Yaxell Ran – Kiritsuke Knife 20 cm

The Yaxell Ran Kiritsuke 20 cm is a premium Japanese K-tip knife built for cooks who want precision, speed, and clean presentation. With a long cutting edge and the distinctive Kiritsuke-style point, it excels at push cutting, crisp slicing, and accurate detail work – ideal for vegetables, herbs, and smooth slicing of cooked proteins.

Kiritsuke-style blades are loved for their efficient board contact and controlled, precise tip. The flatter cutting section supports fast prep with clean, straight cuts, while the pointed K-tip adds accuracy for scoring, trimming around tight spots, and making precise starter cuts where a rounded tip can feel less exact. It is not intended for bones, frozen foods, hard shells, or twisting and prying in cuts.

At the core is VG10 “super steel” made with cobalt, molybdenum, vanadium, and carbon. VG10 (V Gold 10) is widely respected because it balances sharpness potential, edge retention, and stainless practicality – it can take a very crisp, refined edge while remaining rust-resistant and friendly for everyday home cooking. Here, special heat treatment brings the VG10 core to HRC 61, supporting dependable edge stability and long-lasting cutting performance in daily prep.

The VG10 stainless core is clad with 34 layers of soft and hard high-carbon stainless steel on each side, forming a 69-layer Damascus-look blade. This layered construction creates the distinctive pattern and adds a refined, premium appearance, while keeping the blade rust-resistant and durable for regular kitchen use.

For confident handling, the handle is made from FDA-approved black Canvas-Micarta – an odorless, highly durable resin-and-linen material designed for long service life. Two stainless steel rivets fasten the handle securely, and a stainless steel end cap adds stability, helping the knife feel controlled and dependable in hand during longer prep sessions.

Knife care:

Hand-wash with warm water and a mild detergent, then rinse and dry immediately to help protect the edge and preserve the blade finish.

Avoid the dishwasher and harsh or abrasive cleaners. Store the knife safely in a block, sheath, or on a magnetic rack to protect the cutting edge, and use a wood or soft plastic cutting board to help maintain sharpness longer.