• out of stock

Yaxell Mon Santoku Knife 16.5cm $79.95 + Shipping (Free with $100 Spend/In-Store) @ Kitchen Warehouse

4630
NAKED15

Ok - first up the negatives - at the end of the day, this is just a knife. It can't give you a backrub, it can't complete a spreadsheet, and it is a very poor and sometimes dangerous substitute for a consenting lover.

But the positives more than make up for it. Retailing for $150, but more commonly available around the $120 mark, the Yaxell Mon Santoku has slashed its price to have a fair stab at better known brands. For the uninitiated, the "Santoku" - literally meaning three virtues; chopping, dicing, mincing - is a mid to large sized multi-use knife frequently interchanged with the more common Chef's knife of the western world. Slightly smaller at around 7" compared to the 8-10" blade of a traditional Gyuto or Chef's knife - like myself, what the Santoku lacks in length, it makes up for in dexterity. As a result, many chefs - most commonly females, those of Eastern background or with smaller hands, choose the Santoku knife as the main work horse of their kitchen.

Yaxell are an OEM manufacturer and frequently feature on the website of knife enthusiast, Burrfection. His tour of their Seki factory is an amazing insight into Japanese craftsmanship and details some of the reasons why forged Japanese blades often command such a premium. If you tire of manga, karate practice or late night J-league action, sink your teeth into his fascinating video at www.youtube.com/watch?v=nqKoAaMxy3U&list=LLS7YPmJHFQytVi0dhL...

They don't have the profile of the likes of Global, but those in the know will tell you that Yaxell are literally a cut above, largely on account of their VG10 blade with its Rockwell hardness rating of 61, compared to the softer metal of Global's 56-58 rated knives. Like Globals and most Japanese knives, they are susceptible to rust and chipping on account of their sharper, harder blades - so make sure your wife or knife maid doesn't toss them in dishwasher.

The Mon is Yaxell's entry range, but don't let that put you off. Whilst you won't get the cosmetic benefits of Damascus layering or a hammered finish and scalloped indentations, what you will get is rock-bottom pricing for a 61 rated blade that is built to be used, not just to be looked at. This "Sonny" functions exactly the same as their prettier looking "Cher" Zen Santoku which will require significant upkeep to keep its shape only to inevitably see its pretty looks fade over time. By comparison, the Zen is currently "on sale" (like every other knife in existence!) at $170 according to www.kitchenwarehouse.com.au/Yaxell-Zen-Santoku-Knife-16-5cm

For anyone looking to save a few extra dollars, coupon "NAKED15" should save you $15 if you are looking to add something else to your basket to get over the $100 free shipping threshold. Contrary to the '$15 off any $75 purchase' spiel, it didn't work for me just on the Santoku, but did after I added a very handy Minosharp to my basket, which sharpen up Shun or Yaxell knives nicely without needing the level of mastery and patience expected of a whetstone.

Just be warned - these things are next level sharp out of the box. I dropped one of my Santoku's on my foot and almost lost a toe! Thankfully, the doctor was able to save it with a dozen stitches and by replacing part of my lost nail with some hard candy of all things.

Thanks to this knife, I now have a tic tac toe…

Edit # 1 - Use code FREESHIPKNIVES or CART10 for free shipping if spending under $100. With thanks to morpheous for the sharp tip!
Edit # 2 - Showing as out of stock online, but commenters have reported being able to place orders over the phone via their nearest store.
Edit # 3 - 21/10 For anyone returning to the scene of the crime, Yaxell are having up to 57% off full knife block sets to compliment your new toys, as seen at www.ozbargain.com.au/node/575201

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Comments

  • +81 votes

    Haha epic description! Love it

    I can't find where to upvote the post or I would just for the description ..

    • +13 votes

      Member since 2015 and still don't know how to upvote a post?

      On a more serious note, just click the number of upvotes (the green number).

      • tldr ver.?

      • Thank you, found it with your prompting .. only on the front page is that right, can't upvote from within this deal page?

        I wasn't looking too hard because I thought my various privacy extensions had hidden it, but after your comment I turned them all off and still couldn't find it, until finally found it on the front page.

        I have tried to give back in other ways, with useful comments here and there .. more useful than the one on this post haha!

  • Do you work in marketing? You should work in marketing.

  • Upvoted just for the description alone !!!

  • +2 votes

    Thanks. Some other decent deals in sales section to get over $100, e.g. cast iron pans

  • I feel like buying another knife….

  • I got confused by the description, thought you get the knife for free after $100 lol

  • If kitchen warehouse is giving you a commission for this - I'm buying it.

    For anyone looking to buy over $100, may be better to buy it off eBay with SB (if you still trust them).

  • I commend your Doctor

  • Use CODE - FREESHIPKNIVES or CART10 for free delivery. No need to order above $100.

    Also, ordered one. Thanks OP.

