Yaxell knives, made in the heart of Seki, the Japanese capital for sword-making for over 700 years, combine the techniques of traditional swordsmiths with advanced technology. The Yaxell Ketu Chef's Knife has a blade that's been heated in a very hot kiln, ice hardened, then tempered for in high temperature, which make it tougher and highly resistant to corrosion. The unique construction means the knife has exceptional, long lasting sharpness that is beautifully balanced with the elegant black beech PakkaWood handle that has a Japanese Samurai family crest on it. More than just for every day, each knife in the Ketu range is a work of art that can be treasured for years.