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

The flexible filleting knife from the RAN series of knives is a filleting knife with a stunning design, great for cutting meat and fish. The long blade allows you to make fine long cuts. Since the blade is flexible, which is not often the case with Japanese filleting knives, the process of deboning fish or meat becomes a simple task. Due to the very curved design of the knife, the fillets will not stick to the lower part of the blade, which greatly helps to easily cut thin fillets without tearing the texture of the meat. The sharp tip is perfect for small, delicate tasks such as removing veins, tendons or fat. In short, a versatile filleting knife!

Unlike other Japanese knives, this knife uses steel rich in molybdenum and vanadium, components that allow it to be flexible. Although it is slightly softer than other Japanese super steels, it will hold a perfectly satisfactory edge for the needs of any professional and hobbyist.

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".