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Zen Set: Zen Series Chef's Knife and Santoku Knife by Yaxell

€329.00 €269.67
Availability: In stock
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Set of 2 Japanese cutting knives from the Zen Series by Yaxell, specially developed to suit the cuts of meat and vegetables in the kitchen. These 37-ply Damascus knives have a VG10 stainless steel core with a hardness of HRC 61 for long-lasting sharpness. Zen is the Japanese word that means "healthier meals" and with these beautiful knives you can prepare the healthiest meals. Zen knives also have a hammered Tsuchime finish which is both aesthetic and practical, because food is less likely to stick to the blade. Handmade in the city of Seki in Japan 37-layer Japanese VG-10 damask steel Hardened to 63 HRC Rockwell Handle in black/grey micarta-canvas blend Hammered finish The blades are extremely sharp. Thanks to the perfect balance, they fit comfortably in the hand. Cutting food has never been so easy and fun! Perfect grip The Japanese damask steel blade continues into a beautiful bolster. The bolster flows into a Canvas Micarta handle. It is a very resistant material that does not "work". This makes it perfect to use. An added bonus is that the handle is very comfortable to hold. The knives are always delivered in a beautiful gift box. This not only ensures that the blades are protected during travel, but you also get a smile upon delivery. The set includes: n. 1 chef's knife with blade length cm. 24 n. 1 santoku knife with blade length cm. 16.5 Shipping time: 3-4 days
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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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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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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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 characterises the ZEN series?
The ZEN series by Yaxell represents the entry point into VG-10 steel within the range. It features a simpler construction than the Ran series, while still delivering solid cutting performance and a distinctly Japanese design.The blade is more forgiving, with a smoother and more progressive cutting feel, making it easier to handle for users with less advanced technique.
Who is it recommended for?
It is ideal for users looking to enter the world of VG-10 Japanese knives without starting with more demanding lines. It suits enthusiasts, advanced home cooks, and those seeking a balance between performance and ease of use.
What is it ideal for?
It is well suited for everyday tasks: general prep, vegetables, meat, and non-specialised work. It offers good precision and control with easier handling compared to higher-end series.
How should it be maintained?
It requires standard VG-10 care: hand washing, immediate drying, and regular sharpening on whetstones. It is easier to maintain than harder steel series while still offering good edge retention.
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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