The blade core material is VG10 “super steel”, which is composed of Cobalt, Molybdenum, Vanadium and Carbon. The core is then clad with 34 layers of soft and hard high-carbon stainless steel on each side, producing a 69-layer rust-resistant Damascus-look. The blade has an extremely sharp cutting-angle. Yaxell heat treatment gives the blade an outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long lasting cutting performance.
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 and balance. Two stainless steel rivets fasten the handle tightly.
Yaxell Knives has been manufacturing high quality kitchen knives since 1932. Yaxell knives are used throughout the hospitality industry and even by a number of Michelin stared chefs. Based in Seki, Japan Yaxell prides itself on applying both traditional sword making techniques and advanced manufacturing technologies to create a superior product.
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 high edge retention. At the same time, this special heat treatment makes the blade corrosion resistant. The blade is hardened to Rockwell 62-63 degrees for GOU 101 knives and Rockwell 60-61degrees for RAN 69 knives.
Blade Type: Gyuto
Handle: FDA-approved black Canvas-Micarta PLUS
Cladding: 69 Layer Stainless Damascus
HRC: 61 Rockwell