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Coltello Disosso Serie Ketu di Yaxell

was €249.00 Special Price €224.00 €183.61
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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I coltelli della linea Ketu sono dotati di una lama in acciaio inossidabile a 3 strati e un nucleo centrale in acciaio sinterizzato SG2 con una durezza Rockwell di 63HRC. La superficie della lama è arricchita da una "finitura martellata". L'elegante manico nero è realizzato in legno di faggio Pakka e ornato da una spilla decorativa con lo stemma della famiglia samurai. In contrasto con il logo tradizionale è stato incorporato sul fondo del manico un bellissimo logo kanji di Yaxell. I coltelli della linea Ketu garantiscono un filo di eccezionale efficacia e di lunga durata. Questo disosso con lunghezza lama cm. 15 Lunghezza totale cm. 26
FAQs
What characterises the KETU series?
The KETU series by Yaxell features SG2 powdered steel combined with a design focused on ergonomics and control.Compared to more extreme lines, it maintains high performance in terms of hardness and edge retention, but with a more progressive and manageable cutting feel. The result is a precise, stable blade that feels less aggressive and more controlled during extended use.
Who is it recommended for?
It is ideal for advanced users and professionals seeking high performance without sacrificing control. A great choice for those entering the SG2 category with a more balanced blade.
What is it ideal for?
It performs best in precision work, continuous preparation, and environments where control, consistency, and clean cuts are essential.
How should it be maintained?
It requires proper care typical of SG2 steel: hand washing, immediate drying, and regular sharpening on whetstones. Due to its higher hardness, careful use is recommended to avoid twisting or impact.
What truly distinguishes Yaxell knives within the Japanese knife market?
Yaxell occupies a very specific position: it is one of the brands that most effectively translates Japanese knife-making tradition into a high-quality industrial product, while maintaining both consistency and accessibility. Unlike fully handcrafted knives, Yaxell relies on controlled processes and modern steels such as VG-10 and SG2 to achieve high and consistent performance. The result is a blade that combines Damascus-style aesthetics, high hardness, and stable cutting performance, without entering the extreme complexity of more elite artisanal knives.
What is the real philosophy behind the Yaxell brand?
Yaxell’s philosophy is not just about Japanese tradition, but about making that tradition practical and usable at scale. Each knife is designed to deliver precise cutting, long-lasting edge stability, and strong perceived quality, including visual appeal, while maintaining consistency and reliability through industrial production.
How should the differences between Yaxell series be understood?
The main differences lie in the type of steel (VG-10 vs SG2), blade rigidity, and edge retention. VG-10 lines offer a balance between performance and ease of use, while SG2 lines represent a clear step up in performance, with higher hardness, longer edge life, and greater cutting precision.
Who are Yaxell knives recommended for?
Yaxell covers a wide range of users, from those entering the world of Japanese knives to advanced professionals. It is an ideal choice for anyone looking for high performance that remains manageable in everyday use.
What are they ideal for?
They excel in precision cutting, repetitive preparation tasks, and continuous use. The more advanced series offer greater stability and consistency during extended work sessions.
What is the correct maintenance approach?
Hand wash, dry immediately, and sharpen regularly using whetstones. SG2 series require more attention due to their higher hardness.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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