Yaxell Bread Knife 23 cm Hana 34808

Bread Knife 23 cm – Hana by Yaxell

The Hana Bread Knife by Yaxell is an essential tool in any kitchen, crafted for effortlessly slicing through crusty loaves, soft breads, and baked goods without crushing their delicate interiors. Featuring a 23 cm serrated blade constructed from three layers of high-performance MOVAX stainless steel, it offers superior durability, sharpness, and cutting precision.

The blade's core is made from MOVAX superior stainless steel—a proprietary alloy of chromium, molybdenum, and vanadium—encased in high-quality stainless steel for added stability and corrosion resistance. Its Rockwell hardness of 58 HRC ensures long-lasting performance.

At the heart of its design is the octagonal pakkawood handle in a rich dark brown tone, offering comfort, balance, and control during every slice. Whether you're serving baguettes, sourdough, or brioche, this knife handles the task with ease.

Features:

• Blade Construction: Core: MOVAX superior stainless steel

• 3-layer design with premium stainless steel on both sides

• Serrated edge designed for slicing through tough crusts and soft interiors

• Hardness: Rockwell 58 HRC

• Edge Angle: Less than 14° per side (serrated, double bevel)

• Blade Length: 23 cm

• Finish: Hand-sharpened by expert Japanese craftsmen

Handle:

• Made from durable dark brown pakkawood

• Octagonal shape for ergonomic comfort and stability

• Designed for effortless, fatigue-free slicing

Craftsmanship:

All Yaxell knives are produced using a special multi-step heat treatment: first fired at extremely high temperatures, then ice-hardened, and reheated to enhance both corrosion resistance and edge retention. This ancient-meets-modern technique is what gives Yaxell knives their renowned quality.

The word “Hana” means “beauty” in Japanese and is a registered trademark of Yaxell—symbolizing the perfect harmony between aesthetic craftsmanship and culinary performance.

Handcrafted in Seki, Japan, home to over 700 years of knife-making tradition.