Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle

First I must admit this is my best (by kind of a lot) and most expensive (by a bit) knife so far, so I can't directly compare to more expensive options. But I also can't imagine how a more precious tool which would almost certainly be harder, more brittle, and more difficult to sharpen would be better. I do have a fair number of American, Chinese, German, and Pakistani knives. And I can say that this knife has the rest so outclassed it's not even funny. And yes, I do keep them all sharp and ready. It's superiority is most apparent in design, handle, lightness, and of course edge retention. Anyway, this knife is also handcrafted in a first world country at Yaxell, in a shop that looks like it must have been a samurai sword shop at one point not too long ago. Don't know how they can sell this knife for this price. Check out Ricky of Burrfection on Ytube for a tour of the factory. So, point being, not made all by machine in perhaps a more capitalized factory, and when us outdated meat sacks can still make a clearly superior product by hand, that is a win for us and should be strongly supported.

For less than a lot of Chinese made Japanese knife wannabes you get a real made in Japan Japanese knife in real VG10. Wether one layer or a hundred there is a VG10 core clad with softer stainless steel. Cuts like a dream and has great edge retention. It feels light in the hand with good balance. If you cut occasionally making meals at home or you cut all day in a restaurant give this knife a try. You could spend 2-3 times this amount and not get a better cutting knife. My favorite out of many and I’ve owned or used dozens. Sharpens easy enough on water stones or diamond and attains amazing sharpness. So for less than $100 give it a try. Note: the main difference in the Mon vs Super Gou is VG10 and SG2. The SG2 is a powdered metal that has much smaller carbon granules dispersed in the steel. This is done to allow a finer edge when sharpened. Theoretically anyway. 98 out of 100 people would not notice the difference. Cosmetically the Super Gou is stunning, but the carrots could care less. The Mon is beautifully made while being all business. Makes a great gift to the cooks or chefs in your life. Update: one year later it’s held up supurbly and is easy to sharpen. I’ve given 4 as gifts and they have been very pleased as well.

The knife is perfect

This is a beautiful well made knife. Only have had it for a week but it has been used everyday chopping veggies, breaking down chickens, and everything in between. The steel is fantastic so far! Just stays razor sharp as I have only been touching up the edge with a steel so far. I mean razor sharpness. I know no edge will last for ever but I also have a nice whetstone that I am decent at getting great edges with. My point is that the vg10 used as the bit in this knife holds an edge wonderfully. Handle is also beautiful and very comfortable. This is my first actual “nice” knife and as long as you can accept the fact that all knives need sharpening at some point and you get a decent whetstone which you become proficient with, this knife can keep a razor edge for a very long time. Just my opinion. I love the knife!

This is my first Japanese-made knife after a lifetime of spending my money on German knives. Out of the box, there's no comparison. The Yaxell is beautiful just to look at, but more than that, it has incredible ergonomics and the sharpest blade I have used in years. I had heard of how sharp these Japanese-made blades were, but I wasn't quite ready for such level of sharpness. I used it solely for vegetables, and a single slide (no back-and-forth cutting) is sufficient for an efficient cut. Also, the use of a soft, high-quality wooden board is a requirement with these Japanese knives (to maintain their somewhat delicate, ultra-sharp edges). Simply impressive. Haven't gotten to the point where it needs new sharpening, so I can't speak to how easy, or difficult, that will be. When cleaning I just do a delicate rinse and scrubbing using a mild soap, and immediately dry it and set it aside. For the price, this is a must buy for anyone who loves quality knives.

I absolutely love this knife & it is the only one I use now no matter what I need a knife for. Cuts tomatoes without damage, cutting raw meat like pork is effortless. If we could “star rate” higher I would give a 10 out of 5 rating.

It is most definitely one of the best chef knife. Great balance, razor sharp and beautiful satin finish.

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