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Yaxell Sunago kitchen knives

The Yaxell Sunago series beautifully combines Japanese sharpness with practical ease of use. The knives are pleasant for daily use, cut precisely and require relatively little maintenance. In addition, the characteristic finish and refined appearance give the series a distinct Japanese identity. This makes Sunago an attractive choice for anyone who enjoys working with a stylish Japanese kitchen knife, while also valuing comfort and convenience in the kitchen.

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Features of Yaxell Sunago

Yaxell Sunago is an accessible Japanese kitchen knife series for anyone looking for excellent cutting performance in a knife that is comfortable and practical to use. The series consists of a chef's knife, santoku and small petty-style utility knife. Choose between the chef's knife or santoku knife based on your favourite cutting technique. Together with the utility knife, you then have a compact set for virtually all cutting tasks in the kitchen. Thanks to its good cutting performance, thoughtful choice of materials and relatively easy maintenance, the Yaxell Sunago series is an attractive choice for both beginner and experienced enthusiasts of Japanese kitchen knives.

Yaxell Sunago Ginsan steel

The kitchen knives in the Yaxell Sunago series have a blade constructed from three layers of steel, with a Ginsan steel core, also called Gingami or Silver 3. This Japanese stainless steel is known for its good edge retention, corrosion resistance and ease of maintenance. With a hardness of 59 HRC, the edge stays nicely sharp, without the steel being as fragile or demanding as some extra-hard Japanese steel types. In addition, Yaxell has ground the knives thin. As a result, the Sunago series combines the cutting performance you'd expect from a Japanese kitchen knife with the ease of use you’d want for everyday use. The nashiji finish also gives the blade its distinctive, lightly rough texture and reinforces its characteristic Japanese appearance.

Yaxell Sunago pakkawood

The dark blue Takehisa handle is made of pakkawood, a commonly used material for Japanese kitchen knives. By compressing thin layers of wood together with resin, the material becomes dimensionally stable, moisture-resistant and therefore easy to maintain. At the same time, it retains the elegant appearance of wood. We do not know exactly what the name Takehisa means either. It may be related to the shape of the handle or perhaps to the mosaic pin. In any case, the shape is very comfortable in the hand while cutting. And the mosaic pin with a Japanese family crest adds extra character to its appearance.