Yaxell Mon Slicing Knife 180 mm, art. 36307

The Yaxell Mon 180 mm slicing knife (art. 36307) is built for precise cutting of meat, fish, cheese and vegetables into portioned pieces — a task performed daily in the production kitchens of school, kindergarten and hospital catering units. The narrow, straight blade of medium length lets kitchen staff make even, clean cuts with minimal effort, even during high-volume daily meal preparation under an institution's approved menu.

The blade is made using damascus steel technology: a three-layer structure combines a hard VG10 steel cutting core with outer layers that improve resistance to chipping and corrosion under constant contact with moisture and food acids. Rockwell hardness of 61 HRC allows the cutting edge to stay sharp longer between sharpenings. The 15° sharpening angle is typical of Japanese knife-making and produces a thinner, more precise cut than wider European grinds. The handle is made of black micarta canvas — a dense layered composite material resistant to moisture and grease, easy to disinfect daily in the kitchen of an educational or healthcare facility.

Features

• Damascus steel three-layer blade construction.
• VG10 steel cutting core.
• Blade hardness of 61 HRC on the Rockwell scale.
• 180 mm blade length.
• 315 mm overall length.
• 15° sharpening angle.
• Black micarta canvas handle.
• Yaxell Mon knife series.
• Intended use — slicing knife for portioning food.

Specifications

The Yaxell Mon slicing knife suits the production areas of catering units in educational and healthcare institutions, where kitchen inventory is selected for blade durability and everyday practicality. Caring for Japanese steel knives involves hand washing right after use, drying immediately and storing separately from other utensils to preserve the factory edge for longer.