Yaxell RAN Slicing Knife, 255 mm, art. 36009

The Yaxell RAN 255 mm slicing knife (art. 36009) is a Japanese kitchen knife from the Yaxell Ran line, built for precisely portioning cooked dishes, meat, fish and vegetables in a food-service kitchen. The long, narrow Damascus-steel blade glides through product with minimal friction, which matters when large volumes need to be processed daily in schools, hospitals and other publicly funded institutions.

The 255 mm blade has a VG10 steel core wrapped in 69 layers of Damascus steel, combining long-lasting sharpness with enough flexibility for controlled cutting. Overall knife length is 390 mm, the factory sharpening angle is 15°, and blade hardness on the Rockwell scale is 61 HRC. The handle is made of black canvas Micarta — a dense, moisture-resistant laminated composite material commonly used on professional kitchen knives.

Features

• Yaxell Ran knife series, 69 layers of Damascus steel.
• VG10 steel blade core.
• 255 mm blade, 390 mm overall length.
• 61 HRC blade hardness on the Rockwell scale.
• 15° sharpening angle.
• Black canvas Micarta handle.
• Purpose — slicing knife for cooked dishes and food products.

Specifications

A slicing knife of this type is used at plating stations and prep areas in school, kindergarten and hospital kitchens, where cooked food must be divided into portions for a large number of people every day. Caring for a Damascus-steel blade follows standard practice for Japanese kitchen knives: hand-wash immediately after use, dry the blade right away, store it in a dry place on a magnetic strip or dedicated block, and cut on wooden or plastic boards that will not dull the edge. Periodically restoring the sharpening angle on a whetstone or honing rod helps keep the knife performing well throughout its service life in an institutional kitchen.