Yaxell Zen Chinese Cleaver 180mm (7.1″)

The Yaxell Zen Chinese Cleaver 180mm is a wide and slightly heavier Chinese cleaver for all-around use. This knife falls into the category of multipurpose kitchen knives that allow you to prepare a variety of vegetable and meat dishes. In Chinese kitchens, such large knives are widely used, as their flat and tall blades are great for chopping and easy food transfer, but are made of softer stainless steels. Yaxell opted for VG-10 steel, with similar easygoing stainless characteristics, but a high carbon content and hardness upwards of 61 HRC.

BLADE SHAPE:
In Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows the user to hack through harder produce (🚨 but not through bones and joints!). Longer slicing motions, as well as finer techniques such as mincing, dicing or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.

STEEL:
VG-10 (V for Vanadium, G for “gold” as in “gold standard”) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.

LAMINATION:
A high hardness of around 61 HRC means the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.

BLADE FINSIH:
The blade sports a beautiful 36-layer Damascus finish. In the final stage of the process, a fine hammer pattern – also called tsuchime – is pressed onto the blade, as is the Yaxell smithy’s signature concave kanji.

HANDLE:
The knife is perfectly balanced thanks to its black pakka beech wood handle, which is extremely durable and wear resistant. The handle offers a secure and firm grip that will prevent your hand from slipping towards the blade. The bolster of the blade is stainless and ensures a smooth and comfortable transition between the handle and the blade. Two stainless steel rivets hold the knife securely attached to the handle. 

BLACKSMITH:
This exceptional knife combines centuries-old tradition with modern Japanese technology. Yaxell knives are made in the city of Seki, which has been a center of traditional blacksmithing for more than 800 years. The smithy combines high-tech processes and meticulous hand craftsmanship to produce the knives, ensuring superior design, perfect balance and exceptional sharpness.
Since 1932, Yaxell has been a leading world-class manufacturer of premium kitchen knives used by top chefs, professional cooks and home chefs worldwide. Over the years, the forge has won several awards for the best kitchen knife in Germany, Sweden, Denmark, and the USA.