Perfect for shredding cabbage, onions and other vegetables, this Yaxell Ran 18cm Chinese Chef’s Knife has a fine sharp edge; however, it's not a cleaver and should never be used to cut through bones as this may damage the cutting edge.
Yaxell Zen Knives are made in Seki, Japan; a city made famous for centuries for the manufacture of Samurai swords and fine Japanese cutlery. Crafted from 37 layers of Damascus Steel with a core of VG10, Cobalt, Molybdenum and Vanadium stainless steel hard-hardened to Rockwell 61. This gives the Zen range their outstanding cutting performance and edge as well as the stunning pattern on the blade which is unique to each knife. Every time that a sheet of white-hot steel is folded and hammered, impurities are forced out of the metal making it purer and stronger. Each repeated folding makes the central layer harder and purer which in turn means that it can be ground to a sharper, longer lasting edge. The outer layers are tougher and more robust making the knife strong and durable. The more layers of steel that a knife blade consists of, the stronger the knife becomes, and the better cutting performance becomes.
The handle is made of Micarta, a very strong and hygienic material made from layers of canvas cloth set in polycarbonate resin and formed at high temperature and pressure. The resulting knife handle is every bit as hygienic as a stainless steel one but much more comfortable to hold, particularly after prolonged use.
Arguably the most important tool in any professional or home kitchen, Chef’s Knives can accomplish almost any cutting task from slicing a pumpkin to dicing a shallot with ease. Chef’s Knives range in size from tiny 12cm models to huge 36cm blades. Choose Chef’s Knives with the longest blade that you are comfortable with for the most versatility.
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