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

Not a pro chef, but I have 3 of them in 8", 6" and the utility Yaxell. This is the best thing you'll have in your kitchen! Oh, and you'll also free up some drawer space after throwing away all those "german steel made in China" knives you have.A couple more things to add:Basically, there are two schools of chef's knives: European (German) and Japanese. European are made of softer steel (~0.5% carbon) and lower hardness levels (~56-58HRC); they dull faster, primarily due to the cutting edge folding (that's why you see those pro chefs and butchers on Youtube constantly honing them on the steel/ceramic rod, straightening up the edge). But they are more forgiving and do not chip, when, say, a bone or some other hard substance is hit.Japanese knives are made of a harder steel. VG10 in this Yaxell particularly contains ~1% of carbon and is hardened to ~61HRC. This makes a superb and much longer lasting edge, however, it may micro-chip. Drag a knife over a piece of paper towel - if you feel the "grab" - this is it. So, while you have longer periods between re-sharpening, you just have to be a bit more careful with your Yaxell. The latter means, no cutting on ceramic plates or granite countertops, no dropping on the tile floor, and always watching where would the blade go if you slip while cutting.Next, the Japanese knives are usually thinner than European, [gyutos] have a less pronounced "bow", which may or may not affect your rocking cutting technique, and finally have no bolster (look it up). The latter means that little corner on the back of the blade will happily cut anything (as it is supposed to), including your fingers, if you forget about it.Sharpening. Yaxells are double-bevel grind, usually ~25 degrees (12.5 per side). You have several options here:- professional sharpening services (occasionally) + a good fine ceramic honing rod in between (a diamond one may be a bit too aggressive and cost twice as much).- something like Chef's Choice 3-stage electric sharpener- classic: w(h)etstones (Suehiro Cerax #1000 + Rika #5000 + leather strop. You're welcome!). This may become your next hobby, not mentioning that this is a very therapeutic activity overall and a good way making new friends on the internet :)- a guided system, like WorkSharp Professional Precision Adjust.On a separate note, please do yourself and the rest of humankind a favor and throw away that "ceramic/carbon steel" pull sharpener you have and never ever use it on any knife, period. No time to explain why, just don't...Storage. A knife block or, if stored in the drawer, get one of those plastic edge protection sleeves. The rule is: knife steel should not ever touch another steel.Good luck and enjoy your new Yaxell!.

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.

What more can be said. I am a working professional and I use this knife 8 hours a day, 5 days a week. I have had this knife for over a month and only had to run a hone over it twice. Edge retention is top notch. The fit and finish is beautiful. The tight, smooth handle feels great in the hand. This knife handles everything from chopping vegetables to slicing tomatoes to cutting bread with ease. With this knife you get more than you're paying for and I have absolutely no regrets that I didn't spring for the Ran or Gou model.5 year update: I now have a couple thousand hours on this knife as my main workhorse and it's still going strong. I lent it to another chef, who dropped it and broke the tip off. I was easily able to repair it with a high grit whetstone and it's as sharp as ever. It's incredibly easy to maintain. All the parts are still tight and, at this point, I can't foresee ever needing to replace it unless something catastrophic (like knocking it off the counter and then stepping on it) happens.

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!