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Yaxell mon 8" VG10 Steel $69.95

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The knife averages around $79 and currently at $69 (comparable to lowest price its been based off camel). Only 10 dollars cheaper but it's still the lowest price its been.

https://www.amazon.com/dp/B0785FM..._lig_dp_it
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12 Comments

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Joined Jun 2008
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#2
Thanks, I'm going to try it. I thought I had ordered one the Zwilling knives that were on sale recently, but I can't find any charge nor any email. And, of course, the one I thought I ordered is now out of stock. *sigh*

This looks to be a very good knife. Never heard of the brand, but the reviews are excellent along with the specs. I have all German knives so this will be my first foray into the other Axis power's knife making ability.

[edit] Just did a bit more research into the brand. Apparently Yaxell is only sold in the U.S. by Cutlery & More, which is who is selling the knife on Amazon. If you go to the Cutlery & More site, they have it for the $79 regular price so I'm guessing that sales are few and far between with their current monopoly.

The Mon line by Yaxell looks like their entry-level knives with their other ones starting well over $100 and heading upwards of $200.
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Last edited by AndrewinMD June 26, 2020 at 07:15 AM.
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#3
Looks very similar to a shun knife. Discription indicates a low 12° blade angle
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Joined Jan 2010
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#4
I have 2 yaxell knives, they are great although sg2 steel not vg10. I stay away from vg10. The handle is small compared to other. I prefer a bigger handle. This is a good price though if you have small hands.

Remember if you aren't going to use this on cutting boards only and hand wash this would be a bad choice IMO. The blade absolutely will chip.
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#5
4/10 Wouldn't buy, especially VG-10.
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#6
Yaxell makes superb products and this is one of them.
They are used by tens of thousands of working cooks/chefs.
I personally own more than a dozen Yaxell knives (I used to be a chef before retiring)

Several people have been discussing "wouldn't buy VG10
Just like a car, a better knife takes MORE skill and discipline to use, NOT less.
So IF you choose this knife, you should be a gourmet level cook, or a working cook/chef.
Unlike most of the other people, I do NOT think that in a seasoned cooks hands, the knife would chip, nut 99.9% if knife chipping issues are USER error, not a defect in workmanship or materials. But yes, VG10 DOES take discipline to use.

The average American home cook probably would do better using a german steel knife like Wiusthof, Henckels, Messermeister, FDick, Dexter icut pro, Mercer Genesis, Mercer Rennaisance, etc
Each of these is also professional quality, will last several lifetimes and has the admiration of working cooks/chefs, but takes less discipline to use.
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#7
Quote from harrisonh
:
Yaxell makes superb products and this is one of them.
They are used by tens of thousands of working cooks/chefs.
I personally own more than a dozen Yaxell knives (I used to be a chef before retiring)

Several people have been discussing "wouldn't buy VG10
Just like a car, a better knife takes MORE skill and discipline to use, NOT less.
So IF you choose this knife, you should be a gourmet level cook, or a working cook/chef.
Unlike most of the other people, I do NOT think that in a seasoned cooks hands, the knife would chip, nut 99.9% if knife chipping issues are USER error, not a defect in workmanship or materials. But yes, VG10 DOES take discipline to use.

The average American home cook probably would do better using a german steel knife like Wiusthof, Henckels, Messermeister, FDick, Dexter icut pro, Mercer Genesis, Mercer Rennaisance, etc
Each of these is also professional quality, will last several lifetimes and has the admiration of working cooks/chefs, but takes less discipline to use.
As a home cook that has several German steel knives, I will say that I do enjoy the recent addition of a 6" Global knife (bought, in large part because we are huge Masterchef Australia fans). I find myself reaching for it quite often.

But I agree, a good German knife will hold up very well and will sharpen nicely for years and years and years.
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#8
Quote from harrisonh
:
Yaxell makes superb products and this is one of them.
They are used by tens of thousands of working cooks/chefs.
I personally own more than a dozen Yaxell knives (I used to be a chef before retiring)

Several people have been discussing "wouldn't buy VG10
Just like a car, a better knife takes MORE skill and discipline to use, NOT less.
So IF you choose this knife, you should be a gourmet level cook, or a working cook/chef.
Unlike most of the other people, I do NOT think that in a seasoned cooks hands, the knife would chip, nut 99.9% if knife chipping issues are USER error, not a defect in workmanship or materials. But yes, VG10 DOES take discipline to use.

