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Yaxell mon 8" VG10 Steel $69.95
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_
https://www.amazon.com/dp/B0785FM..._lig_
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| Rating: | (4.9 out of 5 stars) |
| Reviews: | 30 Amazon Reviews |
| Product Name: | Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle |
| Product Description: | The Yaxell Mon Chef's Knife is designed for slicing, dicing and chopping a full range of fruits, vegetables and more. With its curved belly, the chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince.Blade Length: 8-inchesBlade Type: Fine EdgeBlade Material: 3-layer Japanese VG10 Superior Stainless SteelHandle Material: Linen Canvas Micarta Yaxell Mon SeriesConstructed from 3-layer Japanese Cobalt Molybdenum Vanadium VG10 superior stainless steel clad by high quality stainless steel from both sides. The sand-blast finish blade and Katana sword wave line gives an impressive appearance. The handles are made of FDA approved black resin and linen canvas Micarta with two stainless steel rivets. The canvas material is dyed black and brilliantly polished to last for decades. The engraved end-cap of the handle is made of 18/10 stainless steel which provides outstanding stability and balance. Handcrafted in Seki City, Japan with a lifetime warranty. |
| Product SKU: | B0785FMH37 |
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12 Comments
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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.
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.
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.
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.
But I agree, a good German knife will hold up very well and will sharpen nicely for years and years and years.
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.
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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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.
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.