"RAN runs the world" - A series of knives that sets the gastronomic world in motion. Perfect performance cuts, product longevity, enormous comfort during use, as well as an elegant but at the same time serious recognizable "Yaxel" design. It's enough to just say: ''嵐 RAN''

Although it is designed to cut breads and pastries with hard and soft crust with ease, the serrated knife finds many more uses in the kitchen. With this knife you can cut vegetables and fruits, especially those with a skin like eggplant or tomatoes. It is also excellent for slicing larger pieces of meat and roasting.

The VG10 "super steel" core material consists of cobalt, molybdenum, vanadium and carbon. The VG10 stainless steel is coated with 34 layers of soft and hard high carbon stainless steel on each side, creating 69 layers of damascus pattern. The knife has an extremely sharp cutting edge. Under special heat treatment, super steel VG10 is able to reach an exceptional hardness rating of HRC61 on the Rockwell scale, ensuring long-lasting cutting performance.

The handle in this series is made of micarta, one of the most durable materials for making a knife handle. Micarta is obtained by carefully stacking a row of fabric and a row of resin, which after drying acquire ideal characteristics for this purpose. Unlike other materials, the micarta handle does not change over time and has no smell. Perfectly and firmly fixed with two stainless steel rivets, it provides an extreme feeling of comfort in the hand.

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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".