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8" Yaxell Tsuchimon Chef's Knife Expired
$89.95
$139.95
+ Free Shipping
Cutlery and More has 8" Yaxell Tsuchimon Chef's Knife for $89.95. Shipping is free.
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
- Blade core is made from Japanese VG10 superior stainless steel clad by high quality stainless steel from both sides
- Hammered finish blade and Katana sword wave line gives an impressive appearance; 61 Rockwell hardness
- FDA approved black resin and linen Canvas Micarta handle with two stainless steel rivets; enclosed full tang handle construction ensures strength, durability and balance
- Clean with warm water and mild detergent; approximately 12° blade angle
- Handcrafted in Seki City, Japan with a lifetime warranty
Original Post
Written by
Edited July 19, 2022
at 09:15 PM
At 8" this is a fairly large chef's knife... 6" to 8" are typical chef knife sizes. If the size of your chef knife matters... Cutlery & More also has the 10" chef's knife for just $10 more @ $99.95. [cutleryandmore.com]
Features
The Yaxell Tsuchimon 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. Yaxell Tsuchimon is also known as "beautiful wave line" with a hammered texture on the blade in Japanese. Constructed of Japanese VG10 superior stainless steel clad by high quality stainless steel from both sides. The handle is 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.
About Us
Yaxell Japan is from Seki City in Gifu Prefecture north of Nagoya on the main island of Honshu in central Japan.
Yaxell has since 1932 been a leading first-class knife producer of superior high-quality kitchen knives that are used by top chefs, professional cooks and foodies around the world.
https://www.cutleryandm
Features
- Blade core is made from Japanese VG10 superior stainless steel clad by high quality stainless steel from both sides
- Hammered finish blade and Katana sword wave line gives an impressive appearance; 61 Rockwell hardness
- FDA approved black resin and linen Canvas Micarta handle with two stainless steel rivets; enclosed full tang handle construction ensures strength, durability and balance
- Clean with warm water and mild detergent; approximately 12° blade angle
- Handcrafted in Seki City, Japan with a lifetime warranty
The Yaxell Tsuchimon 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. Yaxell Tsuchimon is also known as "beautiful wave line" with a hammered texture on the blade in Japanese. Constructed of Japanese VG10 superior stainless steel clad by high quality stainless steel from both sides. The handle is 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.
About Us
Yaxell Japan is from Seki City in Gifu Prefecture north of Nagoya on the main island of Honshu in central Japan.
Yaxell has since 1932 been a leading first-class knife producer of superior high-quality kitchen knives that are used by top chefs, professional cooks and foodies around the world.
https://www.cutleryandm
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94 Comments
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Honestly, not a ton of review on the Yaxell, but let me just say that any knife that comes from Seiki City, Japan, is typically very high quality. Like Solingen, Germany... if you're trying to make a cheap knife, these are not the places where you'd go to make one.
Also, the website Nothing But Knives [nothingbutknives.com] rated Yaxell as one of their top picks in the premium Japanese cutlery category:
CURRENTLY OUR PICKS FOR THE BEST JAPANESE KNIFE SETS ARE AS FOLLOWS:
Yaxell Mon 6 Piece Knife Set
Shun Premier 3-Piece Build-A-Block Set
Shun Classic 6-Piece Knife Set
Shun Sora 6-Piece Knife Set
Enso HD 7-Piece Knife Set
Global 20-Piece Knife Set
Tojiro DP 8-Piece Slim Knife Set
Tojiro DP Damascus 3-Piece Knife Set
Myabi Kaizen II 7-Piece Knife Set
MAC SK-20 Santoku 2-Pice Knife Set
Here's their review on the Yaxell knife set:
Set Includes: one 3.25″ paring knife, one 4.75″ utility knife, one 6.5″ santoku knife, one 8″ chef knife, one 9″ bread knife and one dark Ash storage block
This is an excellent Japanese knife set at a great price. Yaxell has been making high quality kitchen cutlery for almost 100 years in Seki, Japan. They have a great mix of traditional knife making combined with modern manufacturing that has resulted in knives that perform at a high level, but are still relatively affordable.
Having said all that … I dislike the chefs knife blade profile, so if you are new to knives give a quick google to make sure this is a good style for you before purchasing. (That's totally a personal thing based on how you cut.) And give some thought to the length too; I actually find a 7" knife to be the sweet spot for me. 8" knives feel a little too cumbersome. Again, personal preference.
Finally, ignore the comment suggesting a shill posting for the store/website. I give high end knives as presents (pro tip: turns out people love nice knives and they tend to be unique gifts that others don't give!) and therefore buy a lot of them. Cutlery and More has great service and their sale prices are really good. They are supposed to be the exclusive retailer for Yaxell so there's a reason they are mentioned every time a Yaxell knife is.
Oh, finally finally - if you're looking at knives and want cheaper but still amazing Japanese quality, check out Global. Love my Yaxell but also have several Global knives and they are amazing and very cost effective.
(Not a shill, just like having a small number of quality knives so figured I'd share my thoughts on why I keep Yaxell in that group
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I think you can tell the difference between an honest question and an aggressive provocation. You're not looking for honest discourse — you're just here to win whatever fight it is you're fighting.
I don't know if someone you loved got stabbed by a high-end knife or what, but this back and forth is no fun for me anymore. I wish you the best. Keep an open mind and heart.
Hey Dennis, apart from the unwelcoming tone of the previous person who replied, the thing is that dishwashers work in a way that makes any knife dull fery fast. Even if most high quality knives are dishwasher safe (meaning they won't break or deform and such) they usually won't advertise them as such, since it defeats the purpose of having a chef's quality extra sharp knife. If you put one of these knives i the dishwasher maybe 10-20 times, you'll end up with a knife as dull as any cheap one you can buy for 10 bucks, and re-sharpen it will cost more than 10 buks or over 10 minutes of your time, so it's always better to spen 10-20 seconds washing it by hand each time you use it.
There's nothing wrong with a Home Goods knife, but at the same time, knives are a hobbyist item and a Home Goods knife isn't going to scratch the same itch. Yes, the homegoods knife will be functional, particularly if sharpened, but won't be as attractive.
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I own over 70 kitchen knives (knife nerd and former sushi chef) for something around $300 I've never own a knife that out perform Yoshikane SKD, I actually ranked it above my Fujiwara Denka that cost over double the price.
I believe even the Kanso line at shun is forged, so that only leaves their Sora line below that, which may be a stamped face welded to a 3 layer roll forged edge. Generally speaking, forged is going to be better for cutlery, but I understand some knife nerds will go way out of their way to acquire those exotic stamped blades for their collection
I do not know the specifics on different types of material used. But going back to the dishwasher issue. The detergent use has abrasives that will repetitively hit the knife in many directions, including directly against the edges. When washing by hand, you have control over the direction and will not go against the edge as its counterintuitive and will probably slice the sponge. So washing by hand makes a big difference on staying sharp. As for the knifes you say you put into the dishwasher and are always as good as new, probably you don't remember how they were when they were new or they most likely weren't that sharp to begin with. When we talk about these professional knives, we're talking about seriously sharp stuff. I hope you don't take this as bragging, but I would say the vas majority of the population just doesn't know what a really sharp knife feels like and what is its cutting power.
Same steel (VG10). Same handle. Same blade profile. Just with a nice sandblasted finish instead of the chintzy hammered look (this kind of fake hammering does nothing for food release; it's purely cosmetic, and IMHO ugly). I've had my Mon for a little over 2 years now, and even though I have other bigger/fancier knives and mostly moved to carbon steel over stainless, this is still a go-to workhorse.
Please stop. I'm not reading any more of your rambling.
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