Indulge yourself with culinary excellence using the Yaxell Taishi Santoku Knife 12.5cm. This remarkable knife is crafted in the heart of Seki, the Japanese capital for sword and knife making for over 700 years. It features a VG10 super stainless steel core, clad with stainless steel from both sides, guaranteeing exceptional corrosion resistance and strength. With a hardness rating of 61 degrees on the Rockwell scale, the knife blade ensures extraordinary durability and sharpness for precise cuts every time. The Yaxell Taishi Santoku Knife 12.5cm is truly a multitasker in the kitchen. Its shorter blade and sheeps foot tip provide you with superior control in mincing, slicing, and chopping various ingredients. Whether you are preparing vegetables, fruits, or boneless meats, this versatile knife will effortlessly deliver perfect results. Not only is the blade of the Yaxell Taishi Santoku Knife 12.5cm outstanding, but its handle is also a work of art. Made from black beech pakkawood, the handle adds a touch of elegance and warmth to the knife. It is perfectly balanced and ergonomically designed for a comfortable grip, allowing you to work with precision and ease. Equip your kitchen with other premium knives from the Yaxell Taishi range to elevate your culinary skills to the next level. Experience the difference and treat yourself to the finest tools for your cooking adventures. Upgrade your cooking experience with the Yaxell Taishi Santoku Knife 12.5cm and embark on a journey of culinary mastery!
Features:
- Indulge in culinary excellence with the versatile Yaxell Taishi Santoku Knife.
- Crafted with a VG10 super stainless steel core for exceptional durability and sharpness.
- Shorter blade and sheeps foot tip for superior control in mincing, slicing, and chopping.
- Black beech pakkawood handle for an elegant and comfortable grip.
- Experience outstanding stability and balance with the knife's construction and stainless steel end cap.
- Crafted in Seki, the Japanese capital for sword and knife making for over 700 years.