Yaxell Ran 8-Inch Chef's Knife, 1-Count

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Price: $153.69 $119.50 

Product Feature
- Heavy 8-Inch blade made for superior cutting and chopping
- The blade is from VG10 stainless steel clad with 34 layers of soft and hard high-carbon stainless steel on each side, producing the 69 layered, rust-resistant Damascus look
- The handle is constructed of FDA-approved black canvas-micarta, an odorless, enormously durable material made of resin and linen with two stainless steel rivets that fasten the handle tightly
- Each knife is corrosion resistant with long-lasting performance
- Hand wash; Yaxill Ran sharpener also available
Product Description
Ran Knives, by Yaxell--one of the finest Japanese knife manufacturers. View larger.
Yaxell Knives: The Ran Series
The outstanding edge of the Yaxell knife has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftspeople making these professional kitchen knives. Their skills have been cultivated in traditional Japanese sword-making techniques handed down from generation to generation over seven centuries in Seki, Japan, the capital of swords and knives. "Ran" means "the excellent" in Japanese.
Choose from an array of styles and sizes. View larger.
Special Heat Treatment Through Accurate Temperature Control
Yaxell blades are heated in a kiln to a very high temperature and then ice hardened. Then they are again tempered using a high temperature to make the blade strong and curable with long-lasting performance. At the same time, this special heat treatment makes the blade corrosion-resistant. The blade is hardened to Rockwell 60-61 degrees for RAN 69 knives.
Benefits of Damascus Multi-Layered Steel: |
| - Extremely sharp edge
- Long-lasting performance
|
Damascus multi-layered steel is specially designed for high-quality blades. It was designed to maintain sharpness and durability without becoming brittle. Damascus multi-layered steel is extremely sharp and will take and keep its sharp edge much longer than other types of steel.
Damascus multi-layered steel is made by cladding a core steel called VG10 with layers of a more flexible stainless steel, leaving just the cutting edge of the VG10 steel exposed. The result of this "sandwiched" blade is a tough blade that can take an exquisitely keen edge.
Durable Blade with a Sharp Edge
Exclusive tempering and hardening process for long-lasting sharpness. View larger.
The core material VG10 "super steel" is composed of cobalt, molybdenum, vanadium, and carbon. VG10 stainless steel is clad with 34 layers of soft and hard high-carbon stainless steel on each side, producing the 69 layered, rust-resistant Damascus look.
The blade also has an extremely sharp cutting-angle. Our special heat treatment gives our blades the outstanding hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.
Ergonomic, Riveted Handle
Dual-riveted ergonomic handle provides a secure grip. View larger.
The handle is constructed of FDA-approved black canvas micarta, an odorless, enormously durable material made of resin and linen. The material lasts decades. The break-resistant handle features a full, sturdy 18-10 tang (no corrosion); resists heat up 302 degrees F (150 degrees C); and provides a stainless-steel capped end, which gives the knife outstanding stability. Two stainless-steel rivets fasten the handle tightly.
Top Chefs using Yaxell knives in Japan and France:
- Tadashi Yoshida, Chef Owner of Sushiya-no Yoshino, Japan
- Michihiro Hirano, Chef at Senryu, Japan
- Masato Iwaya, Chef at Kairantei, Japan
- Christophe Muller, Chef at Paul Bocuse a l'Auberge, Pont de Collonges, France
- Eric Frechon, Chef at Bristol, Paris, France
- Philippe Saint Romas, Second de Cuisine at Brasseries Senderens, Paris, France
| - Kitchens of the Elysee, Paris, France
- Jerome Mamet, Chateau de Chilly, O'Flaveurs, France
- Stephane Nougier, France
- Frederic Carion, Le Relais de Montmartre, France
- Arnaud Poette, Chef at l'Eden Roc, Cap d'Antibes
- Didier Anies, Chef at Grand Hotel St-Jean, Cap Ferrat
- Didier Helena, Chef at Chateau les Crayeres, Reims
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About Yaxell
Since 1932 Yaxell has been a major knife supplier in Japan. We have been contributing to the improvement of kitchen culture by supplying superior-quality kitchen knives. Our knives for hotels and restaurants are used by top chefs all over the world. Yaxell knives are becoming more discerning among hobby chefs. Yaxell knives are made in Japan, sold in 31 countries, and used worldwide.
Yaxell Ran 8-Inch Chef's Knife, 1-Count Review
First off, I REALLY like this knife. It is very comfortable to use, and cuts better than any other knife in my collection. As I used it for cutting apples, I kept switching back and forth between this knife and another, and this knife clearly cuts better than the other. It has served me well now for cutting fruits, vegetables, and for trimming excess fat from steaks. However, there are some things you should know:
1) When you buy a knife, remember that it eventually will need to be sharpened. When it is time to sharpen THIS knife, I won't be able to use my standard knife sharpener because the angle of the blade on this knife (and Santoku knives in general) is narrower than on German/Western style knives. Yaxell sells their own sharpener, but there are other inexpensive, well rated sharpeners available on Amazon that are designed for this knife. If you don't have ANY sharpener yet, you might consider one that can handle both Western- and Santoku-style blades.
2) The small size of this blade means it is definitely NOT a chef's knife. This has a 5-inch blade, whereas a chef's knife will generally be in the 8- to 10-inch range. I was trying to use this knife for chopping Romaine lettuce for a salad, and had to switch to my longer chef's knife instead. I use this smaller knife a lot when I am doing smaller more precise cutting, but this is not a substitute for a chef's knife.
3) The manufacturer recommends that you NOT use this knife for cutting through/around bones. So, use something else if you are doing something along the lines of carving a chicken.
4) This is a great knife, but there are some great alternatives that are much less expensive (some below $30). Do your research, read reviews (I'm a fan of Cook's Illustrated's equipment reviews), and decide for yourself whether the extra cost is worth it.
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