Yaxell Damascus Chef's Knife 20 cm Rei 37400

Damascus Chef's Knife 23 cm - Rei Series by Yaxell

The Rei series chef’s knife by Yaxell is an exceptional knife for both professional and home chefs. Its striking black blade is made of VG10 steel, considered one of the best steels in the world for knife-making, offering outstanding durability and sharpness.

This is a 69-layer Damascus knife, with a VG10 core, 61 Rockwell hardness, a black and red Pakkawood handle, and the Samurai family crest engraved on the handle. The blade is coated with DLC (Diamond-Like Carbon), providing enhanced durability and an exceptional feel during use.

Ideal for all types of vegetable cuts (slicing, mincing, dicing), for finely chopping herbs, and also for cutting large pieces of meat or fish into portions, this multi-purpose knife is an essential tool in any kitchen. Note: bones should be avoided when using this knife.

Key Features:

Blade Material: VG10 steel core

Blade: 69-layer Damascus steel

Hardness: 61 HRC on the Rockwell scale

Blade Angle: Less than 14° per side (double bevel)

Blade Finish: Black DLC coating for added durability and aesthetics

Handle: Black and red Pakkawood – resistant to moisture and temperature changes

Design: Features the Samurai family crest on the handle for a touch of tradition and elegance

Blade Length: 20 cm

Sharpening: Hand-sharpened by master craftsmen

Made in: Seki City, Japan – a region famous for centuries of knife-making tradition

“Rei” – A Symbol of Power and Elegance

In Japanese, Rei means "black" or "dark," symbolizing the knife’s refined elegance and strength. The VG10 steel, with 1% carbon, is highly corrosion-resistant with a hardness of 61 HRC. It contains 15% chromium for wear and corrosion resistance, cobalt to reduce vibrations, and molybdenum for additional hardness. The blade’s DLC coating adds both resilience and a superior cutting feel.

Handle Construction

The knife’s handle is made from Pakkawood, a composite material that withstands temperature and humidity changes. While it is not solid natural wood, it still incorporates real wood in its manufacturing process. Japanese knives are designed for intense, repeated use—so they must be exceptionally durable.

The handle also features the Samurai family emblem, giving the knife a touch of luxury and tradition. Its craftsmanship is highly refined, designed to serve you for many years in the kitchen.

The Chef’s Knife – A Kitchen Essential

The chef’s knife is a favorite among both professional and amateur cooks—and for good reason. It is arguably the most versatile knife in the kitchen. Use it to slice large portions, finely chop, or cut everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it perfect for fast chopping using the well-known rocking motion. The thickness of the spine provides the weight and power needed, while the blade length covers a wide range of daily kitchen tasks.

The Legacy of Damascus Steel

Damascus steel knives date back to medieval Japan and are legendary for their extremely durable and razor-sharp blades. The blade consists of a VG10 high-carbon steel core, folded with layers of steel to create a blade that is hard, incredibly sharp (up to 15°), and highly resistant to oxidation and wear.

All Yaxell knives are fired at extremely high temperatures, then ice-hardened, and finally re-fired. This heat treatment process creates a corrosion-resistant blade and ensures long-lasting edge retention.