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Yaxell Mon 8" Chef Knife $103.97 Delivered @ Kitchen Warehouse


Greetings home cooks, knife moniacs, kitchen warriors, and those with an obsession with steels.

Have you been waiting for a chance to jump on the path of the blade? Seen the recent deals on blocks but don't want to spend money on stuff you won't use?

A deal has finally dropped on a knife that would make even the sommelier from The Continental in Rome say "mmm dessert". Previously it was listed at $116.85 but it hasn't been that price since, although this makes it worth about a gold coin more.

Making some of the finest cutlery I present to you the Yaxell Mon 20cm Chef's Knife, your no nonsense, no-damascus frills, no-bolster, versatile, full-tang, handmade, VG10 kitchen weapon. It features a comfortable micarta handle riveted twice, pinch-grip biased balance point, with a beautiful hamon line. It comes razor sharp out of the box, but those of you who are even keener than most can give it a touch-up on a stone so you can feel like John Wick taking your vegetables and meat to war on your High Table.

But for those of you who are uninitiated, here are the specs:

Steel: VG10 Stainless Cladding (Total 3-layer)
Hardness: 60-61 HRC
Construction: Full-tang, two rivets
Handle: Micarta (linen)
Made: Seki City, Japan

This or Global? Although John Wick goes "global", he only uses the finest cutlery.

Expect similar performance to Tojiro but a nicer profile and fit and finish.

EDIT: CART10 makes it $108~, NAKED15 for $15 off, latitude pay for extra $15 off. Thanks all for the suggestions

Stay sharp,

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closed Comments

  • That's a mighty tempting buy

  • Op, this or the santoku knife? They're both similar priced.

    • Really depends on personal preference, I don't use santoku because I find the blade profile of pointy chef knives more ideal for how I like to work. Santoku profile is great for chopping and slicing vegetables, but not as great at dicing onions

  • OP, given your enthusiast status, would you recommend sharpeners like AnySharp?

    • They're great if you like destroying nice things

    • As a general rule i prefer stone sharpening than "assisted sharpeners", which includes wheels and what the Anysharp looks like.
      Stone is the most versatile sharpening tool and you can use it to thin out blades (which you will eventually as you continue sharpening the knife) as well but you can't with a wheel or the kind of sharpener that the anysharp looks like.

      • I bought one years ago because the reviews were great but it's just two really hard sharp blades that hack loads of metal off your knife. Awful.

      • What about systems like the Lansky, if you struggle with accurate repetition of physical movement?

        • When sharpening with a stone, you dont have to be exactly accurate as the amount of material you are taking off isnt that significant so as if you make a "mistake" you will screw it up. Consistency will come with practice, but it usually takes about 2-3 full passes for you to get a microburr. You can use the feel of the microburr to inform you if you have been doing it evenly or not.

          I just googled the lansky system and it appears that is suitable for honing, but not really sharpening and thinning.

          • @KnifeEnthusiastBoi: Yeah, I definitely wouldn't be trying to reprofile with it! What makes you say it's not suitable for normal sharpening, though - isn't it the same movement and sharpening action as stones, just with the moving object reversed (i.e. the stone moves, not the knife)?

            • @beeroll: It is advertised as a "honing" system, which suggests to me that it is used to hone not to sharpen.
              Honing essentially makes the blade realigned by twisting or cutting away the burrs of the metal. It doesn't actually cut metal (removing the metal).

              This video gives a good explanation.

              When we refer to sharpening we usually mean to restore the cutting angle by wearing away the metal. Honing rods usually wont give you that same angle, eventually you will have to run it through a sharpening stone to restore the proper cutting angle (honing rod can also cause thickening behind the cutting bevel just like sharpening, but unlike with a honing rod you can fix that by using a stone).

  • Use latitude pay for a further $15 off.

  • hmm, when will we see some of those powdered metal knives on offer ?

    • like never, powdered steel knives are way too niche I think. Many people still dont know why they ought to buy more expensive knives than the $10 tefal ones…

    • Our best chance is to wait for david jones and myer to start pawning off Miyabi knives because they arent selling. $750 for birchwood SG2 steel model is insanity, you could start buying Konosuke HD2 knives at $400, which has a higher performing cutting steel and isnt clad in damascus chinse

  • I once gave 6" to a chefs wife…

  • Is the blade 20cm? How does this compare to the MAC you listed a while ago? I was looking for a 21 or 24 cm but this sounds great .

    • The steel is harder. Quality is still excellent. Profile would be slightly different but this is an excellent knife. Given a choice I would take this over the tojiro. Not sure about the MAC because I haven't got one, but the steel is softer. I would put Mac in category between this and global

    • I have a tojiro dp3 which is 21, and kasumi which is 20. Not really much difference noticable in length but profile biggest feel difference. If this is the first knife you're buying, I think it would be great :).

  • Anyone who can recommend me a good Santoku knife ? The missus likes to use the Santoku knife, but doesn't like to sharpen knives when they become blunt. So she's asking if there are any knives that require minimal sharpening ?

  • The discount code still works, i dont know why it has been reported expired

  • Hmm I'm wondering if it's better to spend the extra $ and get the Yaxell Zen instead. Having trouble deciding on whether 37 layers is worth the extra.

    • The difference is mainly aesthetic, apart from the hammered finish that assists slightly with food release. The 36+1 doesn't make it significantly better, the cutting performance will be more or less the same. (since it's the same vg10 layer that is cutting your food)

      • Thanks @KnifeEnthusiastBoi, i have been reading around on a lot of forums. And from my findings it seems that the Yaxell brand of knives get a bad reputation of being "overpriced" for what they are?

        Take it with a grain of salt, just wanted to see your opinions and thoughts on these posts.




        • When I talk about Japanese knives eg. Yaxell, kai (Shun), mac, Miyabi, Tojiro, kasumi, Global, are all the popular brands.

          In terms of the statement "overpriced", we need to factor in "value" in the consideration on whether something is overpriced or not.

          How do we determine value?


          Yaxell Mon knives are your typical B tier Japanese knife grade, along with tojiro and shun. They use Vg10, and knives of this construction are typically around the $100-130 mark. Are these overpriced? Actually they're cheaper than the competitors using the same materials and construction, so no.

          How about Yaxell Super Gou?
          I wouldn't pay 600+ for a stainless knife made of SG2 steel, in the same way I wouldn't pay some $800 for a miyabi 5000 birch wood. At this price range you could buy yourself more artisan brands and even the famous masamoto KS.

          Every knife maker has a knife that's overpriced