The average American home cook probably would do better using a german steel knife like Wiusthof, Henckels, Messermeister, FDick, Dexter icut pro, Mercer Genesis, Mercer Rennaisance, etc
Each of these is also professional quality, will last several lifetimes and has the admiration of working cooks/chefs, but takes less discipline to use.
As a former Sushi chef of 7 years, also a knife nut. Just because your standard is low doesn't mean it should be the standard.

Problem I have with VG-10 is either it has a crappy heat treatment for a decent price or good heat treatment with a hefty price tag that open you to other steel options, so VG-10 was never my choice of steel. Of course steel type only tell one side of the story because heat treatment. grind and edge geometry matters.

Just to give you an idea how many knives I've own and use through out my life, this is just 2/3 of what I own https://i.ibb.co/ckJYd0B/cdad01b.jpg I've use and own from $5 Kiwi knife to $2,000 custom knife because you can't claim X knife is good without trying them all.

The best kitchen knife deal I've seen so far on this site are the MIYABI Evolution 8" Chef/Gyuto, FC61/AEB-Lsteel for $49.99 from Bed Bath & Beyond couple months ago.

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#9
Quote from 289Notch
:
I have 2 yaxell knives, they are great although sg2 steel not vg10. I stay away from vg10. The handle is small compared to other. I prefer a bigger handle. This is a good price though if you have small hands.

Remember if you aren't going to use this on cutting boards only and hand wash this would be a bad choice IMO. The blade absolutely will chip.
You should try Yu Kurosaki SG2, Takamura or Shibata Kotetsu SG2, the knife's balance point, grind, heat treatment and edge geometry will be a step up from the Yaxell.

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#10
I've used this knife for about a year and a half... its pretty solid and edge has held nicely. I take care of my knives though... hand wash and dry right after each use. Yes, SG2 is better and is the main chef knife in our kitchen but at this price point you can't go wrong. Especially if stepping up from cheap kitchen knives, this is a very good option.
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#11
Quote from RawGG
:
As a former Sushi chef of 7 years, also a knife nut. Just because your standard is low doesn't mean it should be the standard.

Problem I have with VG-10 is either it has a crappy heat treatment for a decent price or good heat treatment with a hefty price tag that open you to other steel options, so VG-10 was never my choice of steel. Of course steel type only tell one side of the story because heat treatment. grind and edge geometry matters.

Just to give you an idea how many knives I've own and use through out my life, this is just 2/3 of what I own https://i.ibb.co/ckJYd0B/cdad01b.jpg I've use and own from $5 Kiwi knife to $2,000 custom knife because you can't claim X knife is good without trying them all.

The best kitchen knife deal I've seen so far on this site are the MIYABI Evolution 8" Chef/Gyuto, FC61/AEB-Lsteel for $49.99 from Bed Bath & Beyond couple months ago.
I'd also suggest the SamTheCookingGuy Nakiri knife. It's under $80 and it performs like a $100-$150 knife in my 2 months of experience with it so far. It looks like we own 2 of the same other knives too. You have great taste in knives. I try to stick to paying less than $300 per knife because I'm not a baller or professional chef...yet.
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Last edited by CustomCoinRingsUSA June 29, 2020 at 05:04 PM.
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#12
Quote from CustomCoinRingsUSA
:
I'd also suggest the SamTheCookingGuy Nakiri knife. It's under $80 and it performs like a $100-$150 knife in my 2 months of experience with it so far. It looks like we own 2 of the same other knives too. You have great taste in knives. I try to stick to paying less than $300 per knife because I'm not a baller or professional chef...yet.
Dwight Schrute would agree on the Nakiri.
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#13
Quote from Fenix33
:
Dwight Schrute would agree on the Nakiri.
Yes, because it's obviously better. Benihana sushi chefs with 12 years of experience have no clue that Nakiri is better than Gyuto.
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