The Yaxell Blue Breeze series gives the feeling of chopping like a light breeze. No task in the kitchen will be difficult with this series of Japanese knives. The elegant forged blade reduces food sticking and gives the knife a refined look.

Designed especially for passionate home cooks who appreciate Japanese precision and aesthetics. A great choice for a gift or a first Japanese knife, as it offers excellent value for money and handmade quality.

Petty is the knife shape that is perhaps most often used with universal shapes like Gyuto or Santoku. The short blade is suitable for many kitchen tasks, especially when processing smaller foods or making extremely precise cuts.

The blade is made of 58 HRC MOWAX stainless steel, which offers exceptional sharpness, corrosion resistance and long-lasting durability. This steel combines traditional Japanese craftsmanship with modern technology, providing the perfect balance between performance and ease of maintenance. It retains its sharpness significantly longer than European knives, with minimal need for additional maintenance.

The handle is made of light and durable pakka wood in an ergonomic shape that fits perfectly in the hand. The name of the series itself tells us that it comes in an elegant dark blue color, which gives the knife a sophisticated and distinctive look. In Japan, the color blue symbolizes calmness, purity and stability, and is often associated with the sea and the sky.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".