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Since its establishment in 1932, Yaxell has been one of the major knife manufacturers in Japan. They have been contributing to the improvement of kitchen culture by supplying superior quality kitchen knives inherited with ancient sword smiths’ traditional skills. Yaxell knives are used by the top chefs all over the world and are becoming more and more popular also among discerning hobby chefs.
History and Tradition
The outstanding edge of the Yaxell knives has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen 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.
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 high temperature to make the blade strong and durable with a long-lasting performance. At the same time, this special heat treatment makes the blade corrosion resistant. The blade is hardened to Rockwell 62-63 degrees for SG2 core knives and Rockwell 60-61 degrees for VG10 core knives.
This Double Whetstone sharpener is suitable for all knives. The Yaxell Double Whetstone offers a coarse side (240 grain) for grinding and a fine side (1000 grain) for sharpening and finishing. Yaxell recommends a grinding angle of between 10° – 20°.
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