Crafted in the heart of Seki, the Japanese capital for sword and knife making for over 700 years, Yaxell Taishi knives have a VG10 super stainless steel core which is clad with stainless steel from both sides, providing superior corrosion resistance and strength. The knife blades have a hardness rating of 61 degrees on the Rockwell scale and each handle is made from black beech pakkawood. The Yaxell Taishi Chef’s Knife is perfect for slicing, dicing, mincing and chopping a range of foods. Blade has a VG10 super stainless steel core clad with stainless steel from both sides, which provides corrosion resistance and strength A specialised heat treatment is used to temper the blade for strength and durability, achieving a hardness rating of 61 degrees on the Rockwell scale The handle is made of black beech pakkawood The construction of the blade, combined with the stainless steel end cap, gives the knife outstanding stability and balance Crafted in the heart of Seki, the Japanese capital for sword and knife making for over 700 years
