Yaxell Ketu Konata 215mm (8.5″)

The Yaxell Ketu Konata 215mm is a large and elegant all-rounder – the shape of the blade is an interesting fusion of Santoku, Nakiri and Chinese cleaver. Basically, this knife falls into the category of multipurpose kitchen knives, with which you can prepare a variety of vegetable and meat dishes.

BLADE SHAPE:
The Konata is a unique combination of different blades for cutting large quantities of vegetables. The wide blade is perfect for scooping up chunks of vegetables or meat from the cutting board. Please note that despite the cleaver shape, this knife is not intended for chopping bones, but rather for fine and delicate work.

STEEL:
This knife is made of SG2/R2 powder steel, hardened to around 63 HRC. Powder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for a long time. Due to the high chromium (Cr) content in its steel structure, it is also incredibly easy to maintain. The composition and microstructure of the steel provide extremely fine and smooth sharpness.

LAMINATION:
A high hardness of around 63 HRC means the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.

BLADE FINSIH:
In the final stage of the process, a fine hammer pattern – also called tsuchime finish – is pressed onto the blade, as is the Yaxell smithy’s signature concave kanji.

HANDLE:
The knife is perfectly balanced thanks to its black pakka beech wood handle, which is extremely durable and wear resistant. The handle offers a secure and firm grip that will prevent your hand from slipping towards the blade. The bolster of the blade is stainless and ensures a smooth and comfortable transition between the handle and the blade. One rivet hold the knife securely attached to the handle.
The lower part of the handle is flat and finished with a steel base, stamped with the traditional coat of arms of the samurai family, from which the Yaxell smithy originates. This part of the knife can also be used for various cooking tasks, such as crushing garlic.

BLACKSMITH:
This exceptional knife combines centuries-old tradition with modern Japanese technology. Yaxell knives are made in the city of Seki, which has been a center of traditional blacksmithing for more than 800 years. The smithy combines high-tech processes and meticulous hand craftsmanship to produce the knives, ensuring superior design, perfect balance and exceptional sharpness.
Since 1932, Yaxell has been a leading world-class manufacturer of premium kitchen knives used by top chefs, professional cooks and home chefs worldwide. Over the years, the forge has won several awards for the best kitchen knife in Germany, Sweden, Denmark, and the USA.