Yaxell 10ES350517ES10 Cuchillos universales, Stainless Steel

Japanese craftsmanship that gives your knife teeth—literally. The 16.5 cm Yaxell Ran Santoku knife is not just any kitchen knife. It is the knife that transforms your kitchen: from a place where you make food to a place where you truly cook. With 69 layers of Damascus steel, a steel core of 60-62 HRC, and a Micarta canvas handle that fits perfectly in your hand, you cut through herbs, garlic, fish, and vegetables as if they are already coming to you. That is how a good knife works. That is how it should feel. Why the Yaxell Ran changes everything about your cutting A Santoku knife is the Japanese 'master of three things': meat, fish, and vegetables. The Ran takes that principle to a level you simply have to taste to understand. This knife combines traditional Japanese forging with modern precision, and you notice it with every movement on the cutting board. Whether you are finely chopping parsley, filleting a salmon steak, or slicing an onion into perfect rings—the Ran does it with a fluidity that takes your cutting to a whole new level. * 69 layers of Damascus steel—Each layer adds strength and flexibility. The wavy pattern on the blade is not only beautiful to look at, but it also reinforces the structure and ensures food sticks less. * Steel core with 60-62 HRC hardness—Harder than most Western knives. This means staying sharp longer, less sharpening, and more enjoyment per cut. * Canvas Micarta handle—Sturdier than wood, nicer in the hand than plastic. Micarta is a composite material that is non-slip, even when your hands are wet. Safety and comfort in one handle. * 16.5 cm blade length—The ideal size for precision work. Small enough for control, large enough to do serious work. * 320 grams weight—Not too heavy, not too light. Exactly the weight at which your knife works for you, not the other way around. * Japanese origin – Made in Japan, where knives have been regarded as tools with a soul for centuries. That feeling cuts along with it. 69 layers of Damascus steel: more than just a nice story Damask steel has a reputation, and the Yaxell Ran fully deserves it. The 69 layers of stainless steel are hammered around the hard steel core and then hand-forged. The result? A blade that is simultaneously incredibly hard and surprisingly flexible. That combination is rare, and it is reflected in its performance: the Ran retains its sharpness longer than the average kitchen knife and forgives minor imperfections in your cutting technique. You don't have to be a chef to appreciate this knife for its worth – you simply feel the difference. Right from the very first cut. The wavy pattern formed by the layers on the surface of the blade also has a practical advantage: it reduces the contact surface between the knife and the ingredient, allowing thin slices of potato, avocado, or salmon to release more easily. Less sticking, more control, a better result on your cutting board and ultimately on your plate. The handle: that is where every good cutting moment begins A blade without the right handle is like a beautiful pan without a handle. The canvas Micarta handle of the Yaxell Ran is designed with long cooking moments in mind. Micarta is a composite material manufactured by impregnating layers of canvas with resin under high pressure. The result is a handle that feels robust, does not expand when wet, and offers a grip that holds up under all conditions. Whether you are chopping parsley for two minutes or spending an hour on mise en place for a large dinner – your hand tired, never losing your grip. That is the level of attention Yaxell puts into every detail. The handle also features a distinctive black color that combines stylishly with the glossy Damascus steel of the blade. On your cutting board, in your knife drawer, or hanging on your knife strip: the Ran always looks the way a good knife should look. The Santoku Knife as your culinary all-rounder The Santoku knife was developed in Japan as an alternative to the large chef's knife—and is now loved by home cooks and professional chefs all over the world. The knife's straight spine, combined with the slightly curved cutting edge, makes it ideal for the typical Japanese 'up-and-down' cutting motion. No large sweeping movements needed: just efficient, controlled, and accurate. Whether you are dicing shallots, deboning a piece of pork ribs, or slicing a mountain of basil chiffonade—the Ran Santoku Knife is the tool your kitchen deserves. And let's be honest: there is little more satisfying than a knife that does what it promises. That glides through a ripe tomato with a fluid motion without crushing it. That produces thin slices of radish with the regularity of a machine, but the precision of a craftsman. The Yaxell Ran gives you that feeling, every time. 💡 Tip: Store the Yaxell Ran on a knife strip or in a knife block – never loose in a drawer. This protects the sharp cutting edge and keeps your knife in top shape. Always wash it by hand and dry it immediately: this

Fabricado en España Producto de alta calidad Brand: Herbertz