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Konata knife cm. 21 Ketu series by Yaxell

was €299.00 Special Price €269.10 €220.57
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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The Ketu line knives feature a 3-layer stainless steel blade and a central core of SG2 sintered steel with a Rockwell hardness of 63HRC. The surface of the blade is enhanced with a "hammered finish". The elegant black handle is made of Pakka beech wood and adorned with a decorative pin with the Samurai family crest. In contrast to the traditional logo, a beautiful kanji logo from Yaxell has been incorporated into the bottom of the handle. The knives of the Ketu line guarantee an exceptionally effective and long-lasting edge. This konata knife is perfect for cutting vegetables, meat and fish. Not suitable for heavy cuts Blade length cm. 21 Total length cm. 34
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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