  • upvote for having almost lost a toe

  • I like the cut of your jib

    • Indeed. Not bad for a man who not only failed the aptitude test, but also got trapped in a closet on the way out…

  • Picked one up, been after a new knife for a while

  • That's what I love. A great explanation of why it's a bargain and why it's worthy of listing for non enthusiasts of the object. Thank you!

  • Good deal, but great description ;)

    ‘Man I wish I could go back in time… I'd take state.’

  • I wasn't in the market for a new knife… but after reading that description I am fighting myself to not buy this…

  • Bought this knife - big upgrade I guess from the Woolworths / Ikea knives I've been using.

    Also bought a Minosharp from Amazon for $2.05 cheaper than Kitchen Warehouse: https://www.amazon.com.au/gp/product/B00005OL3L/

    I guess I'm into knives now.

  • lol. thanks OP. Best description ever :)

  • Your wit; it’s kinda sharp.

  • OP, this is probably sacrosanct, but is there any knife you would recommend that COULD be put in a dishwasher?

    • Not unless you're prepared to put a lot of work into maintaining the edge and scouring off any rust marks.

      Most knowledgeable judges will tell you that the Victorinox Fibrox range are about the best bet for people who don't want to go overboard on maintenance. Not that they necessarily handle wear and tear in a dishwasher or sink/drawer any better, but are considerably cheaper to buy so aren't going to be as offensive to your wallet should they suffer. They are predictably softer at 55-56 Rockwell rating and aren't sharpened to such a fine edge, but these factors will make them more forgiving of rough treatment, albeit at the cost of edge retention, so you'll need a good steel/sharpener.

      https://www.amazon.com.au/gp/product/B000638D32/ref=ox_sc_ac...
      https://www.amazon.com.au/Victorinox-Swiss-Classic-Santoku-G...

      • Thanks for the excellent post and this answer!

        What are the pros/cons of the two Victorinox knives you mention here?

        Do you have a "good steel/sharpener" you'd recommend?

        • Victorinox are softer (don't hold the edge as long) and will never feel as good in your hand as the micarta/pakkawood handle of a Yaxell/Shun, but are more resilient (don't chip or rust as readily, so needn't be hand washed and wiped down immediately) and most importantly, usually 1/4 or 1/3 the price of something like a Yaxell/Shun.

          If you're using Japanese knives, the 16 degree angle of the Minosharp range is a close match and can be found from $30 for the two wheel version (which is sufficient for most) or upwards of $50 for the three wheel (which may be preferable if looking for the best finish and used in conjunction with NAKED15). They will not achieve the same edge and finish of taking knives to a professional sharpener or purchasing and learning how to use a whetstone, but both incur considerably greater time and money, whilst the Minosharp generally gets rave reviews for getting results that almost match up and being virtually idiot-proof.

          • @UncleRico: @UncleRico - What are your thoughts on Yaxell 2 Stage Sharpener?

          • @UncleRico: Can I use morning fresh to wash it? or just lukewarm water? any particular towel/cloth to dry?

          • @UncleRico: Apologies, I actually meant between the two Victorinox knives. After considering your points re resilience and maintenance/fuss, I'd prefer to get Victorinox and roll the dice with the dishwasher.

            Is the Minosharp also a good option for the Victorinox?

            Thanks!

            • @yozza: Most of the previous points about the difference between a Gyuto/Chef's knife and a Santoku apply equally to the two linked Victorinox Fibrox options.

              The 15 degree cutting angle of the Minosharp is particularly suited to the harder steel and sharper blade of Japanese knives. It does a decent job on traditional European knives with their softer steel and broader angle, but certainly won't achieve as well matched a result as they would on Global, Shun, Yaxell etc.

              If you're looking at the Fibrox range, do a little research to establish their native cutting angle and then see if you can find a well reviewed sharpener of the same angle. Ideally choose a wet wheel over a dry where available. It's a fair bet Amazon will have something from Victorinox designed to suit the cutting angle of their Fibrox range - which I suspect is likely to be consistent with the rest of their ranges.

    • I put my global in the dishwasher. 🤷🏻‍♂️ Keep them away from other items and they are fine.

      • I've never been brave enough to put mine in the dishwasher, would love too though. My Globals are the only thing I wash by hand.

  • Got one, thanks OP

  • looks good, but i cant risk getting this with young kids who grab anything.

    • So you don’t have knives at home?

      • none that are sharp enough if you drop them it would cut you toe off like the OP said it is

    • Make sure always out of reach and convey the importance of safety around knives (state adults are the only ones to handle).

      • if only it was the easy with some kids.. 2yos dont quite understand

        • What's a two year old doing climbing on top of kitchen counters and handling knives?!

          Are the parents home? 😂😂😂

    • I haven’t used it but maybe look into something like this. Although the reviews are a tad mixed.

      https://www.amazon.com.au/Joseph-Locking-Universal-Knife-Blo...

