The Zen series from Yaxell's range of knives is distinguished by unusual hammering marks and an eye-catching Damascus pattern, and their combination in this series of knives is a real work of art.

Nakiri is the main knife when it comes to preparing vegetables. Its flat and thin blade comes into contact with the worktop with a large surface and easily passes through even the hardest vegetables. Nakiri is a shape specially designed and suitable for cutting vegetables, but it can also be used for cutting and preparing other foods in the kitchen.

The core material is VG10 "super stainless steel", which is covered on each side with 18 layers of soft and hard high-carbon stainless steel, creating a 37-layer rust-resistant blade.

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".