Yaxell Santoku Knife Ran with Hollow Edge 16.5 cm - 69-layer stainless Damascus steel - canvas Micarta handle
Japanese craftsmanship — traditionally forged with modern precision
69-layer Damascus steel — extremely sharp and exceptionally durable
Ideal for moist or sticky foods such as potatoes and fish
Japanese precision, relentless sharpness, and a Damascus pattern that will leave you in awe every time. The Yaxell Ran 16.5 cm Santoku knife is not just a kitchen tool - it is the result of over ninety years of craftsmanship from Seki, the knife capital of Japan. Slicing, chopping, dicing: this knife makes it all much more enjoyable. And those dimples in the blade? They ensure that your slice of potato or salmon simply releases instead of sticking to the knife.
Why this knife deserves a place in your kitchen
- Razor sharp from day one - 69 layers of stainless steel Damascus with a VG10 core and a hardness of 60-62 HRC: this knife slices effortlessly where others falter.
- No more sticky slices - The non-stick dimples in the blade create a micro-layer of air between the knife and the ingredient, allowing potato, cucumber, cheese, and salmon to slide off neatly.
- Grip that gives you confidence - The canvas Micarta handle stays dry in your hand, even after cutting a fish fillet. No slipping, always control.
- Made in Japan - truly - Yaxell has been producing knives in Seki since 1932. No marketing gimmick, but real heritage and proven craftsmanship.
- Timeless and recognisable design - The wavy Damascus pattern and dark Micarta handle make this knife as beautiful as it is functional.
- Long-lasting enjoyment guaranteed - With proper care, this knife will last for years. A one-time investment in something that pays for itself with every meal.
69 layers of Damascus steel - more than just a pretty sight
The blade of the Yaxell Ran Santoku knife consists of 69 layers of stainless steel Damascus, folded around a VG10 steel core. This layered construction is responsible for the characteristic wavy pattern you see on the knife - but it is about much more than aesthetics. The combination of layers results in a blade that is both strong and flexible, and the VG10 core has a hardness of 60 to 62 HRC (Rockwell). That sounds technical, but in practice, it simply means this: the cutting edge stays significantly sharper for much longer than most Western knives. Less sharpening, more enjoyment.
Double-sided sharpened and finished with a precision you can feel the moment you pick up the knife. From your first cut through a ripe tomato to the hundredth slice of sauerkraut sausage: this knife never gets dull and never disappoints. That is Japanese craftsmanship at its finest.
Canvas Micarta handle - grip like a handshake
The handle of the Yaxell Ran is made from canvas Micarta: layers of linen fabric that are impregnated with synthetic resin and then compressed into a material that is stronger than wood, feels lighter than metal, and never becomes slippery - even with wet or greasy hands. Anyone who has ever cut a fish fillet knows how important that is. You want control, not stress.
Two stainless steel rivets securely anchor the handle to the blade, ensuring no unwanted movement. The dark handle contrasts stylishly with the shiny Damascus pattern. This knife looks just as good on your worktop as it performs on your cutting board - a nice bonus, but certainly not by chance.
The Santoku in action - and why those dimples are so clever
The Santoku - literally "three virtues" - is the Japanese answer to the Western chef's knife. The straight, slightly curved blade of 16.5 cm is ideal for a quick up-and-down motion: chopping, slicing, and dicing all go smoothly. No long sweeping motions, but an efficient rhythm that saves your energy and refines your cutting work.
The dimples in the blade of this Ran model are not just decoration. They create a tiny air cushion between the knife and the ingredient you are cutting. Result: slices do not stick. Try it with potatoes for a gratin, a salmon fillet in sashimi portions, or thin cucumber slices for a fresh salad. Everything releases, everything falls neatly. That is the difference a good knife makes.
This knife is particularly suitable for:
- Slicing potatoes into thin, even slices for a creamy gratin
- Dividing salmon and tuna into neat portions or sashimi slices
- Processing cucumber, cabbage, and peppers in a quick rhythm
- Cutting cheese blocks or slices to size without hassle
- Chopping herbs into an aromatic mix
💡 Cookinglife Tip: Store this knife on a magnetic knife strip or in a knife block - never loose in a drawer, as that damages both the blade and your fingers. Always wash it by hand and dry it immediately, never in the dishwasher. Sharpen it with a whetstone for Japanese knives (minimum #1000 grit) as soon as you notice it cutting less sharply. With that little bit of attention, this knife will last a lifetime.
Specifications
- Collection: Ran
- Type: Santoku knife
- Country of origin: Japan
- Colour: Black
- Blade material: 69-layer stainless steel Damascus (VG10 core)
- Handle: Canvas Micarta with stainless steel rivets
- Sharpening method: Double-sided sharpened
- Hardness: 60-62 HRC
- Blade length: 165 mm
- Total length: 300 mm
- Weight: 330 grams
- Dishwasher safe: No - hand wash recommended
- Warranty: 2 years
In the package
- Yaxell Ran Santoku knife with non-stick dimples 16.5 cm
Ready to experience the difference that truly good tools make? The Yaxell Ran Santoku knife is Japanese craftsmanship that you will enjoy using every day - whether you are cooking quickly during the week or preparing an elaborate weekend dinner. Add it to your collection and discover what cutting feels like when it is done right.
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