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Nakiri knife for vegetables 16.5 cm HANA series by Yaxell

€137.90 €113.03
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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Designed for those who seek precision and cleanliness when cutting vegetables, the 16.5 cm Nakiri knife from the HANA series by Yaxell represents the excellence of Japanese cutlery. Its rectangular blade, perfect for slicing, chopping and cutting vegetables with quick and safe movements, is made with a MOVAX (chromium, molybdenum and vanadium) steel core, which guarantees a Rockwell hardness of 58 and long-lasting performance. The high-quality stainless steel coating protects the blade and facilitates maintenance. The octagonal handle made of dark Pakka wood, developed by experienced designers, offers a perfect balance of ergonomics and elegance. Stable, comfortable and non-slip, it allows precise control and effortless cutting, even during longer work sessions. An indispensable knife for those who enjoy vegetarian and Asian cuisine or simply for those who want an efficient and refined tool for everyday preparation. Blade length: 16.5 cm Shipping time: 3-5 days
FAQs
What characterises the HANA series?
The HANA series represents the entry point into the Yaxell range while maintaining a distinctly Japanese design approach. It uses more accessible stainless steels (such as AUS-8 / Mo-V) with lower hardness, resulting in greater flexibility, forgiveness, and ease of use.The result is a blade that is less extreme in pure performance but more stable and easier to manage in everyday use.
Who is it recommended for?
It is ideal for users entering the world of Japanese knives, advanced home cooks, and anyone looking for a reliable knife without requiring advanced technique. It also works well as a first step before upgrading to higher-performance lines.
What is it ideal for?
Perfect for everyday kitchen tasks: general prep, vegetables, meat, and non-specialised work. It offers good control with a more forgiving feel, especially during prolonged use.
How should it be maintained?
Hand wash, dry immediately, and sharpen regularly using whetstones or simpler sharpening systems. Thanks to its lower hardness, sharpening is easier and quicker compared to VG-10 or SG2 blades.
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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