      Blunt knives are more dangerous than sharp knives when using them. In my case I hand wash, dry and put away my knives as soon as I’m finished using them to reduce the chance of accidents. This means I might rewash my knives several times during preparing a meal. I always wash between preparing raw meat and vegetables.

  • How does this compare to the Victorinox Chef knife?

  • FYI.
    CART10 is 10c better than FREESHIPKNIVES

  • Bravo. Bought one, thanks. Recently got globals, but find handle a bit small on their chefs 20cm and don’t think I’ve got big hands? So am keen to see how this compares!

  • Thanks for sharing. How it's compared with Shun Classic Scalloped Chef's Knife 20cm DM0719, currently I got Global cook knife. If want to buy another one, which one would you like to recommend? Shun chef's knife or Yaxell Mon Santoku Knife? Thanks.

    • Couldn't tell you yet - I haven't actually received this one yet.

      I have both the Shun Classic 20cm Chefs and the 17cm Granton Santoku and loved them both, but certainly used the Santoku more since the scalloped edge always made me feel like I had more control and less prevalence of food sticking to the blade. But I will freely admit that my assessment may well be psychosomatic. I'd definitely try and get my hands on them - as well as the slightly more expensive Shun Premium range to see what felt better in my hand before I made an investment of that size. Whilst I don't have huge hands - hence, in part, my leaning toward the Santoku - the larger, more sculpted handle of the Premium range suits me better.

      More learned judges than I put the Yaxell right up their with Shun. The level of finish may not always reach the same standard, but they both have 61-rated blades and similar functionality and edge retention. And you won't get a Shun for anything like this price.

      My previous set was Global and I felt like I'd taken a huge step forward with Shun and reckon you'd feel likewise with the Yaxell. But again, there's nothing like getting your hands on them to see whether your personal preference would lean towards Shun over Yaxell or a Chef/Gyuto over Santoku. At this price, it's not a huge risk and may well be a good indicator of whether or not you even like Japanese knives or may be better suited to a softer, but more resilient German steel and shape…

      • Hi UncleRico, unfortunately I missed this deal and checked with their online chat was told it will get back in stock next year Jan. Compared with Shun, do you reckon which brand is better? I got Global chef cook knife from previous Global deals. Now, just want to get a better one. Do you have other recommendations similar to Yaxell? (I don't know why I need another one, but since read lots of your comments, I got some interests in buying good knives.)

  • Thank you, UncleRico! Honestly didn’t need a knife but bought this after reading your description 😀 👍🏼 KW should send you out a thank you card with some goodies to boot!

  • Well… looks like I now have a knife. OzB so bad for me. Thanks UncleRico.

  • What is the best buy to make it $100?

  • What a convincing sell from OP! Even Mick Dundee would trade his trusty Bowie knife for one of these puppies! I've gone from Kiwi to Baccarat to Global to Yaxell knives all in about a month. Blow me, I have more knives now then at the whole of a backstabbers convention! Think I will let the Mrs use the crappy stuff and I can just whip out the Yaxell on special occasions. Now all I need is a diamond encrusted scabbard for this bad boy (Got to look the part when you're strutting around the kitchen) You gotta mean it when your pricking holes in your frozen microwave meals, no fannying around with some cheap kraut hardware…… ;)

  • Great write up. Also inspired me to look up minosharps. The 91 and the 220 both appear to be on sale at amazon for similar prices. What’s the difference between them?

  • Thanks. just bought one

  • Persuasive post, OP. Really considering whether I need this…

    While we're here…has anyone got a recommendation for a reasonably priced whetstone sink bridge?

    • Not sure why there was a referral link in my previous post considering i just found it on google.

      What i was saying was i went with the "lets buy one good one" approach and just went with the Naniwa Sink bridge, instead of running the risk of buying a crap one and ending up with more landfill.

      You can find it for about $129 on amazon. Would recommend.

      This one seems good, i just found it Sha-Pu

  • I bought one. Any recommendation for sashimi/sushi knives?

    • Awhile ago i got a Tojiro Shirogami Yanagiba 270mm for about $120 on amazon.

      It's never been that price since, but I can keep a lookout for you

      • Thanks so much mate. Is Yanagiba basically the best type for sashimi?

        • Would say it is the most common, although some sushi chefs also use sujihiki (some call it "fuguhiki").

          Yanagiba has a much finer edge (single bevelled), sujihiki is double bevelled.

          It comes down to personal preference, i think I would like to try a properly thin sujihiki, although because they are so long they could be brittle.

          For me though a White #2 monosteel blade in 270mm for $120 was way too cheap to ignore. Normal pricing for them are about $190+.

          I think technique matters more once you have a decent knife, so practice x3

  • Thanks OP, got me into the $$$ knife game now - no regrets… right?

