.
Santoku
- 165mm Blade
- Double Bevel
- Mahogany Handle
- Carbon Steel
Petty
- 120mm Blade
-Double Bevel
- Mahoganny Handle
- Carbon Steel
* Don't be afraid of carbon steel of. If wiped after every use and not left in water for a prolonged period of time you should have no problem with any discolouration
Here we have a starter set of the two most widely used knives throughout Japan.
Santoku
- 165mm Blade
- Double Bevel
- Mahogany Handle
- Carbon Steel
Petty
- 120mm Blade
-Double Bevel
- Mahoganny Handle
- Carbon Steel
* Don't be afraid of carbon steel of. If wiped after every use and not left in water for a prolonged period of time you should have no problem with any discolouration
