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Samurai Trio Chef's Case – Complete Set of 3 Ketu Knives by Yaxell

was €871.00 Special Price €749.00 €613.93
Availability: In stock
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For centuries, samurai were masters of the sword—combining precision, strength, and discipline into a single gesture. The Yaxell Ketu Series knives embody this spirit: blades as sharp as katanas, elegant handles reminiscent of sword hilts, and meticulous attention to detail that speaks of courage and perfection. That’s why we’ve named this set the “Samurai Trio”: three essential kitchen weapons for your culinary mastery. Designed for the most demanding kitchen professionals, this case combines elegance, durability, and advanced functionality. Made of impact- and wear-resistant material, it features a non-slip technical fabric interior that keeps each tool securely in place. The reinforced zip closure and double stitching ensure reliability even under intense use. The padded ergonomic handle and adjustable shoulder strap provide maximum comfort during transport, while its compact size (50×14×5 cm closed; 50×49×5 cm open) allows for easy storage in a professional kitchen or chef's trolley. Inside are three knives from Yaxell’s renowned Ketu Series, each featuring a three-layer blade with a sintered SG2 steel core (63 HRC hardness), hammered finish, and handle in premium Pakka beech wood. Details below: KIRITSUKE Knife – 20 cm Blade (34 cm Total) Three-layer blade with SG2 core, rust-resistant and long-lasting sharpness. Hammered finish reduces food adhesion. Pakka wood handle with samurai crest and Yaxell kanji logo. Ideal for slicing vegetables, meat, and fish with precision. Konata Cleaver – 21 cm Blade (34 cm Total) Three-layer blade with SG2 core, hammered anti-stick finish. Ergonomic Pakka wood handle with decorative pin. Perfect for slicing vegetables, meat, and fish; not recommended for extremely tough cuts. Boning Knife – 15 cm Blade (26 cm Total) Flexible three-layer blade with SG2 core, hammered finish helps slide smoothly between bone and meat. Pakka wood handle with kanji logo. Designed for delicate and highly efficient boning. This kit is the ultimate solution for those seeking Japanese artisanal quality, refined design, and professional-grade performance in the kitchen.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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Who should use a knife case?
A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.
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How do I choose the right knife block?
It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.
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How many knives do I really need in a set?
That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.
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Is it better to buy a full set or individual knives?
If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.
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Do blocks and cases include knives?
It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.
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How do you clean knife blocks and cases?
Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.
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Can I create a custom set if I don’t find what I’m looking for?
Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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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.
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