  • "CART10" gives a rebate of $10 + Click and Collect gets it to $69.95

  • UncleRico, can you be my uncle …. for knives? :-D

  • Thanks for the post; immensely entertaining. Very tempted to buy one of these but I, already, have three wustholf cooks knives. However the “vegetables not sticking” is singing to me, does this work well with these?

    Given a number of people have asked about cheaper knives I was wondering about your opinion on this one.

    https://www.kitchenwarehouse.com.au/Pyrolux-Santoku-Knife-13...

    Please keep up the posts, great stuff.

    • Soft steel, small blade, avoid.

      If you're big on the vegetables or sashimi not sticking to the blade, manufacturers (or at least their marketing departments) will tell you to look for something with an uneven finish - such as a granton, fluted, scalloped or hammered finish. But again, you won't get a decent Japanense blade with any of those finishes at anywhere near this price, and many people will tell you that the impact of such finishes is cosmetic rather than practical.

      So much of choosing the right knife is down to balance and how the handle feels in your hand. Different knives suit different people and their preferences. This one is just a great value proposition for someone wishing to get started on Japanese hardware…

      • Thanks just thought I would throw that one out there just in case.

        Completely agree with your assessment on knives. My cooks knives are terrific, apart from the food sticking. Do you have a preference with the whetstone?

        • Whetstones are great, if you have time and patience. I don't. Plenty others on this forum do, so I'm sure someone will offer some sound recommendations.

          I hone weekly with a Shun Premier combination honing steel for edge maintenance.

          I use a 3 wheel Global Minosharp wet sharpener monthly or whenever I feel like my knives are cutting not slicing through food.

          And since I'm lazy and time poor, Shun Classics and Premier knives comprise the majority of my collection. Their lifetime free sharpening service is pencilled in for annual usage to restore them to near-new condition, albeit at the cost of losing the bulk of my knives for two weeks at a time.

        • I bought one of these for my Global knives recently. It takes some work to learn to use, but I've been very happy with the results.

          https://www.amazon.com.au/gp/product/B001TPFT0G/ref=ppx_yo_d...

          That's 1000 grit - seems a good match to the (softer) Global steel. I'm planning on getting a 2000 grit to match it, but from what I read, the 1000 is a good practical single-whetstone option for the Globals.

        • For a single whetstone option, go with Chosera 800/1000 or Suehiro Cerax 800/1000.
          They are quite pricey but the time you'll save is worth it.

          Fluted/granton/hammered knives are good for non-sticking, but the new "standard" for non stick is now "Kurotsuchime" (black hammered) knives with the black carbon treatment , or flourine coating such as the Sakai Takayuki Kurokage line

          Painfully expensive though, you'd have to really love knives to go for one of these.

          I'm sure the Sakai Takayuki Kurokage would be amazing

        • I used to use waterstones a fair bit, but the constant need to "flatten" the surfaces can be an annoyance.

          I got myself a Spyderco ceramic bench stone (medium) and its absolutely perfect! I use glass cleaner (Windex) on the surface so the metal residue doesnt stick to the surface (a good hard scrub works too!).

          I use this on my carbon steel leatherworking tools, and every knife in the kitchen.

          • @ThadtheChad: Bowing is a common "problem" but i would argue unless you are sharpening yanagibas or any other single edged blade, no need to flatten the stone.

            • @KnifeEnthusiastBoi: I'm not really always sharpening standard knives though. There are implements that I need to sharpen on my stones that include punches, my round knife etc. This causes a bit of "gouging" and uneven wear on the surface. :(

              In addition, when remaking an edge (due to chips etc), prefer using the sides of the stone to wear out the material.

              Lastly, my clicker knife is a single edge knife (https://kevinlee.global/collections/knives/products/clicking...). My ceramic stone works wonders on this too, and this mofo was a pita to sharpen on my waterstone.

              ===========
              I forgot to mention a strop. I DIY'd a strop with leather glued to a plank. Got some jeweller's rouge from amazon (green and white).

  • Hi OP,

    Here is a good cleaver mightworth looking.

    https://www.kitchenwarehouse.com.au/Cuisinart-Cleaver-15cm

    • My view is the cheaper the better for cleavers and bread knives.

      My two cleavers are $7 kiwi brand knives. They are soft and dull relatively easily, but sharpen up well and are not prone to chipping like the harder steel of Japanese knives if you're using them to chop through bones or thicker/tougher produce.

      Japanese breadknives often polarise opinions with pastry chefs in particular often being very harsh in their reviews. Whilst it seems every woman wants a matching set of knives, more discerning tastes will often tell you that you may as well save your money since you'll struggle to surpass the Victorinox Fibrox range when it comes to bread knives, whilst others still will tell you that they'll seldom outperform a $5 bread, steak or tomato knife.