Mannaia Ran Cm18/32

Japanese precision, a Damascus pattern to dream of and a sharpness you won't forget. The Yaxell Ran Chinese chef's knife, measuring 18 cm, is not just an ordinary addition to your knife block - it is the tool that will transform your cooking. Made in Seki, the legendary knife-making city of Japan, where Yaxell has been crafting knives since 1932 with a craftsmanship you can feel as soon as you grip the handle. It looks like a cleaver, but think bigger. This knife is your most versatile kitchen partner for anything that requires chopping, stir-frying, or slicing: from julienne-cut vegetables to finely chopped garlic going straight from the board to the pan. With its wide, rectangular blade, you can accomplish in one motion what would otherwise take three actions. Why this knife is a game changer in your kitchen * Razor sharp out of the box - 69 layers of stainless Damascus steel with a VG10 core at 60-62 HRC: this knife cuts effortlessly from the very first moment. * Wide blade, smart design - Slice, chop, and serve directly with the broad blade. Fewer actions, more results. * Canvas Micarta handle - grip that won't slip - Even with wet or greasy hands, this handle holds firm. Lightweight, strong, and timelessly dark in colour. * Made in Japan - Yaxell has been producing knives in Seki for over 90 years. Not as a marketing story, but as a craft that you see in every detail. * Timeless and strong at the same time - The wavy Damascus pattern is not only beautiful to look at, but it is also proof of a layered construction that combines strength and flexibility. * Years of enjoyment - With proper care, this knife will last for generations. A one-time investment in quality that pays for itself. 69 layers of Damascus steel - more than just beautiful The blade of the Yaxell Ran chef's knife consists of 69 layers of stainless Damascus steel, folded around a VG10 steel core. This layered construction is responsible for the characteristic wavy pattern that every knife enthusiast recognises immediately - but the story goes beyond aesthetics. The multiple folded layers give the blade a combination of hardness and resilience that is rarely found in single-material knives. The VG10 core is hardened to 60-62 HRC on the Rockwell scale. This is significantly harder than most Western kitchen knives, which means the cutting edge stays sharper for longer and is less likely to roll. Less sharpening, more enjoyment - that's how it works. The blade is double-edged, making the knife comfortable to use for left-handed individuals as well. Canvas Micarta handle - grip like a handshake The handle of this knife 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, does not dry out, does not swell, and retains its grip even when your hands are wet or greasy. No surprises halfway through cooking. Two stainless steel rivets securely anchor the handle to the blade for a full tang construction - giving the knife its characteristic balance. The dark handle contrasts stylishly with the shiny Damascus pattern and looks just as good after years of use as it did on day one. Micarta does not age - it matures. Slicing, chopping, and serving in one motion The Chinese chef's knife is the Swiss Army knife of the Asian kitchen. With its wide, rectangular blade of 18 cm, you can actually do everything: * Julienne-cut vegetables for a stir-fry dish * Finely chop herbs and garlic with a rolling motion * Crush a clove of garlic with the broad side of the blade * Transfer sliced ingredients directly from the cutting board to the wok * Slice thin pieces of meat or fish with precise control The knife weighs 490 grams - heavy enough to get the job done, but not so heavy that it tires you out after an extensive cooking session. That balance is no coincidence: it is craftsmanship from Seki. 💡 Cookinglife Tip: Store this knife on a magnetic knife strip or in a knife block - never loose in a drawer where the cutting edge makes contact with other utensils. Always wash it by hand and dry it immediately, as the dishwasher is detrimental to steel of this quality. Periodically sharpen it with a whetstone for Japanese knives (minimum #1000 grit) and you will keep a knife that cuts just as sharp for years as it did on the first day. Specifications * Collection: Ran * Type: Chinese chef's knife * Country of origin: Japan * Colour: Black * Blade material: 69-layer stainless Damascus steel with VG10 core * Handle: Canvas Micarta * Hardness: 60-62 HRC * Blade length: 180 mm * Total length: 320 mm * Weight: 490 grams * Sharpening method: Double-edged * Dishwasher safe: No - hand wash recommended * Warranty: 2 years In the packaging * Yaxell Ran Chinese chef's knife 18 cm Ready to take your kitchen seriously? The Yaxell Ran Chinese chef's knife is Japanese craftsmanship that you will enjoy using every time - whether you are cooking quickly during the week or preparing

Mannaia RAN I coltelli professionali in acciaio damascato della serie RAN sono in linea con i tempi. La lama è provvista di un'affilatura a rasoio estremamente efficace. Il nucleo centrale è realizzato in acciaio giapponese VG10 al cobalto molibdeno con una durezza Rockwell di 61HRC, ricoperto da 34 strati d'acciaio inox a rgidità variabile su ogni lato, per un totale di 69 strati. La superficie è arricchita da una cesellatura damascata. Il coltello viene affilato a mano e lavorato in cinque cicli di lavorazione. Ogni coltello è un esemplare unico. Il manico del coltello è realizzato in materiale Canvas-Micarta, approvato dalle norme FDA. Si tratta di materiale estremamente durevole e resistente, costituito da resine e fibra di lino di colore nero. Esso presenta un'accurata finitura ed è destinato a durare per decenni. Il manico è rifinito con un pomolo in acciaio inox che conferisce al coltello eccezionali doti di stabilità, bilanciatura e funzionalità.Materiale: Acciaio inox,Acciaio inox sinterizzato SG2 Micro Carbide,Acciaio VG10